72 hours Sous-Vide Short Ribs
I wanted to take a “Modernist” approach to short ribs but while keeping the robust flavors of a traditional braisé. So this recipe is a mix of Nathan Myrhvold 72 hours sous-vide short ribs and my own concoction. I normally would soak the short ribs overnight in a mixture of aromatic vegetables, herbs and red wine but I skipped that step because I figured that with the gentle cooking process over a 3 days period in the Sous Vide Supremethe short ribs and the “braising liquid” would have plenty of time to get to know each other.
I have a vivid memory of the best short ribs I ever made. I used this exact same recipe in a traditional braisé but the difference is that they were made at high altitude, in the Colorado mountains. As you may or may not know the braising process is slowed down at high altitude and it has to do with the smaller vapor pressure and lower boiling temperatures – and as a result I had to braise the wine-soaked short ribs for 8 hours straight. They were beyond incredible.
I had high hopes using sous-vide because I thought it would recreate and even surpass the ultimate environment I remembered from this experience. So how did it go?
It’s hard to decide which one is my favorite recipe now. The short ribs were beyond amazing, and at “amazing vs incredible” I don’t know who wins. Three days is a long time to wait for dinner but the active prep time is only 30 minutes. Just forget about them in the water bath and you’ll have a nice surprise this week-end.
If you’re not equipped for sous-vide cooking the traditional recipe is here.
If you haven’t checked out my last post, go now! Zenspotting is live and accepting submissions.
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72-hours Sous-Vide Short Ribs
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- Serves 4
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For the 72 hours sous-vide beef short ribs:
- 1 bottle dry red wine
- canola oil
- 8 short ribs (4 inch cubes)
- salt and black pepper
- 4 cloves of garlic, smashed and peeled
- 1 medium onion, peeled and roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 2 sprigs of thyme
- 2 bay leaves
- 1/4 cup tomato paste
- 2 cups veal demi glace or stock
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For the beef short ribs:
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- Preheat the water bath to 144′F (62′C)
- Pour the wine in a large saucepan, bring to a boil and carefully light it with a match. Let the flames die down (it will take a few minutes) and continue reducing the wine by half. Set aside.
- Season the short ribs generously with salt and pepper. Heat a large dutch oven and and brown them on all side in canola oil. Set them aside. Discard the oil, add a little olive oil and add the aromatic vegetables, garlic, thyme and bay leaves. Cook until the vegetables start to caramelize and add the tomato paste. Cook for one more minute.
- Add the wine and the stock, bring to a boil and let it cool completely. When the wine mixture is cold, divide the short ribs between two large vacuum bags. Pour about a cup of the wine and vegetable mixture in each bag and vacuum seal. Keep the remaining wine mixture.
- Place the short ribs in the water bath and set the timer to 72 hours.
- Cool in the short ribs in a large bowl filled with iced water. Refrigerate.
- When ready to serve, carefully open the bags. Set the short ribs aside and peel off the bone. Strain the wine mixture into a saucepan (combine with the leftover wine mixture if any) and reduce the sauce. Reheat the short ribs in the sauce until meltingly tender. Reduce the sauce until it coats the back of a spoon. Serve with potato and carrot puree, celery leaves salad and mushrooms.
January 12th, 2012 at 4:13 am
Hi Zen…I’m a new follower, and I’m so enamored by all of your beautiful photography and insane cooking skills!! I can already tell I’m going to learn a lot from you…thanks!
January 12th, 2012 at 9:02 am
Good grief, they do sound good!
January 12th, 2012 at 2:10 pm
what kind of sous vide machine do you recommend? Or is yours homemade?
January 13th, 2012 at 12:24 am
ok Zensei,
I have the Sous Vide Supreme and their vacuum sealer.
Are you using a vacuum sealer or a vacuum chamber?
January 13th, 2012 at 3:34 am
Good question. I made this at home where I only have a vacuum sealer. As you may already know, it’s a bit more challenging to vacuum liquid without a vacuum chamber but it can be done. Don’t use too much liquid in the bags, and press cancel as soon as the liquid comes up to the top of the bag. .
January 13th, 2012 at 3:35 am
Thank you, Kavita!
January 13th, 2012 at 3:35 am
For the home I recommend Sous Vide Supreme. Check out their website!
January 13th, 2012 at 3:36 am
Thank you, Melissa! And welcome! Come back often!
January 13th, 2012 at 10:52 am
The sauce looks so luscious on the top there!
January 13th, 2012 at 2:55 pm
Yes!! Was waiting for you to do sous vide short ribs! Got a Sous Vide Supreme not long ago, and short ribs were high on my list, now I can do them ZEN STYLE, which is always the best!
January 13th, 2012 at 2:55 pm
Yes!! Was waiting for you to do sous vide short ribs! Got a Sous Vide Supreme not long ago, and short ribs were high on my list, now I can do them ZEN STYLE, which is always the best!
January 13th, 2012 at 3:10 pm
One question, do you use the demi glace full strength, or diluted?
January 13th, 2012 at 3:42 pm
Our friend, Mr. Robuchon has nothing on you, Zen. I am quite certain he would be proud to call this plate his. You rock!
January 13th, 2012 at 4:45 pm
Extremely interesting. I love reading your thought processes. And your October, 2010 Short Ribs recipe is superb – I totally get what you’re doing, and anybody who can cook can do it. I promise I’ll play with that this year – this is the sort of dish I thoroughly enjoy cooking. All your photos are good, but I’m happy you included the second one (of the vacuum sealed bag). Very nice light on that, nice texture on the bag, really interesting shape. Have I made the point that I like it?
January 13th, 2012 at 6:26 pm
Leave it to you to have me craving short ribs at the breakfast hour! Hah. But these look so tempting — especially with that lovely glaze on ‘em.
January 14th, 2012 at 3:17 am
ZEN STYLE is the only style!
Thanks for the comment, Jim! I used demi glace full strength because I’m not fooling around!
January 14th, 2012 at 3:18 am
Oh you know, I taught Robuchon everything he knows.
January 14th, 2012 at 3:19 am
I think you’ve made your point, Sir. haha Thank you!
You should try that 2010 short rib recipe. It’s a really good one.
January 14th, 2012 at 3:20 am
Short ribs on toast with a cup o’ joe. Breakfast of Champions!
January 14th, 2012 at 4:34 pm
Hi Zen, I, too am a new follower and entranced..and trying to get to know my camera, so inspired am I
) I live in lovely France and wonder if you know what the equivalent of beef short ribs would be here? American recipes talk about them alot, but I can’t really see a similar thing here. Thanks in advance!
January 14th, 2012 at 6:23 pm
Hi Tiffany. Thanks for stopping by. Unfortunately animals are butchered a little differently in France so you’ll have to ask your butcher for “plat de côte”. That’s the closest cut to beef short ribs found in the US. .
January 16th, 2012 at 12:45 am
Hi Zen, That looks deliciously irresistible! What a gorgeous presentation
Have a great day!
January 16th, 2012 at 12:47 am
Hi Zen, That looks deliciously irresistible! What a gorgeous presentation
Have a great day
January 16th, 2012 at 1:29 am
Thank you! I love the photography on your site.
February 1st, 2012 at 11:57 pm
Sir,
You have made the case for investing in some Sous-Vide equipment. Thanks for caring about light and exposure. Your photgraphy is top level.
http://www.nickcardillicchio.com
February 2nd, 2012 at 2:39 am
It’s high praise coming from you, Sir. I checked out your website and I’m very impressed.
February 2nd, 2012 at 11:11 pm
Thank you Zen. I wonder if you would give any advice on equipment. I have always been very happy to do a great deal with as little as possible. (I shot Al Green for Rolling Stone with a cardboard camera) In terms of Sous Vide is there any reasonable well made equipment you know of? Thank you for any thoughts.
February 2nd, 2012 at 11:31 pm
Wow! Nick, if you like to build things you can make your own immersion circulator for about $75. The DIY is here: http://bit.ly/drEYdN
Otherwise Sous-Vide Supreme has great (and affordable) solutions for the home cook. That’s what I use at home and I have no complaints: http://bit.ly/a1gDkg
Just as a FYI, the “Leica” of sous-vide is here: http://www.cuisinetechnology.com/
Now, would I have to sell a liver to get a “zen chef” portrait made? haha
February 3rd, 2012 at 12:15 am
So you’re a mind reader also. Thank you for the free cooking advice. Let’s collaborate on a picture. Please feel free to email me. My contact info is on my site.