Simple Way to Prepare Favorite 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive 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 will be really delicious.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. 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 wonderful.

To begin with this recipe, we have to 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 cook that.

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. Get 3 tbsp Butter
4. Make ready 1 Salt and Pepper
5. Prepare 1 cup Beef Stock
6. Get 1 cup Port Wine
7. Prepare 1 Potatoes
8. Get 1 tbsp Cornstarch
9. Make ready 3 tbsp Melted Butter
10. Take 1 tbsp Parsley, chopped
11. Make ready 1/4 tsp Black Pepper
12. Take 1 tsp Salt
13. Prepare 1 Garlic Clove
14. Get 2 Sprigs Fresh Thyme
15. Take 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

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