Steps to Prepare Favorite 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Ultimate 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can have 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce using 15 ingredients and 20 steps. Here is how you cook that.

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. I'll take a whole portion and sous-vide it for about 72 hours to really let it marinate in the seasoning for maximum flavor. Serve with a great medium body red wine to enhance the flavor of the short ribs." **Be sure to READ the entire recipe through before starting**

Ingredients and spices that need to be Prepare to make 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce:

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

Steps to make 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

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