Red Wine Braised Short Ribs with Root Vegetables

Season short ribs generously with kosher salt and pepper on all sides

In a large saucepan, combine red wine, beef stock, garlic, thyme, rosemary, and bay leaves

Add chopped onion, carrots, and celery to the pan

Stir in tomato paste and balsamic vinegar

Bring mixture to a simmer over medium heat for 5 min, then remove from heat

Let braising liquid cool to room temperature (important for food safety)

Place short ribs in large vacuum-seal bags or zip-top bags

Divide cooled braising liquid and vegetables between bags, ensuring ribs are covered

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 165°F (74°C)

Submerge sealed bags in water bath, ensuring ribs are fully submerged

Cook for 32 h for classic French-style braise texture

When cook time is complete, remove ribs from bags and reserve all liquid and vegetables

Strain braising liquid through fine mesh strainer into a saucepan, pressing on solids to extract flavor

Discard strained solids

Skim fat from braising liquid

Bring liquid to a boil over high heat and reduce by half until thickened and glossy (15–20 min)

Remove from heat and whisk in butter, one tablespoon at a time, until sauce is silky

Taste and adjust seasoning with salt and pepper

While sauce reduces, preheat broiler to high

Pat short ribs dry and place on foil-lined sheet tray

Brush ribs with some of the reduced sauce

Broil for 4–5 min until edges are caramelized and sauce is bubbling

Transfer ribs to serving plates over mashed potatoes or polenta

Arrange roasted root vegetables alongside

Spoon reduced wine sauce generously over ribs

Garnish with fresh chopped parsley

Serve immediately with extra sauce on the side