Sous Vide Beef Short Ribs with Pomegranate Glaze and Chimichurri Crust

1. Prepare Short Ribs:

• Season the short ribs with salt and pepper. Seal the short ribs in a vacuum bag, using a double seal if necessary to ensure a tight seal. For bone-in ribs, wrap the bones in plastic wrap before placing them in the bag to prevent piercing holes.

2. Sous Vide Cooking:

• Circulate the short ribs in a water bath with an immersion circulator set to 140°F (60°C) for 36 hours (48 hours for the best results).

3. Prepare Pomegranate Glaze:

• In a small saucepan, combine pomegranate juice, vinegar, and brown sugar. Bring to a boil and reduce to 1/3 of the original volume, about 15 to 20 minutes. Set aside for glazing the short ribs later.

4. Prepare Herb Crust:

• Press chopped parsley and cilantro between two paper towels to absorb excess moisture. Combine with dried minced garlic, dried minced onion, and red pepper flakes. Set aside.

5. Sear Short Ribs:

• Remove the short ribs from the vacuum bag and pat dry. Preheat a 12-inch (30.48 cm) cast iron or stainless-steel pan and add oil. Sear each short rib for 2 to 3 minutes on each side or until there is a deep crust.

6. Finish with Glaze and Herb Crust:

• Remove the pan from heat and brush the short ribs liberally with the pomegranate glaze on all sides. Dip one side of each short rib into the herb-crust mixture. Serve with extra glaze.