Most FLAVORFUL Short Ribs and Potatoes I Ever Made!

Step 1

Start by pan searing the short ribs to get a nice crust all around them. Then in the same pan add 1 finely diced onion and cook them until they are translucent. Then add 1 tbsp of minced garlic and cook them on low heat.

Step 2

De-glaze the pan with 4 cups of red wine and make sure to burn off the alcohol, then let it reduce. Then add a good amount of chicken stock and again let it reduce. Season the marinade with salt and freshly ground pepper.

Step 3

Then add 2 tbsp of worcestershire sauce and 3 tbsp of balsamic vinegar, mix well and let it reduce until it has a syrup like consistency. Then add the zest of 1 orange and mix well.

Step 4

Add your short ribs to a vacuum bag along with the sauce you just make and seal it. Cook the ribs sous vide @160°F / 71°C for 48 hours. Once that time has passed take out the ribs but do not throw away the juices.

Step 5

Add the juices to a pan and then let it reduce to about half. Then strain it and add the liquids back to the pan, add about 1 cop of heavy whipping cream and mix well until it reaches a gravy like consistency.

Step 6

Now all thats left is to remove the bones from the short ribs, plate them up and drizzle some of your gravy over top and your SLOW COOKED SHORT RIBS are done. Enjoy!