72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Name: 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce
Cuisine: American
Ingredients: 1 Boneless Beef Short Rib, 2lbs; 1 cup Minced Shallots; 3 tbsp Butter; 1 Salt and Pepper; 1 cup Beef Stock; 1 cup Port Wine; 1 Potatoes; 1 tbsp Cornstarch; 3 tbsp Melted Butter; 1 tbsp Parsley, chopped; 1/4 tsp Black Pepper; 1 tsp Salt; 1 Garlic Clove; 2 Sprigs Fresh Thyme; 1 tbsp Parsley

ChefBrunoBertin @cook_2770337

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. I'll take a whole portion and sous-vide it for about 72 hours to really let it marinate in the seasoning for maximum flavor. Serve with a great medium body red wine to enhance the flavor of the short ribs."
**Be sure to READ the entire recipe through before starting**

ChefBrunoBertin @cook_2770337

Saved

Ingredients

1Boneless Beef Short Rib, 2lbs
1 cupMinced Shallots
3 tbspButter
1Salt and Pepper
1 cupBeef Stock
1 cupPort Wine
1Potatoes
1 tbspCornstarch
3 tbspMelted Butter
1 tbspParsley, chopped
1/4 tspBlack Pepper
1 tspSalt
1Garlic Clove
2Sprigs Fresh Thyme
1 tbspParsley

Saved

Steps

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