72-Hour Sous Vide Short Ribs

Ingredients and Weight:

• 8 (8-12 oz) beef short ribs
• 2 cups red wine
• 1 cup beef broth
• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time:

• 1 hour (marinating)

Cooking Time:

• 72 hours (sous vide)
• 1 hour (searing)

Difficulty Level:

• 3 (intermediate)

Preparation Method Steps:

1. Combine the red wine, beef broth, water, brown sugar, Worcestershire sauce, soy sauce, olive oil, garlic, thyme, oregano, salt, and pepper in a large bowl.
2. Submerge the short ribs in the marinade, cover, and refrigerate for at least 1 hour.
3. Remove the short ribs from the marinade and pat dry.
4. Seal the short ribs in vacuum-sealed bags.
5. Submerge the bags in a water bath set at 135°F (57°C) for 72 hours.
6. After 72 hours, remove the short ribs from the water bath and let them cool slightly.
7. Preheat oven to 400°F (200°C).
8. Remove the short ribs from the vacuum-sealed bags and pat dry.
9. Sear the short ribs in a hot skillet for 5 minutes per side, or until they are browned and crispy.
10. Serve immediately.

Nutritional Information:

• Calories: 550 per serving
• Fat: 40g
• Sodium: 1,100mg
• Cholesterol: 120mg
• Carbohydrates: 30g
• Protein: 35g

Dish Characteristics:

• Tender and fall-off-the-bone short ribs
• Rich and flavorful sauce
• Ideal for a special occasion or dinner party

User Comments:

• "These short ribs were absolutely melt-in-your-mouth delicious!"
• "The flavor was out of this world. My dinner guests couldn't get enough."
• "The 72-hour sous vide cooking time made all the difference in the tenderness."
• "The sauce was so flavorful, I couldn't stop dipping my bread in it."
• "I would highly recommend this dish to anyone looking for an impressive and unforgettable meal."

Special Precautions and Tips:

• Use high-quality beef short ribs for the best results.
• Be sure to marinate the short ribs for at least 1 hour to enhance the flavor.
• Cook the short ribs in the sous vide for the full 72 hours to ensure maximum tenderness.
• Sear the short ribs over high heat to create a crispy exterior.
• Serve the short ribs with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a green salad.