60-Hour Sous Vide Short Ribs with Red Wine and Rosemary Glaze | Something New For Dinner
These flavorful sous vide short ribs are cooked low and slow for 60 hours in a sous vide bath and then finished with a red wine and rosemary glaze.
Ingredients
- 2 pounds short ribs
- 2 garlic cloves, minced
- 2 T shallots, minced
- 1 1/2 cups dry red wine
- 2 cups chicken or beef broth or a 50-50 mixture of broth and demi-glace
- 1 bay leaf
- 1 T tomato paste
- 1 – 2 t whole grain mustard
- 1 T rosemary, finely chopped
- 2 T butter, divided
- 2 T olive oil, divided
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