Braised Short Ribs – My Sous Vide

INGREDIENTS	EQUIPMENT	TIMING	YIELD
400g - onion, about 1 large 140g - celery, about 3 stalks 140g - carrots, about 1 large 2- garlic, cloves 1 - beef short ribs, cut into 4 portions salt, as needed - black pepper, coarsely ground, as needed - cooking oil, as needed 45g - tomato paste 250 g - red wine 45g - demi-glace, homemade or store bought 0.2g - chili flakes	my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag)	about 24 hours	4 servings

RECIPE STEPS

Heat My Sous-Vide to 167°F/75°C

Prepare the vegetables
Finely dice the onion and celery
Peel and grate carrots and garlic

Season and sear

Season the ribs on both sides with salt and pepper
Add oil to a pan over medium-high heat
Add meat and sear until golden brown, about 2 minute per side

Make the glaze
Sweat vegetables over medium-high heat
Once onions are translucent, add tomato paste
Add red wine, demi-glace, chili flakes, and reduce to a thick glaze

Bag and seal
Place ribs into the bag and seal, do not crowd and use more than one if necessary

Cook for 24 hours
Lower bag into the water
Clip bag onto side of pot
Cover the pot

Serve