Discovering the magic of sous vide is an incredible experience for any ambitious home chef. If you're trying to deliver a fine-dining experience at your very own dinner table, you won't be disappointed by the delicious results this cooking technique produces. By incorporating elevated ingredients like authentic Wagyu beef short ribs, you can make sure that you have an unforgettable homemade meal.
What Is Sous Vide?
Sous vide (pronounced like "sue veed") is a French term that means "under vacuum." This unique cooking process uses vacuum sealing and precise temperature control for consistent results. Food is sealed into airtight containers and placed in a water bath at a specific temperature.
Sous vide can help to ensure that food is cooked to the perfect level of doneness every time. One major advantage with meat is that the cut can be cooked evenly from edge to edge throughout rather than having the overcooked edges. The food is sealed inside a bag with its own juices, which also helps to keep it moist and tender. Sous vide cooking also requires less monitoring than some other types of cooking methods.
Sous vide machines and devices were once only found in professional kitchens, but today, models designed for use in home kitchens are widely available.
Sous Vide Short Ribs Recipe
One of the best recipes to try when you're new to the sous vide process is short ribs.
This recipe uses high-quality Natural American Wagyu Beef English Cut Short Ribs. With its exquisite marbling, it provides a luscious, fall-apart texture that makes your short ribs even more delectable.
- 2 lb. Wagyu English cut short ribs
- ¼ cup onion, finely chopped
- 2 cloves garlic
- 2 Tbsp extra virgin olive oil
- 1 Tbsp all-purpose flour
- 1 cup red wine
- 1 tsp butter
- Salt and pepper
- Season the short ribs with salt and pepper on all sides. Wait 15 minutes, then pat the meat dry with paper towels.
- Heat a cast iron skillet on high, add the olive oil, then sear the ribs on all sides.
- Set the ribs aside and allow to cool.
- Once cool, place the ribs in a vacuum sealed bag and place in a sous vide machine.
- Set the sous vide water to 155F° and cook for 8 hours.
- Remove the cooked ribs from the vacuum sealed bag, making sure to reserve any residual juices.
- In a pan, sauté the onions and garlic for a few minutes until they take on a bit of color.
- Add the flour and stir for 1 minute to create a roux.
- Deglaze the pan with the reserved juices from the sous vide bag. Scrape up any bits from the bottom of the pan.
- Add the wine to the pan and simmer for about four minutes to reduce the sauce.
- Add the butter and stir until melted.
- Strain the sauce through a fine mesh sieve and place it in a serving dish.
- Sear the short ribs for 1 more minute on each side in a cast iron pan set over high heat, then serve with the red wine reduction sauce.