Ingredients:

  • 4 large Bone-in Beef Short Ribs (approx. 2.5 lbs / 1.1 kg)
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Neutral Oil (e.g., Rapeseed or Canola)
  • 1 large Yellow Onion, roughly chopped
  • 2 medium Carrots, peeled and roughly chopped
  • 2 stalks Celery Stalks, roughly chopped
  • 4 cloves Garlic, smashed
  • 1 cup Dry Red Wine (e.g., Merlot, Cabernet)
  • 4 cups Beef Stock (low sodium)
  • 1 Tbsp Tomato Paste
  • 6 sprigs Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 1/2 cup Ruby Port Wine
  • 1 Tbsp Balsamic Vinegar (good quality)
  • 1 Tbsp Unsalted Butter, cold

Instructions:

  1. Pat the short ribs thoroughly dry. Season generously on all sides with kosher salt and pepper.
  2. Heat the oil in a Dutch oven over medium-high heat. Sear the ribs aggressively on all sides until a deep, dark crust is achieved (approx. 2-3 minutes per side). Remove the ribs and set aside.
  3. Reduce the heat slightly. Add the onions, carrots, and celery to the pot. Sauté, scraping up the brown bits (fond) from the bottom, until softened (5-7 minutes). Add the garlic and tomato paste; cook for 1 minute until fragrant.
  4. Pour in the red wine and bring to a simmer, scraping vigorously. Reduce the wine by half.
  5. Return the ribs to the pot. Add the beef stock, thyme, and bay leaves. Bring to a gentle simmer, then cover the pot tightly. Transfer to a preheated oven at 300°F (150°C). Braise for 3.5 to 4 hours, or until the ribs are fork-tender. (Note: For the 8-hour managed cook, follow the Sous Vide instructions: seal the ingredients and cook at 165°F (74°C) for 8–10 hours.)
  6. Carefully remove the finished ribs from the liquid. Strain all the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids and herbs.
  7. Allow the liquid to rest for 15 minutes, then use a fat separator or a spoon to skim and discard the fat layer floating on the top. (For the cleanest sauce, chill overnight to solidify the fat.)
  8. Transfer the defatted liquid to a clean saucepan. Add the Port and balsamic vinegar. Bring the mixture to a rapid simmer over medium-high heat. Reduce the liquid by two-thirds, stirring occasionally, until it coats the back of a spoon and has a rich, syrup-like consistency (approx. 30–45 minutes).
  9. Remove the sauce from the heat. Whisk in the cold butter (mounting au beurre) until the sauce is glossy and emulsified. Taste and adjust seasoning, noting that the salt flavor concentrates dramatically during reduction.
  10. Gently reheat the short ribs (if they have cooled). Place one or two ribs on each plate. Generously spoon the sticky reduction over the meat and serve immediately.