Ingredients:

  • 4 lbs Bone-in English-cut short ribs
  • 1 tbsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 4 cloves Garlic, smashed
  • 4 sprigs Fresh thyme or rosemary
  • 2 small Shallots, halved
  • 1 cup Dry red wine
  • 1 cup High-quality beef bone broth
  • 2 tbsp Cold unsalted butter

Instructions:

  1. Generously season the short ribs on all sides with kosher salt and black pepper. Secure meat to the bone with kitchen twine if necessary.
  2. Place the seasoned ribs in a single layer inside vacuum-seal bags or heavy-duty freezer bags along with smashed garlic, halved shallots, and fresh herb sprigs.
  3. Seal the bags using a vacuum sealer or the water displacement method to ensure all air is removed.
  4. Set your immersion circulator to 131°F (55°C) for a steak-like texture. Submerge the bags in the water bath for 48 hours, weighing them down if they float.
  5. After 48 hours, remove the ribs from the bags. Reserve any bag juices for the sauce. Pat the meat completely dry with paper towels.
  6. Heat a cast iron skillet over high heat. Sear the ribs quickly on all sides to develop a dark, flavorful crust without overcooking the interior.
  7. Simmer red wine, bone broth, and reserved bag juices in a saucepan until reduced by half. Whisk in cold butter to finish the sauce.