Step-by-Step Guide to Make Gordon Ramsay 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce

Hello everybody, it is Louise, welcome to our 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. 72 Hour Short Ribs with Potato Rosti and Port Wine Sauce is something that I’ve loved my whole life.

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. This time, I'm gonna make it a little bit unique. By varying the cooking time and temperature, you can produce dramatically different textures.

To begin with this recipe, we must first 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 can achieve it.

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

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

Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for the sauce. Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just. Season to taste with salt and pepper and keep warm.

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

Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just. Season to taste with salt and pepper and keep warm. To serve, place a spoonful of the potatoes in center of each of six plates, and place two short ribs on each mound of potatoes. Add port wine to simmering mixture (glazing pan) and loosen all bits and leavings. Add chicken broth and bay leaf; simmer until sauce appears thick and rich.

So that is going to wrap it up for this special food 72 hour short ribs with potato rosti and port wine sauce recipe. Thanks so much for reading. I am confident that you can 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, colleague and friends. Thank you for reading. Go on get cooking!