Easiest Way to Cook Yummy 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Easiest Way to Cook Yummy 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce Delicious, fresh and tasty.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce. These Sweet Potato Rosti are great for a healthy and easy weekend breakfast at home. Top these sweet potato hash browns with fried eggs and smashed avocado for a delicious cafe-style breakfast without. I know this may sound like a lot, but it's really low involvement cooking not unlike.

Take the time to properly brown the meat, as this builds flavor for the sauce.

The same is true of the vegetables, which are first sautéed and then browned with tomato.

Season ribs to taste with salt and pepper.

You can have 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce using 15 ingredients and 20 steps. Here is how you achieve that.

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

1. It’s 1 of Boneless Beef Short Rib, 2lbs.

2. You need 1 cup of Minced Shallots.

3. It’s 3 tbsp of Butter.

4. It’s 1 of Salt and Pepper.

5. You need 1 cup of Beef Stock.

6. Prepare 1 cup of Port Wine.

7. You need 1 of Potatoes.

8. You need 1 tbsp of Cornstarch.

9. You need 3 tbsp of Melted Butter.

10. Prepare 1 tbsp of Parsley, chopped.

11. You need 1/4 tsp of Black Pepper.

12. It’s 1 tsp of Salt.

13. You need 1 of Garlic Clove.

14. Prepare 2 of Sprigs Fresh Thyme.

15. Prepare 1 tbsp of Parsley.

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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.

Pour red wine over short ribs in a large bowl.

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

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.

Remove ribs from marinade, saving marinade for later use.

Season short ribs with salt and pepper.

Transfer browned short ribs to a plate.

Repeat cooking with remaining short ribs, reserving butter-oil.

Short rib recipes from Food and Wine, including short rib farrotto with carrots and parsnips.