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Sous-Vide is an easy way to get fork tender Sherry and Thyme Short Ribs. Embodies an elegance and richness everyone will love! It’s perfect for dinner, in a sandwich for lunch, or even with eggs in the morning.
Are you looking for a new way to cook? You are probably a tad used to the tried and true methods of baking, grilling, and pan frying. Heck, even using a slow cooker is extremely popular these days. What if I told you there is another simple yet super slow method of cooking – Sous-Vide!
Sous-Vide means under vacuum in French. This cooking method involves sealing food in a plastic pouch and placing it in a water bath at a very accurate and regulated temperature. Cooking times are slow and can go up to 72 hours. The result is amazingly tender and tasty food!
I love that you can cook AND marinade meats in one swoop. How cool is that?
It’s actually really easy to Sous-Vide plus it takes out the worry of overcooking your food. Today I’ll be sharing with you how to make Sherry and Thyme Sous-Vide Short Ribs (SO tender and perfectly cooked) using a FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System (purchased on Amazon):
Never eat overcooked food again! And in case you didn’t know, FoodSaver® is the number 1 Vacuum Sealing System in the US!
Using a FoodSaver® V4440
To get started, purchase your own FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System and the FoodSaver® 3PK 11″ Vacuum Seal Rolls by hovering over the below image!
Check out these Amazon special offers!
Deal available from June 4-9, 2018.
The FoodSaver® V4440 comes with BPA free FoodSaver® 3PK 11″ Vacuum Seal Rolls. The FoodSaver® vacuum seal rolls and bags have a unique multilayer construction making them safe for microwaves, boiling temperatures, freezer, and refrigerator use. This means they can go straight from the freezer or fridge into your sous-vide water bath without risk of punctures or tears.
Meals that are cooked sous-vide can stay fresh in the fridge for up to a week. Makes weeknight sous-vide meals a breeze! All that’s needed is some quick browning! Plus they make meats that aren’t naturally tender – oh so very tender!!
I love that with the FoodSaver® V4440, I have options for dry and moist vacuum sealing too. Not to mention the amazing wand vacuum sealer. I can easily vacuum seal hotdogs, lunch meats, or even cheeses in FoodSaver® zipper bags after every use. For me, this means my FoodSaver® V4440 is a permanent fixture on my countertop!
Insert a FoodSaver® Vacuum Seal Roll into the FoodSaver® V4440. Make sure the material flap is down and pulled below the roll cutter bar. Pull enough bag material to hold the Sherry and Thyme Short Ribs Sous-Vide ingredients plus 4 inches. Lower the green roll cutter bar and slide the cutter across to cut the bag.
Press the seal button and slowly insert the bag material (curl side down) into the vacuum channel until you hear the motor start. Wait for the red light to turn off to signal sealing is complete.
Place all the Sous-Vide Sherry and Thyme Short Ribs ingredients (recipe below) in the newly formed bag. Slowing insert the open end of the bag (curl side down) into the vacuum channel. The vacuum pump will automatically start and when the red progress light turns off, it’s done!
During this process, the system creates an airtight seal to lock in freshness, protecting foods from spoiling and delivering consistent cooking results. It also prevents floating during sous-vide cooking by removing food-degrading oxygen (a must for even cooking!).
Cooking beef short ribs sous-vide is the way to go! Normally, you can get tender meat with braising but it’s way too well done. Sous-vide allows you to get a super tender medium or medium-rare meat. SO fabulous!!
Sherry and Thyme Sous-Vide Short Ribs
Sherry and Thyme Sous-Vide Short Ribs
Made with beef short ribs, onions, cooking sherry, a bay leaf, garlic, and fresh thyme. Cooked sous-vide for an amazingly fork tender meal.
- 1.5-2 lb beef short ribs
- 1 onion thinly sliced
- 3 cloves garlic minced
- 6 sprigs fresh thyme strip leaves
- 1 bay leaf
- 1/2 cup cooking dry sherry
- salt and pepper to taste
Add water to a large dutch oven or stockpot. Preheat the sous-vide and let it rise to a 180°F temperature.
While the sous-vide is warming, slice the onion; separating the pieces. Season the short ribs with salt and pepper. Set aside.
Place the FoodSaver® Vacuum Seal Roll inside the FoodSaver® V4440 and cut the first bag with the integrated cutter and seal.
Open the bag and add the short ribs, onion, bay leaf, sherry, and thyme. Mix well.
Place the bag in the theFoodSaver® V4440 system and it will be airtightly sealed in few seconds. Cook sous-vide for 24 hours. Cover the dutch oven or stock pot with foil to minimize evaporation. Check periodically to add more water to keep short ribs submerged, if needed.
When the timer goes off, remove the bag from the water bath and turn on the oven broiler. Place short ribs on a broiler safe baking sheet and broil until golden brown, about 5 minutes.
If you want a sauce with your short ribs, separate the liquids from the short ribs when removing everything from the pouch.
In a saucepan, bring the liquid mixture to a rapid simmer over medium heat and until it coats the back of a spoon and is reduced by 2/3rds. Skim off fat and season with salt and pepper.
It's perfect to pour over the short ribs!
Goes great with mashed potatoes or riced cauliflower.
Sous-vide is also healthy. It seals in all the vitamins and nutrients while using very little fats to cook.
Sherry and Thyme Sous-Vide Short Ribs are quickly becoming a family favorite! One of the great things about this recipe is that it can be made with other types of meat – pork shoulder, chuck roast, or whatever you fancy. And even the toughest meat will become tender!
It is also amazing if you add mushrooms! With sous-vide and the help of the FoodSaver® V4440 and FoodSaver® vacuum seal rolls cooking has never been easier. Not to mention, there is barely any cleanup. Every chef’s dream!
Try these Sherry and Thyme Sous-Vide Short Ribs today. They are mouthwateringly tender and packed with so much flavor that your house will smell amazing while it’s cooking. A straightforward and company worthyy meal that won’t disappoint!
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.