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Set sous vide machine to 180 degrees. Create a marinade with red wine, balsamic vinegar, garlic and salt and pepper.
Prepare and vacuum seal the sous vide bag with short ribs, onions, red wine marinade and rosemary.
Sous vide short ribs at 180 degrees for 24 hours or 48 hours.
Once sous vide cooking is complete, remove short ribs from the bag and broil them in the oven on high. Retain the red wine marinade to make a red wine sauce. For best results, seperate the red wine marinade from fat by pouring it into a glass and storing it in the freezer until the red wine and fat separates.
Make the red wine sauce. Pour 1 cup of red wine marinade into a pan. Add butter and continue stirring until it makes a thick red wine sauce.
Pour red wine sauce on short ribs, sprinkle with cilantro and serve.