Steam-Braised Short Ribs with Pomegranate Glaze
Emily Farris
November 4, 2021
It’s ridiculously easy to get restaurant-quality short ribs at home with the Anova Precision Oven. Cooking them in the APO is not especially quick — but it is quicker than other sous vide short rib recipes because the oven allows for a higher cooking temperature with still-perfect doneness.
This recipe yields fall-off-the-bone, shred-with-a-fork short ribs that get glazed with sweet and savory pomegranate molasses.
Serves
6
Prep Time
00:10
Cook Time
24:00
3 (1)
1042
Ingredients
6
bone-in, English cut short ribs (about 4 pounds)
3 Tbsp
extra-virgin olive oil
1 Tbsp
kosher salt
1 tsp
freshly ground black pepper
2 tsp
chopped fresh thyme leaves
2 cloves
garlic, minced
½ cup
pomegranate molasses
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 170°F
Heat: Rear
2. Season
Place the ribs on a parchment-lined sheet pan. Coat with the oil, and then season with the salt, pepper, thyme, and garlic.
3. Cook
Rack
Transfer to the oven and cook until the meat is quite tender, 23 hours. Remove from the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 170°F
Heat: Rear
23:00 Timer
4. Leave the Oven On
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 170°F
Heat: Rear
5. Glaze
Brush the sides and top of each short rib with the pomegranate molasses.
6. Final Cook
Rack
Return the ribs to the oven and cook until the glaze is deeply browned, about 1 hour.
Sous Vide Mode: On
Steam: 100%
Temp: 170°F
Heat: Rear
01:00 Timer
7. Serve
Serve the ribs on the bone or shredded alongside mashed potatoes or other root vegetables.
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