Ribs seared, aromatics in the pot, ready for the wine.

First time cooking in a while. Yesterday I warmed up with reverse sear steaks in the combi oven, but this is the first slow cook: garlic braised short ribsGarlic Braised Short Ribs, Precision Oven
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed..., Alison Roman’s recipe adapted for the Precision Oven. Ribs seared on the stove, mirepoix and two heads of garlic sweating in the same pot, then six hours covered at 190ºF in sous vide mode with 100% steam, and a 450ºF glaze at the end. Almost all of it is unattended, which is the right level of difficulty for getting back into it.

Base Recipes

• Garlic Braised Short Ribs, Precision OvenGarlic Braised Short Ribs, Precision Oven
  2 tablespoons vegetable oil
  5 pounds bone-in short ribs, at least 1 1/2 inches thick
  Kosher salt and freshly ground pepper
  2 large heads garlic, halved crosswise
  1 medium onion (about 10 ounces), chopped
  4 ribs celery (about 8 ounces, chopped
  2 medium carrots (about 6 ounces), chopped
  3 tablespoons tomato paste
  2 cups dry red wine (about half a bottle)
  2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed...

Plan

• Sear the ribs in batches in the Dutch oven; set aside.
• Brown the garlic halves, soften the mirepoix, caramelize the tomato paste.
• Deglaze with half a bottle of red wine, add stock and thyme, return the ribs bone side up.
• Covered pot into the Precision Oven: sous vide mode, 190ºF, 100% steam, 6 hours.
• Strain and reduce the sauce, then glaze the ribs at 450ºF top heat, 7 to 9 minutes.
• Finish with parsley, chives, and lemon zest.

Log

Time	Step

Notes

The final product: glazed rib in the reduced sauce, parsley on top.