Short Ribs with Red Wine Shallot Sauce
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Last updated
- Prep
- 20 min
- Cook
- 24–36 hours
- Yield
- 4 servings
Main Courseshort ribsred wine sauceshallotsdinner
Ingredients
- 4 large English-cut bone-in beef short ribs, about 3 lb total, that meet the recommendation conditions
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- 3 tbsp unsalted butter, divided
- 3 shallots, thinly sliced
- 1 tsp tomato paste
- 3/4 cup dry red wine
- 3/4 cup low-sodium beef stock
- 2 sprigs fresh thyme
- 1 tsp balsamic vinegar
- 2 tbsp chopped fresh parsley
Method
Prepare
- Choose intact short ribs that have not been injected or mechanically tenderized. Remove loose bone fragments with a damp paper towel and pat the meat dry.
- Season all sides with the salt and black pepper. Seal the ribs in food-safe pouches in one layer without stacking the pieces.
- Keep all sauce ingredients separate from the raw beef. Refrigerate the butter until needed.
Cook
- Set the water bath to 165°F.
- Cook for 24–36 hours for classic short rib texture.
- Near the end of the cooking window, melt 1 tablespoon of butter in a clean saucepan and soften the shallots until lightly golden.
- Stir in the tomato paste, then add the wine and thyme. Simmer until the wine has reduced by about half.
- Add the beef stock and continue simmering until the sauce is glossy and lightly coats a spoon. Remove the thyme stems and stir in the balsamic vinegar.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest part of every piece away from bone, fat, and gristle. Check several places in every large or irregular piece.
- Every spot you check must reach 145°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- Once every short rib passes its thermometer check, pat the intact pieces dry on a clean surface.
- Heat the oil in a clean heavy skillet and brown the meaty sides of each rib, turning carefully so the tender pieces stay together. Transfer them to a clean platter.
- Take the sauce off the heat and swirl in the remaining butter. Use the separately prepared sauce without adding pouch liquid.
Rest
- After the final heat, rest every piece for at least 3 minutes before cutting, pulling, or serving.
Serve
- After the rest, place a short rib on each plate and spoon over the red wine shallot sauce.
- Scatter with parsley and serve immediately.
Want another texture or thickness?
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