Sous Vide Short Rib Pot Roast

Name: Sous Vide Short Rib Pot Roast
Ingredients: 3½ pounds, boneless beef short ribs, trimmed; , Salt and pepper; 2 tablespoons, vegetable oil; 1 , large onion, chopped; 2 , celery ribs, chopped; 1 , carrot, peeled and chopped; 1 tablespoon, tomato paste; 1 , garlic clove, minced; 1 cup, dry red wine; 1 cup, beef broth; 8 , sprigs fresh thyme; 2 , bay leaves; 2 tablespoons, minced fresh parsley

Main Courses
Beef

Beef short ribs are a prime example of how the precise control of time and temperature afforded by sous vide cooking can affect a piece of meat.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES 4

TIME Sous vide: 20 to 24 hours; active cooking time: 1 hour

Sous Vide Temperature 160°F/71°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

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