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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, 72 hour short ribs with potato rosti and port wine sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Collagen determines, to a large extent We love serving these ribs with our red wine glaze on a bed of creamy mashed potatoes. You can also make these ribs in a pressure cooker. These Sweet Potato Rosti are great for a healthy and easy weekend breakfast at home.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. 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 nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Take 1 Boneless Beef Short Rib, 2lbs
  2. Make ready 1 cup Minced Shallots
  3. Get 3 tbsp Butter
  4. Make ready 1 Salt and Pepper
  5. Prepare 1 cup Beef Stock
  6. Prepare 1 cup Port Wine
  7. Make ready 1 Potatoes
  8. Get 1 tbsp Cornstarch
  9. Get 3 tbsp Melted Butter
  10. Make ready 1 tbsp Parsley, chopped
  11. Get 1/4 tsp Black Pepper
  12. Get 1 tsp Salt
  13. Get 1 Garlic Clove
  14. Get 2 Sprigs Fresh Thyme
  15. Get 1 tbsp Parsley

Season ribs to taste with salt and pepper. 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. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the Stir in the carrots, parsnips, potatoes and port wine.

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

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. Add the red wine, bring to the boil, and reduce until thickened. [Braised Beef Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream].

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