Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 pounds of boneless beef short ribs with paper towels and season them generously on all sides with 1 tablespoon of coarse salt and 1 teaspoon of freshly ground black pepper.

2. 2

   In a small bowl, combine 2 tablespoons of German mustard, 1 tablespoon of apple cider vinegar, 1 teaspoon of brown sugar, 1 teaspoon of caraway seeds, and 2 minced cloves of garlic; spread this mixture evenly over the seasoned short ribs.

3. 3

   Place the coated short ribs and 1/2 of the finely diced small onion into a vacuum-sealable bag, ensuring no air remains, and sous-vide cook in a water bath set to 165°F (74°C) for 24 hours.

4. 4

   While the short ribs are cooking, prepare the apple-kraut relish by sautéing the remaining 1/2 of the finely diced small onion in 1 tablespoon of olive oil in a medium saucepan over medium heat for 5 minutes until softened, then add 1 drained cup of sauerkraut, 1 diced Granny Smith apple, and 1/2 cup of beef broth, simmering for 15 minutes until the apple is tender.

5. 5

   After the sous-vide cooking, remove the short ribs from the bag, reserving the cooking liquid, and pat them thoroughly dry with paper towels to prepare for searing.

6. 6

   Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until smoking, then sear each short rib for 2-3 minutes per side until a deep brown crust forms.

7. 7

   Deglaze the searing pan with the reserved sous-vide cooking liquid and the remaining 1/2 cup of beef broth, simmering for 2 minutes to create a rich pan sauce.

8. 8

   Slice the seared short ribs against the grain and serve immediately, drizzled with the pan sauce and accompanied by a generous portion of the warm apple-kraut relish.