Braised Short Ribs

• 400 g Onion
• 140 g Celery
• 140 g Carrots
• 2 cloves Garlic
• 1 Beef, short ribs, plate, cut into four portions
• Salt
• Black Pepper, coarsely ground, as needed
• Cooking Oil, as needed
• 45 g Tomato Paste
• 250 g Red Wine
• 45 g Demi-glace
• 0.2 g Chili Flakes

Heat sous vide to 167 F / 75 C.

Finely dice the onion and celery. 

Peel and grate carrots and garlic. 

Season short ribs on both sides with salt and pepper.

Add oil to a pan over medium-high heat. Add meat and sear until golden brown.

Sweat the vegetables over medium-high heat. Once the onions are translucent, add tomato paste.

Add the red wine, demi-glace, chili flakes, and reduce to a thick glaze.

Once the meat and glaze have cooled, add them to the bag. Cook the short ribs for 24 hours.

Cooking Tip: To make the short ribs tender and steaky, set it to 158 F / 70 C. Super succulent, 167 F / 75 C. Braisey, 176 F / 80 C.