48 Hour Sous Vide Short Ribs with Pomegranate Sauce and Pickled Brussels Sprout Slaw
If you have approximately 48 hours and 20 minutes to spend in the kitchen, 48 Hour Sous Vide Short Ribs with Pomegranate Sauce and Pickled Brussels Sprout Slaw might be an awesome gluten free and dairy free recipe to try. For $5.83 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 536 calories, 35g of protein, and 19g of fat each. A few people made this recipe, and 56 would say it hit the spot. If you have pepper, brussels sprouts, garlic, and a few other ingredients on hand, you can make it. It works well as a pricey main course for The Fourth Of July. It is brought to you by What Jew Wannan Eat. With a spoonacular score of 93%, this dish is amazing. 30 Hour Sous-Vide Eye of Round Roast, Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta, and Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 2880 minutes
Ingredients:
½ cup apple cider vinegar
2 cups shaved Brussels sprouts
1 clove garlic, crushed
¼ cup granulated sugar
Kosher salt
Parsley for garnish
Freshly cracked black pepper
Pomegranate arils for garnish
3 cups pomegranate juice, divided
2 pounds bone in short ribs
½ cup water
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Marinate short ribs in 2 cups pomegranate juice for 24 hours, flipping periodically.Then, discard marinade and dry the ribs really well as to not affect the vacuum sealing. Season generously with salt and pepper and sous vide at 146 degrees F for 48 hours.Meanwhile, sometime in the two day cooking process, whip up some quick pickled sprouts. Combine water, vinegar, sugar, salt, and garlic in a medium saucepan over high heat. Cook until sugar is dissolved. Then pour over shaved Brussels and let cool. You can make these up to five days ahead of time.Once your short ribs are cooked to perfection, pour liquid from bag into a small saucepan (don’t waste that!) and add 1 cup pomegranate juice. Bring to a simmer and reduce until the sauce reduces to ¼ the volume. Season with salt and pepper to taste.I seared the short ribs in a dry pan to add a crust. Toss short ribs in sauce, plate, and garnish with the slaw and parsley. Pomegranate arils would also be pretty here!
Step by step:
1. Marinate short ribs in 2 cups pomegranate juice for 24 hours, flipping periodically.Then, discard marinade and dry the ribs really well as to not affect the vacuum sealing. Season generously with salt and pepper and sous vide at 146 degrees F for 48 hours.Meanwhile, sometime in the two day cooking process, whip up some quick pickled sprouts.
2. Combine water, vinegar, sugar, salt, and garlic in a medium saucepan over high heat. Cook until sugar is dissolved. Then pour over shaved Brussels and let cool. You can make these up to five days ahead of time.Once your short ribs are cooked to perfection, pour liquid from bag into a small saucepan (don’t waste that!) and add 1 cup pomegranate juice. Bring to a simmer and reduce until the sauce reduces to ¼ the volume. Season with salt and pepper to taste.I seared the short ribs in a dry pan to add a crust. Toss short ribs in sauce, plate, and garnish with the slaw and parsley. Pomegranate arils would also be pretty here!
Nutrition Information:
covered percent of daily need
