72 Hour Short Ribs with Potato Rosti and Port Wine Sauce
72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, 72 hour short ribs with potato rosti and port wine sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

As a fan of steak and red meat in general in my cooking, I have always loved a great beef short rib. The cut of meat tends to be larger than pork ribs and more tender. The cut of meat tends to be larger than pork ribs and more tender.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have 72 hour short ribs with potato rosti and port wine sauce using 15 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:
  1. Take 1 Boneless Beef Short Rib, 2lbs
  2. Make ready 1 cup Minced Shallots
  3. Make ready 3 tbsp Butter
  4. Get 1 Salt and Pepper
  5. Take 1 cup Beef Stock
  6. Make ready 1 cup Port Wine
  7. Get 1 Potatoes
  8. Take 1 tbsp Cornstarch
  9. Take 3 tbsp Melted Butter
  10. Take 1 tbsp Parsley, chopped
  11. Make ready 1/4 tsp Black Pepper
  12. Get 1 tsp Salt
  13. Make ready 1 Garlic Clove
  14. Take 2 Sprigs Fresh Thyme
  15. Make ready 1 tbsp Parsley

Prepare short ribs: Pat beef dry. When cooked sous vide, beef retains more moisture for more flavor in every slice. Our premium beef is simply seasoned with. Place the ribs on a rack on a sheet tray and glaze with sauce.

Instructions to make 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:
  1. Season the raw short rib with salt and pepper.
  2. Place your boneless cut of short rib into a sous-vide pouch with a tablespoon of butter.
  3. Vacuum seal the bag and cook in a water bath at 59.5 C (139.1 F) for 72 hours Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book
  4. After 72 Hours? Heat some butter in a sauté pot over medium heat.
  5. Chop the shallots finely, add to pan and sweat until translucent.
  6. Add the port wine and reduce by half.
  7. Add beef stock, bring to boil, and reduce heat to simmer.
  8. Simmer and reduce by half or until sauce consistency, coats the back of a spoon.
  9. Add butter, salt, pepper, to taste.
  10. Preheat oven to 375°F.
  11. Peel potatoes, grate with box grater, place grated potato in a clean dish towel, squeeze out water.
  12. Place grated potato in large bowl, add cornstarch, butter, parsley, and season with salt and pepper, blend well.
  13. Form into medium size patties (about 1/3 cup), place on sheet tray and gently press down to flatten.
  14. Heat some oil in a sauté pan over medium high heat.
  15. Sauté rosti until golden brown, about 2-3 minutes on each side. Put in the oven 15 minutes.
  16. Set aside on a baking sheet and hold warm.
  17. Open the pouch of short rib and place into a baking dish. Cover the dish with foil and cook at 375°F until heated through, about 30 minutes.
  18. Heat sauté pan with oil over medium high heat, add 1 T of butter to melt, Thyme and garlic, place meat in pan, sear on both sides.
  19. Transfer meat to a cutting board, allow it to rest a moment, and then cut slices against the grain.
  20. Place slices on a serving dish and serve with the rosti and port wine sauce

Transfer the ribs to a platter and repeat with the remaining short ribs. Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just. Short ribs are one of the most heavenly things to cook sous vide. It is truly the prime example of sous vide magic. In this cook, we create a delicious red wine reduction sauce.

So that’s going to wrap this up with this exceptional food 72 hour short ribs with potato rosti and port wine sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!