72 Hour Short Ribs with Potato Rosti and Port Wine Sauce
72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, 72 hour short ribs with potato rosti and port wine sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook 72 hour short ribs with potato rosti and port wine sauce using 15 ingredients and 20 steps. Here is how you can achieve it.

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

So that’s going to wrap this up for this exceptional food 72 hour short ribs with potato rosti and port wine sauce recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!