60-Hour Sous Vide Short Ribs with Red Wine and Rosemary Glaze
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.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Sous vide weight
- Zip-top bag
- Kitchen scale
- Saucepan
- Skillet
- Stove
- Refrigerator
- Kitchen timer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Tongs
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
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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