Red Wine Short Ribs

59°C (138.2° F)
Sous vide time
8 People


Short Rib

  • 2 medium sized short ribs, around 3lbs (4-7 ribs long depending on size)
  • 2 tablespoons grapeseed oil per bag

Red Wine Sauce

  • 1 medium yellow onion
  • 1 large leek, white part only
  • 1 cup white button mushrooms
  • 2 garlic cloves
  • 1 bottle of dry red wine
  • 1 cup juices from short ribs cook
  • 1 pinch of dry thyme
  • 2 tablespoons unsalted butter to finish
  • salt and pepper to taste


  • 6 cups water
  • 2 teaspoons salt
  • 1 ¾ cups yellow cornmeal
  • 3 tablespoons unsalted butter


  • chopped parsley
  • salt and pepper to taste


Bill Srole
How many people will this serve??
over 3 years ago


Short Rib and Wine Sauce

  1. Set up and preheat Nomiku water bath to 59ºC (138ºF). Place short rib in a bag along with grapeseed oil and remove air either through vacuum or water displacement. Cook for 48 hours.
  2. Once the Short Rib has been cooked, remove a cup of juices from the bag and add it to a large pot with the red wine sauce reserved from step 3, reduce until ½ the volume.
  3. Adjust taste with salt, pepper, and melt in butter to finish off sauce.
  4. Make a sofrito by cutting the yellow onion, leek, and mushroom into equal sized small cubes. Sauté sofrito ingredients on medium heat in a large saucepan until onion is transparent, cook carefully so that vegetables do not brown.
  5. Add some salt and pepper to taste, sprinkle on a pinch of dried thyme. Next add wine and put heat on high. Reduce to 1/4th the volume.
  6. Strain red wine sauce, reserve liquid and discard sofrito (yellow onion, leek, and mushroom mixture) , allow sauce to get to room temperature before keeping it in the fridge covered until use.


  1. Bring water to a boil in a heavy large saucepan. Add salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and


  1. Keep heat-safe serving plates warm in the oven on low. Pat dry the short ribs, and season with salt and pepper, coat with some grapeseed oil.
  2. Heat cast iron pan on high until very hot then sear short ribs at 1 minute per side.
  3. Cut 1 rib portion per person and season with salt and pepper to taste.
  4. Heat the polenta and spoon a generous portion onto a plate and make a little hole in the middle to place short rib in.
  5. Taste the red sauce for salt and slather 2 tablespoons onto short rib. Garnish with chopped parsley.


Bill Srole
How many people will this serve??
over 3 years ago