These sous vide short ribs are the perfect, savory dinner party recipe! Easy to make ahead and then just finish in a hot skillet. This mouthwatering recipe lets you enjoy the night while also serving a delicious, home-cooked meal.
After time as elapsed, remove the bag from the water bath and place in a large bowl of ice water. At this point you can refrigerate the ribs until you are ready to serve, up to 4 days.
Remove the short ribs from the bag and pat dry with paper towels. Season with salt and pepper.
Preheat a cast iron skillet over high heat. Add oil and butter. Once melted, sear short ribs for about 1-minute per side, tilting skillet and spooning butter them as they brown. Remove from pan and place on a plate to rest. Top with red wine sauce and enjoy.
Red Wine Reduction:
To a small saucepan, add broth, wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 25-30 minutes.
Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Drizzle over the short ribs and enjoy.
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Notes
Both the short ribs and the red wine sauce can be prepared up to 4 days ahead of time. To make the short ribs ahead of time, complete the sous vide 48-hour cooking process. Then refrigerate until ready to serve. To finish, sear as directed. To make the red wine sauce ahead of time, strain the sauce and refrigerate. Reheat over medium-low heat when ready to serve.