Sous Vide Short Ribs with Peanut Gremolata

  • 0 minutes
  • 14 ingredients
  • 5 steps


  • 1 (3 bone) rack Beef short ribs
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1-2 sprigs Thyme
  • 1-2 sprigs Rosemary
  • 1/3 cup molasses
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 TB peanut oil
  • 2 oz salted peanuts chopped
  • 1 tsp lemon zest
  • 2 garlic cloves, finely minced
  • 1.5 oz panko breadcrumbs
  • 1/3 cup parsley, chopped


  1. Prepare the short ribs by sprinkling a layer of Kosher salt and black pepper over the top and bottom of the rack. Insert into a sealable plastic bag (for a vacuum sealer) and place 1-2 sprigs of thyme and rosemary inside the bag with the rack. Seal the bag and allow to Sous Vide for at least 36 hours at 140 F.
  2. After the meat has cooked for 36 hours, remove and chill until ready to cook. Be sure to remove the bones and cut the rack into 3 (3-4 oz) sections. When you're ready to serve, sear each portion on both sides using a small amount of peanut oil in large saute pan over medium-high heat.
  3. For the glaze, combine molasses, red pepper flakes and peanut oil. Bring to a low simmer over medium heat in a small saute pan until sauce has thickened. Be cautious to not burn.
  4. For the gremolata, combine chopped peanuts, lemon zest, garlic, bread crumbs and parsley.
  5. For assembly: After searing, coat the short rib with a layer of the glaze and then top with peanut gremolata. Serve with polenta.
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