Braised Boneless Short Ribs with Caponata

Sous Vide Boneless Beef Short Ribs
4 servings


  • 1 1/2 lbs boneless beef short ribs
  • One tsp. sea salt and one tsp. freshly ground black pepper
  • 2 tsp. aleppo pepper flakes (or substitute with ancho chili pepper flakes and a dash of sea salt)
  • 4-5 cherry tomatoes (if you are using sous vide; use 10 if you are braising in the oven or using a slow cooker)
  • 6 sprigs of thyme, wash


  1. Add short ribs to the vacuum bag and arrange remaining ingredients on top then evacuate and seal.
  2. Then cook in a water bath at 165’F for 14 hours. At the end of cooking time, remove ribs to a shallow skillet. And finish by pouring the cooking liquid, tomatoes, and thyme to a small saucepan
  3. Reduce by half. Sear the ribs with a butane torch to caramelize, adding a bit of flavorful char. Plate on top of caponata and spoon generously with reduced sauce. Serv the Braised boneless short ribs.

See the entire recipe here.

See another recip by A Cook’s Canvas here.