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Sous Vide Short Rib of Beef | Recipe by sousvidetools.com

Sous Vide Short Rib of Beef, Roasted Onion Jus, Smoked Raw Asparagus , Aerated Potato

Sous Vide Short Rib of Beef, Roasted Onion Jus, Smoked Raw Asparagus , Aerated Potato Beef
  • COOK TIME: 72 hours


  • 1 3kg 4 bone short rib
  • 700mls good quality beef stock
  • 3 tsp caramelised onion concentrate
  • 3 tbsp. Bovril
  • 2 tsp treacle
  • 1 beef stock cube
  • 30g tamarind
  • 20g sugar
  • 50 mls red wine vinegar
  • 1 bunch asparagus
  • 1.5 litre milk
  • 200mls yoghurt
  • 2 kg baked potato
  • 1 clove garlic
  • Sprigs of thyme
  • Xanthum gum
  • Hyfoamer
  • Salt and white pepper
  • 100 mls 50/50 vinaigrette




One of the finest examples of the Sous Vide technique, the short rib is served pink like steak, carries massive flavour and the texture cannot be achieved without Sous Vide cooking.


1. Remove all the fat and silver skin from the short rib

2. Place the ribs in a vacuum pouch

3. In a bowl mix the Bovril, onion concentrate and treacle together then add to the pouch

4. Vacuum seal the pouch and cook sous vide in a preheated water bath at 58 degrees for 72 hours

5. Remove the ribs from the pouch retaining the juices for later use and remove the rib bones and any excess fats.

6. Press between two baking sheets and refrigerate until needed

7. Portion the rib pieces into desired sizes then re-vacuum and refrigerate

8. Take the retained juices from the pouch and place into a pan. Reduce the stock with the stock cube, tamarind sugar and the vinegar until thick and syrup like

9. In another pan infuse together the milk, potato, garlic and thyme over a moderate heat until the baked potato is very soft

10. Pass the potato mix through a fine sieve, season with salt and white pepper

11. Add the yoghurt

12. Add the mixture to the blender. On high speed blend 0.5% xanthum gum and 1 % hyfoamer

13. The mixture will now be thickened

14. Add the mixture to the cream whipper and charge with two charges

15. Keep hot in a water bath

16. Peel the asparagus and place in ice cold water to curl up

17. Using the smoking gun smoke the vinaigrette 6 times

18. Use the dressing to dress the asparagus, season with a little salt

19. To serve, use a bbq / blow torch or hot skillet pan to caramelize heavily on all sides of the short rib pieces basting with the glaze to finish. Serve beside the aerated potato mouse and top with the smoked asparagus

Chef’s Tip

Why not try to cook the shortrib pieces with red wine for a red wine infused shortrib, or a good rich beer for a beef with beer finish.

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