72 HOUR SOUS VIDE SHORT RIBS

72 HOUR SOUS VIDE SHORT RIBS image

Categories Beef

Yield 4

Number Of Ingredients 12

1 bottle dry red wine
Some canola oil
8 short ribs (4 inch cubes)
salt and black pepper
4 cloves of garlic, smashed and peeled
1 medium onion, peeled and roughly chopped
1 medium carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
2 sprigs of thyme
2 bay leaves
1/4 cup tomato paste
2 cups veal demi glace or stock

Steps:

Preheat the water bath to 144′F (62′C) Pour the wine in a large saucepan, bring to a boil and carefully light it with a match. Let the flames die down (it will take a few minutes) and continue reducing the wine by half. Set aside. Season the short ribs generously with salt and pepper. Heat a large dutch oven and and brown them on all side in canola oil. Set them aside. Discard the oil, add a little olive oil and add the aromatic vegetables, garlic, thyme and bay leaves. Cook until the vegetables start to caramelize and add the tomato paste. Cook for one more minute. Add the wine and the stock, bring to a boil and let it cool completely. When the wine mixture is cold, divide the short ribs between two large vacuum bags. Pour about a cup of the wine and vegetable mixture in each bag and vacuum seal. Keep the remaining wine mixture. Place the short ribs in the water bath and set the timer to 72 hours. Cool the short ribs in a large bowl filled with iced water. Refrigerate. When ready to serve, carefully open the bags. Set the short ribs aside and peel off the bone. Strain the wine mixture into a saucepan (combine with the leftover wine mixture if any) and reduce the sauce. Reheat the short ribs in the sauce until meltingly tender. Reduce the sauce until it coats the back of a spoon. Serve with potato and carrot puree, celery leaves salad and mushrooms