Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, 72 hour short ribs with potato rosti and port wine sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 72 hour short ribs with potato rosti and port wine sauce using 15 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:

1. Prepare Boneless Beef Short Rib, 2lbs
2. Take Minced Shallots
3. Prepare Butter
4. Make ready Salt and Pepper
5. Take Beef Stock
6. Make ready Port Wine
7. Get Potatoes
8. Get Cornstarch
9. Prepare Melted Butter
10. Make ready Parsley, chopped
11. Take Black Pepper
12. Make ready Salt
13. Prepare Garlic Clove
14. Take Sprigs Fresh Thyme
15. Make ready Parsley

Steps to make 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:

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

So that’s going to wrap this up for this special food 72 hour short ribs with potato rosti and port wine sauce recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!