Sous Vide Beef Short Ribs with Pomegranate Glaze and Chimichurri Crust
About this recipe
Slow cook your bone-in short ribs with the sous vide method to create a flavor and texture sensation not traditionally enjoyed with this cut of beef. Use heavy-duty vacuum bags to prevent bones from piercing holes, or simply wrap the bones in plastic wrap before placing in a bag. Don't want the bones at all? Boneless short ribs are a welcome option for this cooking technique.
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Sous Vide.
Keywords
recipe, beef, best, how to cook, braised, with bone, boneless
Serves 4
1/ 5
Season short ribs with salt and pepper. Seal short ribs in a vacuum bag, double seal if necessary for a tight seal. Circulate in water bath with immersion circulator set to 140° F (60° C) for 36 hours (48 hours for best results).
2/ 5
In a small saucepan, combine pomegranate juice, vinegar and brown sugar. Bring to a boil and reduce to 1/3 of the original volume (15 to 20 minutes). Set aside for glazing short ribs later.
3/ 5
Press chopped parsley and cilantro between two paper towels to absorb excess moisture. Combine with dried minced garlic, dried minced onion and red pepper flakes; set aside.
4/ 5
Remove short ribs from bag and pat dry. Preheat a 12-inch (30.48 cm) cast iron or stainless-steel pan and add oil. Sear each short rib 2 to 3 minutes on each side or until there is a deep crust.
5/ 5
Remove pan from heat and brush liberally with pomegranate glaze on all sides. Dip one side of short ribs into herb-crust mixture and serve with extra glaze.
