Short Rib "Pot Roast"

Method	Prep	Cook	Total	Servings	Temp
Sous Vide	20 Min	1 Hr + 20-24 Hrs	21-25 Hrs	4	160° F

Ingredients:

• 3 ½ pounds (1.5 kilograms) boneless beef short ribs, trimmed.
• Salt and pepper
• 2 tablespoons (28 grams) vegetable oi
• 1 large onion (350 grams), chopped
• 2 celery; ribs (80 grams), chopped
• 1 carrot (80 grams), peeled and chopped
• 1 tablespoon (15 grams) tomato paste
• 1 garlic clove (5 grams), minced
• 1 cup (22 grams) dry red wine
• 1 cup (25 grams) beef broth
• 8 springs (4 grams) fresh thyme
• 2 bay leaves (1 gram)
• 2 tablespoons (8 grams) minced fresh parsley

Directions:

1. Using sous vide circulator, bring water to 160° F in a 7-quart container.
3. Pat ribs dry with paper towels and season with salt and pepper. Heat 1 tablespoon (14 grams) oil in Dutch oven over medium-high heat until just smoking. Brown half of ribs on all sides, 8 to 12 minutes; transfer to plate. Repeat with remaining 1 tablespoon (14 grams) oil and ribs.
5. Add onion, celery, carrot ¼ teaspoon (1 gram) pepper to fat left in pot and cook over medium heat until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minutes. Stir in wine scraping up any browned bits, and cook until reduced by half, 2 to 4 minutes. Stir in broth and simmer for 2 minutes Transfer mixture to blender and process until smooth, about 1 minutes.
7. Divide ribs, sauce, thyme springs, and bay leaves between two 1-gallon zipper-lock freezer bags and toss to coat. Arrange ribs in single layer and seal bags, pressing out as much air as possible. Place each bag in second 1-gallon zipper-lock freezer bag and seal bags. Gently lower bags into prepared water bath until ribs are fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of each zipper, release remaining bubbles and reseal bags. Cover and cook for at least 20 hours or up to 24 hours.
9. Using tong transfer ribs to serving dish Tent with aluminum foil and let rest while finishing sauce. Strain cooking liquid through fine-mesh strainer into medium saucepan, pressing on solids to extract as much liquids possible; discard solids. Bring to simmer over medium heat and cook ;until reduced to 2 cups, 4 to 6 minutes. Season with salt and pepper to taste. Spoon sauce over ribs, sprinkle with parsley, and serve.

Notes

• To Make Ahead

Short ribs can be rapidly chilled in ice bath and then refrigerated in zipper-lock bags after step 4 for up to 3 days. To reheat, return sealed bags to water bath set to 160° F and let sit for 30 minutes. Proceed with step 5.

Recipe from: America's Test Kitchen; Sous-Vide for Everybody