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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, 72 hour short ribs with potato rosti and port wine sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. 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. Collagen determines, to a large extent We love serving these ribs with our red wine glaze on a bed of creamy mashed potatoes.

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 fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is something which I have 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 cook it.

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

If you are making the ribs in advance, immediately plunge the vacuum-sealed pouch into an ice bath when the ribs are done cooking, and then refrigerate them. The cut of meat tends to be larger than pork ribs and more tender. Prepare short ribs: Pat beef dry. 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

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. Then we use the sauce to glaze the short ribs. Transfer the ribs to a platter and repeat with the remaining short ribs.

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