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 are having an amazing day today. Today, I’m gonna show you how to make a distinctive 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 bit unique. This is gonna smell and look delicious.

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Collagen !ibers are the biological e$ui#alent o! steel cabling, !orming a mesh that holds bundles o. I know this may sound like a lot, but it's really low involvement cooking not unlike. Transform beef short ribs into the ultimate meat-and-potatoes meal with winning crockpot recipes that get the cut of meat perfectly tender and juicy.

To get started with this particular recipe, we must first prepare a few components. 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 that.

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

Take the time to properly brown the meat, as this builds flavor for the sauce. The same is true of the vegetables, which are first sautéed and then browned with tomato. Pour red wine over short ribs in a large bowl. Remove ribs from marinade, saving marinade for later use.

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

Season short ribs with salt and pepper. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil. Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready. They're a rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.

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