Sous Vide Short Ribs with Fondant Potatoes скачать в хорошем качестве

Sous Vide Short Ribs with Fondant Potatoes

Beef Short Ribs, tender, delicious and easy to make. In this video we take some choice Beef Short ribs, season them, sous vide them and create a wonderful sauce. We also make Fondant Potatoes as a decadent side dish. Sous Vide Short Ribs 1. Season beef ribs liberally with Kosher salt and fresh cracked pepper. 2. Vacuum pack, if you don't have a vacuum packer use Archimedes' principle to create a packet. 3. Place in Sous Vide at 130º F for 72 hours. 4. Reserve all juice from bag. 5. Dry and re-season the rib with Salt and Pepper. 6. Place in preheated 425º F oven for 10 min. Cabernet Sauce Drippings from Short ribs 1 Tbsp chopped Shallots 1 Tbsp minced Garlic 2 Tbsp whole Grain Mustard 1/2 C Cabernet 1/2 C Beef Broth Sprig of Thyme or Rosemary 1 1/2 Tbsp Butter 1. In sauce pan mix Drippings, Shallots, Garlic and Mustard. 2. Bring to a boil and cook for 2 minutes. 3. Add Cabernet, Broth and herbs 4. Reduce to 1/2. 5. Strain and add Butter Fondant Potatoes 2 Large Russet potatoes, peeled and cut into 1 1/2" thick cylinders. 3 Tbsp Grape seed oil 3/4 C Chicken Broth 2 Tbsp Butter 1. Preheat oven to 425º F. 2. In heavy sauce pan or cast iron skillet, heat the oil until shimmering. 3. Season potatoes with Kosher Salt and cracked Black Pepper. 3. Brown the bottom and tops of the potatoes. 4. Add the Butter and Chicken Broth. 5. Place in Oven for 40 - 45 minutes or until fork tender.