- 400 g Onion
- 140 g Celery
- 140 g Carrots
- 2 cloves Garlic
- 1 Beef, short ribs, plate, cut into four portions
- 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.