Name: Braised Short Ribs with Red Wine Glaze
Yield: Serves 4
Ingredients: 750 ml any strong fruity red wine with low tannin content; 500 grams carrots, thinly sliced; 500 grams sweet onion, thinly sliced; 0.5 grams black peppercorns (approx. 10 peppercorns); 0.6 grams fresh bay leaves (approx. 3 leaves); 1.3 kg lean ground beef; 1.3 kg beef knuckles; balsamic vinegar, to taste; dark soy sauce, to taste; 75 grams vegetable oil, for frying; 1.2 kg beef short rib; 1 litre water; 5 grams flat leaf parsley, bruised; 3 grams thyme (3-4 sprigs); 50 grams tomato paste; 250 grams leeks, thinly sliced; 25 grams garlic, thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Sous vide short ribs are, in a word, awesome. If you want short ribs the colour and texture of a medium-rare steak, cook them sous vide at 58°C/136°F for 72 hours; if you prefer them fork-tender but still pink, cook them at 62°C/144°F for 72 hours, as we do here. The ribs take on a more traditional braised texture and colour when cooked at temperatures higher than this.