Want to learn more about the sous vide cooking technique and how to get started? Check out What is Sous Vide?
Ingredients: Makes 6 Servings
2. Dry off the short ribs and lightly season them with salt & pepper. Vacuum pack them and cook them in a sous vide bath at 140˚F (60˚C) for 24-48 hours (one to two days).
We tested two batches – one cooked for 24 hours and one cooked for 48 hours, and they’re essentially the same, so you can cook them for whatever length of time within 24-28 hours that is convenient for you.
3. Sweat the shallot and bay leaf in oil over medium-low heat until the shallots turn translucent.
4. Deglaze the pan with the red wine. Add a few grinds of black pepper. Simmer to reduce the wine until it has almost evaporated.
5. Fill a saucepan half way up with water. Add the vinegar & bring the liquid to a simmer.
6. Strain the wine from the shallots into a separate frying pan. Add the reconstituted demi glace gold, beef stock, thyme, rosemary, chives, and salt & pepper to taste.
7. Remove the short ribs from the sous vide pouch(es). Cut them into sections, trim off the bones and any gristle. Season them with salt & pepper, then sear them on all sides in an oiled hot frying pan or cast iron skillet.
8. Poach your eggs in the hot vinegar water, using a spoon to coax the whites to coalesce around the yolk. Poach to your desired level of doneness (we poached ours for three minutes).
9. Optional: trim any trailing bits from the finished eggs to make them more beautiful on the plate.
10. Plate the short ribs with the bread pudding, poached egg, and red wine reduction. Garnish with chopped fresh chives. Serve.
Post your recipe or comment here: