I had a pretty good short rib dinner tonight. I know what you’re thinking, I probably slowly braised it in a low temperature oven with some veggies, beef broth, and a bottle of red wine. Well, that was some other time. This time I sous vide it. And all it took was forty ingredients. Ok, that’s a little misleading. It’s not that complicated. Here’s what you need:
Bone-in short ribs
Salt & Pepper
Take the ribs and season liberally with salt and pepper and vadouvan. I did not have real (fresh) vadouvan so I used a spice mix which is very flavorful and quite fragrant. I then put two knobs of butter (one on each side) of the rib and vacuum seal them individually. Then in a bath at 60C for 36 hours. I got the vadouvan idea form Ryan Farr and the cooking temp and time from David Barzelay.
After they are done, I removed them and drained the bags into a bowl. In a saucepan, I put some butter and sautéed a shallot, some peppercorns and thyme. Then added white wine and the juice from the bags. I also added some balsamic to give it some zing. Then, I reduced it to a nice consistency. I just learned from David that I am not supposed to add fat until the end or it’ll be hard to form an emulsion. Lesson learned!
I was going to put them over papardelle noodles when I thought they would be fall apart tender like in braised dishes, but I looked at pictures and they looked pretty solid. Well, I was wrong. Sort of. Turns out they are super tender but still together enough you can slice them rather than shred them. Anyway, I decided to make garlic mashed potatoes.
3 cloves of garlic
10 Baby Dutch yellow potatoes
1/4 C heavy cream
1/4 whole milk
2 T butter
Salt and pepper
Put the garlic cloves unpeeled in some foil with some salt and olive oil. Crumple up the foil into a ball and roast it in an oven at 400 degrees for 25 minutes. Toward the end of the roasting time, heat up a saucepan over low heat with the cream and milk. Press out the garlic from the skin and put it in the milk to steep. Peel the potatoes and dice them. Bring a small pot of heavily salted water to a boil and add the taters. Reduce heat but maintain the boil. After about 5 minutes test a piece. You should be able to easily pierce it with a fork. Try to mash it with the fork. When it’s done, drain the potatoes. Use a ricer and press small batches of the potato cubes through directly into the milk and cream mixture. Toss the butter and mix it all up with a wooden spoon. You should have some smooth garlic mashed potatoes.