INGREDIENTS:​

• 1 lb short ribs

• Aged Balsamic vinegar

   AROMATICS:

• 1 sprig Rosemary

• 1 yellow onion

• 1 carrot diced

• 1 clove diced Garlic

• Salt and pepper

• 1/2 cup white wine

• 1 tbsp tomato paste

 

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DIRECTIONS:

1. Remove bones from the shorts ribs. Liberally salt and pepper the short ribs and place them in a ziplock bag with the garlic for 4 hours.

2. Heat the shorts ribs, bones and the aromatics in a Sous Vide for 48hrs at 134f. Remove from heat and reserve the liquid from the bag for beef stock or to make a demi glace.

3. Dry the short ribs and sprinkle again with salt and pepper and sear until the external surfaces are caramelized. Remove from the heat, trim the sides and serve with the best quality aged balsamic you can find.