INFO
Take some planning, but not much work. Absolutely fabulous.
Details
Ingredients
- 1.5 bottle of red wine
- 8 Short Ribs or so
- 4 Garlic Cloves
- 1 Onion
- 1 carrot
- 2-3 sprigs of Thyme
- 2 Bay leaves
- 1/4 cup of tomato paste
- 1 Beef stock concentrate (something like here)
- 30 gr of butter
- Salt & Pepper
- Olive Oil
Method
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Preheat your water bath to 62 °C
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Peel and smash the garlic
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Peel and cut roughly onion and carrot
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Salt and pepper on the ribs
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In a large sauce pan, heat some oil to medium high
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brown the short ribs, set aside
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In the same pan, add some oil
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Add onion, carrot
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Let caramelize a bit
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Add garlic
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Add tomato paste
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Add Thyme and Bay leaves
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Cook for a minute or so
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Add the beef stock
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Add the wine (remember crappy wine, crappy sauce!, but don’t go overboard either)
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Reduce by half
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Set aside to cool
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30 mn later
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Pass the wine through a colander to strain the liquid from the veggies, discard the veggies
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Prepare your bags with 2-3 ribs per bag, add some sauce,
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If you still have some sauce left, reserve and place into the refrigerator for later
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Seal the bags and place into the water bath for 3 days
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…3 days later
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Take the meat out of the bags, you can debone. Set the meat aside, keep warm
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Place the remaining liquid into a pan (take the leftover from the fridge)
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Reduce to concentrate the juices
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Taste and adjust salt and pepper
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Finish with some cold butter
Goes great with mash potatoes.
Quick View
| Sous-Vide | |
|---|---|
| Serve | 4 |
| Preparation Time | 15 mn + 30 mn |
| Cooking Time (sous-vide) | 72 h |
| Cooking Time (traditional) | 30-60 mn |
| Temperature | 62 °C |
| Authors | Pascal Crausaz |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |
