Braised Short Ribs


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



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