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

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Easiest Way to Quick 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. As a fan of steak and red meat in general in my cooking, I have always loved a great beef short rib. The cut of meat tends to be larger than pork ribs and more tender. The cut of meat tends to be larger than pork ribs and more tender.

Use the set aside liquid from the pouch to make a savory gravy.

Reheat in a sauce pan over medium heat, and simmer until desired thickness.

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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 it.

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

Prepare 1 of Boneless Beef Short Rib, 2lbs.
Prepare 1 cup of Minced Shallots.
It’s 3 tbsp of Butter.
It’s 1 of Salt and Pepper.
It’s 1 cup of Beef Stock.
You need 1 cup of Port Wine.
You need 1 of Potatoes.
It’s 1 tbsp of Cornstarch.
Prepare 3 tbsp of Melted Butter.
It’s 1 tbsp of Parsley, chopped.
It’s 1/4 tsp of Black Pepper.
Prepare 1 tsp of Salt.
Prepare 1 of Garlic Clove.
It’s 2 of Sprigs Fresh Thyme.
You need 1 tbsp of Parsley.

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The menu includes brunch dessert, dessert, performance menu, lunch, cocktail hour food, brunch, dinner to start, bar menu, dinner to follow, cocktail hour drinks, and cocktail drinks.

Lihat juga foto dan tips dari pengunjung.

See more ideas about Recipes, Best roast beef, Good roasts.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce step by step

Season the raw short rib with salt and pepper..
Place your boneless cut of short rib into a sous-vide pouch with a tablespoon of butter..
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.
After 72 Hours? Heat some butter in a sauté pot over medium heat..
Chop the shallots finely, add to pan and sweat until translucent..
Add the port wine and reduce by half..
Add beef stock, bring to boil, and reduce heat to simmer..
Simmer and reduce by half or until sauce consistency, coats the back of a spoon..
Add butter, salt, pepper, to taste..
Preheat oven to 375°F..
Peel potatoes, grate with box grater, place grated potato in a clean dish towel, squeeze out water..
Place grated potato in large bowl, add cornstarch, butter, parsley, and season with salt and pepper, blend well..
Form into medium size patties (about 1/3 cup), place on sheet tray and gently press down to flatten..
Heat some oil in a sauté pan over medium high heat..
Sauté rosti until golden brown, about 2-3 minutes on each side. Put in the oven 15 minutes..
Set aside on a baking sheet and hold warm..
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..
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..
Transfer meat to a cutting board, allow it to rest a moment, and then cut slices against the grain..
Place slices on a serving dish and serve with the rosti and port wine sauce.

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The service was good and even better than CX, but this meal was lacking both quality and quantity.

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I thought the creamy potato bed was rather good as well, light in flavour and texture.