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
- Preheat your water bath to 62 °C
- Peel and smash the garlic
- Peel and cut roughly onion and carrot
- Salt and pepper on the ribs
- In a large sauce pan, heat some oil to medium high
- brown the short ribs, set aside
- In the same pan, add some oil
- Add onion, carrot
- Let caramelize a bit
- Add garlic
- Add tomato paste
- Add Thyme and Bay leaves
- Cook for a minute or so
- Add the beef stock
- Add the wine (remember crappy wine, crappy sauce!, but don’t go overboard either)
- Reduce by half
- Set aside to cool
- 30 mn later
- Pass the wine through a colander to strain the liquid from the veggies, discard the veggies
- Prepare your bags with 2-3 ribs per bag, add some sauce,
- If you still have some sauce left, reserve and place into the refrigerator for later
- Seal the bags and place into the water bath for 3 days
- …3 days later
- Take the meat out of the bags, you can debone. Set the meat aside, keep warm
- Place the remaining liquid into a pan (take the leftover from the fridge)
- Reduce to concentrate the juices
- Taste and adjust salt and pepper
- 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 |
