INGREDIENTS | EQUIPMENT | TIMING | YIELD |
400g - onion, about 1 large |
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