…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew)
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 4

INGREDIENTS

• 12 short ribs
• Sea salt
• Freshly ground black pepper
• 12 thyme sprigs
• 6 large garlic cloves, peeled and halved
• 1 cup (240 ml) dry red wine
• 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving

Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 156F/69C.
2. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a single layer with thyme sprigs and garlic cloves and vacuum seal.
3. Submerge the pouches in the water oven and cook for 48 hours.
4. Once cooking is complete, remove at least 4 of the short ribs from the cooking pouches and set aside. Pour the cooking liquid into a degreaser and discard the fat.
5. In a small saucepan on the stovetop over medium high heat, combine the short rib cooking juices with the red wine and reduce the liquid by half.
6. If desired, sear the ribs for a minute in a hot skillet to caramelize the surface.
7. Serve over To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes.
8. Drizzle with the wine reduction and garnish with your favorite greens or sautéed mushrooms.

To make additional meals:

1. Separate the remaining meat and cooking liquid.
2. Flake the remaining meat from the bones, pulling apart with two forks; cool and keep in an airtight container in the refrigerator for Madeline’s Short Rib Tacos and Madeline’s Short Rib Stew.
3. Reserve the short rib cooking juice for Madeline’s Short Rib Stew. If planning ahead, put into a degreaser and discard the fat, then store the cooking juice in an airtight container in the refrigerator.