Recipe: Delicious 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce. Collagen determines, to a large extent We love serving these ribs with our red wine glaze on a bed of creamy mashed potatoes. You can also make these ribs in a pressure cooker. These Sweet Potato Rosti are great for a healthy and easy weekend breakfast at home.

Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for the sauce. The same is true of the vegetables, which are first sautéed and then browned with tomato. 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.

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

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

Transform beef short ribs into the ultimate meat-and-potatoes meal with winning crockpot recipes that get the cut of meat perfectly tender and juicy. After cooking away for hours in your crockpot, short ribs turn from chewy and tough to melt-in-your-mouth tender. I know this may sound like a lot, but it's really low involvement cooking not unlike. Season ribs to taste with salt and pepper.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce instructions

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.

Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the Stir in the carrots, parsnips, potatoes and port wine. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs Pour wine and beef broth into the pot. Short rib recipes from Food and Wine, including short rib farrotto with carrots and parsnips.