Hi, Friends!

Today I’ve partnered with The Peanut Institute to bring you this delicious, peanut inspired recipe!

If you’re looking for some serious comfort food, look no further because nothing is more comforting than these sous vide short ribs! What makes them even more delicious is the sweet and spicy glaze that is topped with peanut gremolata.

First, let’s talk about short ribs. Short ribs are extremely popular right now and I’ve seen recipes everywhere on social media. Short ribs are delicious but patience is the name of the game. They are a flavorful cut of meat that is often braised or slow-cooked to break down the connective tissue and make them tender. For this recipe, I purchased a rack that contained the 3 bones, which is the BBQ cut or flanken-style. You’ll want to find a local butcher who carries this particular cut as not all grocery stores carry them. I thought it would be best to sous vide these for maximum flavor and tenderness. So, these particular short ribs were sous vide for 36 hours (at 140 F) with salt, pepper, thyme and rosemary. Do not forget to season your short ribs! 

Once you remove the meat from the vacuum sealed package, you will want to sear the meat using peanut oil. Peanut oil is a perfect for searing meat. Peanut oil has a high smoke point and is neurtral in flavor, which makes it great for searing meat like this.

After searing and slicing, you can add a sweet glaze made with peanut oil, molasses, apple cider vinegar and red pepper flakes. The glaze is perfect with the peanut gremolata, which is made of parsley, peanuts, panko bread crumbs, lemon zest and garlic. The combination is delicious!

I would recommend serving this with polenta, mashed potatoes or your favorite starchy vegetable. The nice thing about this recipe is that the short ribs are so decadent that a little goes a long way. You really can serve a small portion (3 oz.) and that will leave you feeling extremely satisfied especially when plating with that delicious glaze and peanut gremolata.

Pro tip: You can even add peanut powder to polenta for additional protein and peanut power!

Adding peanuts to your dishes like this not only elevates the flavor but also adds some additional nutrition. Did you know peanuts have 19 vitamins and minerals, 7 grams of protein and 2 grams of fiber per serving? They really are a powerful little legume!

And that’s not all…

Today I’m giving away an amazing gift basket from The Peanut Institute filled with over $75 worth of peanut products! If you want to win the awesome mix of goodies (see image below), click on the Rafflecopter giveaway box below the image to enter! Giveaway starts Friday, January 27th and ends on February 8th, 2023.

a Rafflecopter giveaway

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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