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The ingredients needed to prepare 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:
- Use 1 of Boneless Beef Short Rib, 2lbs.
- Provide 1 cup of Minced Shallots.
- Use 3 tbsp of Butter.
- Use 1 of Salt and Pepper.
- Take 1 cup of Beef Stock.
- Provide 1 cup of Port Wine.
- Take 1 of Potatoes.
- Provide 1 tbsp of Cornstarch.
- Provide 3 tbsp of Melted Butter.
- Get 1 tbsp of Parsley, chopped.
- Take 1/4 tsp of Black Pepper.
- Get 1 tsp of Salt.
- Use 1 of Garlic Clove.
- You need 2 of Sprigs Fresh Thyme.
- You need 1 tbsp of Parsley.
Instructions to make 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.
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