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Below are the ingridients that are needed to produce a heavenly 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:
- Provide 1 of Boneless Beef Short Rib, 2lbs.
- You need 1 cup of Minced Shallots.
- You need 3 tbsp of Butter.
- You need 1 of Salt and Pepper.
- Get 1 cup of Beef Stock.
- Get 1 cup of Port Wine.
- Provide 1 of Potatoes.
- Provide 1 tbsp of Cornstarch.
- Prepare 3 tbsp of Melted Butter.
- Get 1 tbsp of Parsley, chopped.
- Take 1/4 tsp of Black Pepper.
- Get 1 tsp of Salt.
- Prepare 1 of Garlic Clove.
- Provide 2 of Sprigs Fresh Thyme.
- Prepare 1 tbsp of Parsley.
Ready with the ingridients? Here are the sequences on serving 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:
- 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.
The braise itself is wonderful (wine, beef or veal stock, port and a few glugs of balsamic) but what makes it stand Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs Pour wine and beef broth into the pot. For the rösti, mix the grated potato and cornflour in a bowl, then season, to taste, with salt and freshly ground black pepper. Melt the butter in an ovenproof blini pan and add the potato mixture For the sauce, heat the duck fat in a frying pan.
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