48 Hour Sous Vide Short Ribs with Pomegranate Sauce and Pickled Brussels Sprout Slaw
Recipe GLPRe3bb76770e14f3
Luxuriously tender bone-in short ribs cooked sous vide for 48 hours after a 24-hour pomegranate marinade. The ribs are finished with a quick sear to develop a beautiful crust, then finished in a rich pomegranate reduction sauce. Served alongside crisp, tangy pickled Brussels sprout slaw and garnished with fresh parsley and pomegranate arils for brightness and visual appeal.
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Ingredients
2 pounds bone-in short ribs
3 cups pomegranate juice, divided
Kosher salt
Freshly cracked black pepper
1/2 cup water
1/2 cup apple cider vinegar
1/4 cup granulated sugar
2 teaspoons kosher salt for pickling
1 clove garlic, crushed
2 cups shaved Brussels sprouts
Fresh parsley for garnish
Pomegranate arils for garnish
Directions
Place the short ribs in a large container or zip-top bag. Pour 2 cups of pomegranate juice over the ribs, ensuring they are submerged. Cover and refrigerate for 24 hours, flipping the ribs halfway through the marinating time to ensure even exposure to the marinade.
After 24 hours, remove the ribs from the marinade and discard the liquid. Pat the ribs thoroughly dry with paper towels to remove excess moisture. This is important for proper vacuum sealing and even cooking.
Season the short ribs generously on all sides with kosher salt and freshly cracked black pepper. Vacuum seal the seasoned ribs in a food-safe bag, removing as much air as possible.
Set your sous vide water bath to 146°F (63°C). Once the water reaches temperature, submerge the sealed bag of short ribs and cook for 48 hours, maintaining the water temperature throughout.
While the ribs are cooking, prepare the pickled Brussels sprout slaw. In a medium saucepan, combine the water, apple cider vinegar, sugar, 2 teaspoons kosher salt, and crushed garlic. Bring the mixture to a boil over high heat, stirring occasionally until the sugar is completely dissolved. Remove from heat.
Place the shaved Brussels sprouts in a bowl and pour the hot pickling liquid over them, including the garlic clove. Allow the mixture to cool to room temperature, then cover and refrigerate. The slaw can be made up to 5 days in advance.
After 48 hours of cooking, carefully remove the bag from the water bath and open it over a small saucepan to catch all the flavorful cooking liquid. Strain this liquid into the saucepan, discarding any solids.
Add the remaining 1 cup of pomegranate juice to the cooking liquid in the saucepan. Bring the mixture to a simmer over medium-high heat and reduce until the sauce is concentrated to about 1/4 of its original volume, approximately 15-20 minutes. Season with additional kosher salt and black pepper to taste.
Heat a dry skillet or cast-iron pan over medium-high heat. Once hot, carefully place the sous vide short ribs in the pan and sear for 2-3 minutes on each side until a golden-brown crust forms. Be careful as the ribs will release some liquid initially.
Remove the short ribs from the pan and place them in a shallow bowl or on a plate. Pour the pomegranate sauce over the ribs, coating them evenly. Top with a generous portion of the pickled Brussels sprout slaw, sprinkle with fresh parsley, and garnish with pomegranate arils. Serve immediately.
