72 Hour Short Ribs with Potato Rosti and Port Wine Sauce. Single bottles of Port of wines Next day delivery. Place your boneless cut of short rib into a sous-vide pouch with a tablespoon of butter. Heat some butter in a sauté pot over medium heat.
Pour the sauce back into the pot, add the pearl onions and bring to a boil over medium-high. Return the meat to the pot and spoon sauce over top. Cheese potato rosti delicious potato pancake Grated. You can cook 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce using 15 ingredients and 20 steps. Here is how you achieve it.
Ingredients of 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce
- It’s 1 of Boneless Beef Short Rib, 2lbs.
- It’s 1 cup of Minced Shallots.
- You need 3 tbsp of Butter.
- Prepare 1 of Salt and Pepper.
- It’s 1 cup of Beef Stock.
- It’s 1 cup of Port Wine.
- You need 1 of Potatoes.
- It’s 1 tbsp of Cornstarch.
- Prepare 3 tbsp of Melted Butter.
- It’s 1 tbsp of Parsley, chopped.
- It’s 1/4 tsp of Black Pepper.
- Prepare 1 tsp of Salt.
- Prepare 1 of Garlic Clove.
- You need 2 of Sprigs Fresh Thyme.
- It’s 1 tbsp of Parsley.
Heat oil in a large, heavy ovenproof pan over high heat, then add ribs and brown on all sides. Add onions, celery, and carrots to same pan and sauté, stirring often. Add port wine to simmering mixture (glazing pan) and loosen all bits and leavings. Add chicken broth and bay leaf; simmer until sauce appears thick and rich.
72 Hour Short Ribs with Potato Rosti and Port Wine Sauce step by step
- Season the raw short rib with salt and pepper..
- Place your boneless cut of short rib into a sous-vide pouch with a tablespoon of butter..
- 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**.
- After 72 Hours? Heat some butter in a sauté pot over medium heat..
- Chop the shallots finely, add to pan and sweat until translucent..
- Add the port wine and reduce by half..
- Add beef stock, bring to boil, and reduce heat to simmer..
- Simmer and reduce by half or until sauce consistency, coats the back of a spoon..
- Add butter, salt, pepper, to taste..
- Preheat oven to 375°F..
- Peel potatoes, grate with box grater, place grated potato in a clean dish towel, squeeze out water..
- Place grated potato in large bowl, add cornstarch, butter, parsley, and season with salt and pepper, blend well..
- Form into medium size patties (about 1/3 cup), place on sheet tray and gently press down to flatten..
- Heat some oil in a sauté pan over medium high heat..
- Sauté rosti until golden brown, about 2-3 minutes on each side. Put in the oven 15 minutes..
- Set aside on a baking sheet and hold warm..
- 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..
- 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..
- Transfer meat to a cutting board, allow it to rest a moment, and then cut slices against the grain..
- Place slices on a serving dish and serve with the rosti and port wine sauce.
Brown – As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs. 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. Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw. Throw in the figs and garlic gloves and pour in the wine to cover the ingredients.