1poundfresh figspreferably Black Mission, chopped into ¾-inch pieces
12ozcan of diced fire roasted tomatoes
1tablespoonbalsamic vinegaror to taste
1medium shallotchopped
1whole Medium OnionDiced
3whole CarrotsDiced
2cupsred wine
1cupbeef broth
½cupwater
1tablespoonsalt
1tablespoonfreshly ground black pepper
1teaspoonsugar
1sprig fresh thyme
Instructions
Season ribs with salt and pepper, then set aside to reach room temperature. Pre-pare smoker for cold smoking (150-180 degrees). Add ribs and smoke for 30-45 minutes.
Heat a dutch oven pan on med-high heat. Add oil then brown the ribs on all sides (about a minute per side). Remove ribs and set aside.
Saute the onions and carrots for 2-3 minutes. Add figs, shallots, balsamic vinegar, and tomatoes in the pan and cook for another 5-7 minutes. Puree in a blender. Add wine to the pot and cook 2-3 minutes then add the pureed mix back to the pot. Mix well with the wine and then allow the sauce to cool.
Pre-heat Sous Vide water bath to 131 degrees F. Add cooled sauce, fresh thyme, and ribs to bag and vacuum seal or place in ziplock bag and use water displacement method to seal. Place ribs in the water bath and cook for 72 hours.
Notes
Bone-in ribs are preferred for their flavor, but you can use boneless ribs as well.
Trim away excess fat from the short ribs and season generously with salt and pepper
At 72 hours of cooking vacuum seal is safer and more reliable than ziplock bags which I typically use. Double bag the ribs to account for potential leaking. This is a long cook time so leakage is a real possibility.
Cover your pot given the long duration of cooking to reduce evaporation. Otherwise, you'll have to monitor more and add water after a while
Texture and degree of doneness will vary depending on temperature. I prefer more medium rare beef short ribs, which is how the recipe was written. For details a range scroll down to FAQs section to see guide for different texture/doneness.
No need to marinate the ribs, as over the cooking period the ribs will marinate in the braise + its own juices.
Glaze the short ribs with the remaining red wine au jus. I simply reduce the remaining juices in a pan and then brush the glaze on the seared short ribs
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.