Let's make beef short ribs

I'm starting with choice bone in beef short ribs, drizzled with olive oil and then a melange of fresh cracked peppercorns. I'm not adding salt since my beef stock already contains salt before being reduced. More on that later.

I've browned the ribs in small batches, set them on a plate, and now the cast iron pan which is chock-full of uber delicious fond is ready for the mirepoix.



After a few minutes of sauteing the mirepoix, I make a hole and add the garlic so that I can control the cooking of the garlic before I stir it in with the rest. Fresh thyme is added as well. Since it's going to be strained, I just toss in whole sprigs.



I'm always looking to experiment and tweak recipes, so I put in a couple of shots of the Spanish orange liquor previously pictured, and also a sample bottle of Cab. I pick up a four pack of those when they're on sale, as they make a great portion for cooking so that you don't need to open an entire bottle. That gets reduced to virtually nothing...



Meanwhile, the lovelies are positioned in bags, awaiting the jus which is in progress.



...and then in goes the beef stock to the cast iron. After a few minutes of intermingling, the liquid is strained into a sauce pot, being sure to press the veggies with a spoon to release their goodness, then reduced even more before being added to the bags.



All are vacuumed sealed and dropped into a water bath at 133 degrees for 72 hours, mostly to break down the collagen in the best manner possible. We've all heard of the term "low and slow", and this showcases that method.

The awesome thing about sous vide is that you can cook in bulk, then toss everything into an ice water bath for an hour, then pop it into the freezer for future random use. A quick swim in the same 133 degree bath for a half hour allows it to be ready for the grill. Break open the bag and toss it on the grill with some oak or hickory chips, then grill/bbq until done to your liking. I like to brush on a little Sweet Baby Rays sauce.



My freezer usually has a few portions ready to go anytime I want 72 hour braised short ribs on the grill on a whim.