Smoked Beer-Braised Short Ribs
Recipe Temp 82°C (180°F). Recipe Time 24:00. Prep Time 00:30. Ingredients for 4.
Ingredients
| 2 pounds | 905 g | bone-in beef short ribs |
| 1 | onion, thinly sliced | |
| 1 cup | 240 ml | smoked beer |
| 3 sprigs | fresh thyme | |
| 2 tablespoons | 30 ml | tomato paste |
| 4 cloves | garlic, crushed | |
| 1 teaspoon | 5 ml | smoked salt |
| 1 tablespoon | 15 ml | balsamic vinegar |
| 2 teaspoons | 10 ml | freshly ground smoked peppercorns |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 180°F (82°C). Step 2: Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the short ribs submerged.
Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Remove the short ribs from the bag and set aside, covered. Heat the broiler to high. Step 2: Pour remaining contents of the bag into a large skillet. Bring to a rapid simmer over medium high heat and reduce by two-thirds, or until liquid coats the back of a spoon. Skim off any excess fat. Season to taste with salt and pepper. Step 3: Meanwhile, place the short ribs on a foil-lined broiler-safe baking sheet. Broil until the short ribs are golden brown, about 5 minutes. Serve with the reduced sauce.