Sous Vide Beef Short Ribs
Using his wicked awesome sous vide skills and his love for photography, Gavin is making a splash in the #anovafoodnerd scene.
Ingredients for 4
3lbs beef short-ribs (flanken or english cut)
2 tbsp high smoke point oil (grape seed, peanut, or canola)
1 tbsp butter (divided)
3 cloves of garlic
Bouquet Garni: 2 bay leaves, 3 sprigs of thyme, 3 sprigs of parsley
500ml red wine
500ml beef or veal stock
1 tbsp olive oil
1 bay leaf
1 tsp black peppercorns
2 tbsp sugar
2 tbsp butter
1/2 tsp xanthan gum
Trim the excess fat from the short-ribs and sprinkle the short-ribs liberally with salt.
Heat a cast iron pan on medium until it is smoking. Add the oil to the pan and sear the ribs on all sides.
After searing give the ribs a generous crack of black pepper and place into the Ziploc or vacuum bag. Crush the garlic and add it, the bouquet garni, and 1 tbsp of butter to the bag.
Place into the water bath and cook according to your time and temperature selection.
Add olive oil to the pan used to sear the ribs. Dice the shallot and saute until soft. Deglaze the pan with the wine and add the beef stock. Add the sugar, bay leaf, peppercorns, and star anise to the pan and reduce by 1/4. Strain the solids out of the mixture, return to pot and continue to reduce until 3/4 of the liquid is gone. Whisk in the xanthan gum and and the butter. Continue whisking until smooth and the fat from the butter has emulsified into the sauce. Adjust the seasoning with salt and sugar. Set aside.
After your chosen time has elapsed, remove the bag from the water bath and shock in an ice bath. At this point you can refrigerate the ribs until you are ready to serve, up to 4 days. An hour before dinner, preheat the oven to 105C/225F, remove the ribs from the bag and pat dry with paper towels. Place the ribs on a rack on a sheet tray and glaze with sauce. Place into the oven to gently heat up, glazing them every 10 minutes until the internal temperature of the ribs reach 131°F/55°C.