72-Hour Beef Short Rib

with Shiraz Sauce, Braised Endives, and Baby Carrots

  • IMPERIAL
  • METRIC

INGREDIENTS

72-Hour Beef Short Rib
  • 10 oz Cuisine Solutions 72-Hour Beef Short Ribs (two 5oz slices)
  • 1 T Canola oil 
  • 1 oz unsalted butter 

Shiraz Sauce
  •  4 oz Cuisine Solutions Veal Demi-Glace
  • 3 oz Shiraz wine 
  • 1 T unsalted butter, for finishing 
  • Kosher salt and pepper, as needed 
Braised Endives
  • 2 endives (2 pieces)
  • 1 T unsalted butter 
  • 1 pinch sugar 
  • 1 pinch white pepper 
  • 1 pinch kosher salt 
  • 0.5 oz lemon juice 
Glazed Baby Carrots
  • 3 oz baby carrots (6) 
  • 1 oz carrot juice 
  • 1 t unsalted butter 
  • 1 pinch kosher salt 
  • 1 pinch smoked salt 
  • 1 pinch white pepper 
  • 1 sprig fresh thyme 

Potato Ring
  • 6 oz Idaho potato 
  • 1/4 t potato starch  
  • 1 oz water 
  • Oil for frying, as needed 
  • 1 T Canola oil (for brushing the stainless steel ring) 
  • Wax paper, as needed 

Garnish
  • Brussels sprout leaves, as desired
  • Green peas, as desired 
  • Pea shoot cress, as desired 

INSTRUCTIONS

  1. For the Beef: Reheat the Cuisine Solutions 72-Hour Beef Short Rib bag in the water bath set at 131°F. Just before serving remove from the bag, drain properly using a perforated tray or a rack and sear on both sides with the oil and butter for a few minutes to get a nice Maillard reaction. Remove from the pan, drain on clean towel, and slice, for two pieces per serving.
  2. For the Shiraz Sauce: Reduce the shiraz wine by two-thirds. Add the Cuisine Solutions Veal Demi-Glace and simmer until a nice syrup consistency. Strain the sauce through a fine chinois, monté with fresh butter and adjust seasoning with salt and pepper.  
  3. For the Braised Endives: Clean the endives; remove leaves with any brown spots. Arrange the endives in the sous vide bag with the salt, white pepper, butter, sugar, and lemon juice and vacuum-seal. Set the water bath and circulator to 181°F, immerse the endives and let them cook for 1 hour and 30 minutes or until soft. Remove from the water bath and allow them to cool down in iced water, then refrigerate until required. Before service, reheat the endives in a water bath at 131°F. Remove the endives from the bag and drain. Cut in half and sauté with butter in a sauté pan until a nice coloration is obtained. To finish, deglaze with a spoon of cooking juice that has been previously strained through a fine chinois and reduced. 
  4. For the Glazed Carrot: Wash and clean the baby carrots, then pat dry. Arrange the baby carrots in a sous vide bag with the butter, salt, smoked salt, white pepper, fresh thyme, the carrot juice, and vacuum-seal. Cook in a water bath at 181°F for 45 minutes. Remove from the water bath and allow them to cool down in iced water, then refrigerate until needed. Before service, reheat the baby carrots in a water bath at 131°F. Remove the baby carrots from the bag and drain; pass the juice through a fine chinois and reserve. Melt some butter in a sauté pan, add the baby carrots together with the strained juice and sauté the carrots until the cooking juice is reduced to a syrup consistency; toss the carrots until nicely coated and shiny. 
  5. For the Potato Rings: Brush the stainless steel rings (65 x 40 mm) with Canola oil. Wrap the rings with a wax paper strip. Cut the potato using a spiral slicer with the smallest knife to make fine long strings/spaghetti. Mix the potato strings with the potato starch slurry. Wrap the potato strings around the metal rings until the entire surface is covered. Deep-fry the rings in oil at 305°F until crispy and light brown. Keep warm under a heating lamp. 
  6. Presentation: Present the two slices of beef (approx. 2.5 oz each) as per picture with the braised endive and the potato ring. Garnish with cress, green peas and Brussels sprout leaves. Pour the sauce over the beef at the last minute and serve the carrots on the side. 

INGREDIENTS

72-Hour Beef Short Rib
  • 260 g Cuisine Solutions 72-Hour Beef Short Ribs (two 120g slices)
  • 1 T Canola oil 
  • 30 g unsalted butter 

Shiraz Sauce
  • 120 g Cuisine Solutions Veal Demi-Glace
  • 80 g Shiraz wine 
  • 10 g unsalted butter, for finishing 
  • Kosher salt and pepper, as needed 
Braised Endives
  • 2 endives (2 pieces)
  • 10 g unsalted butter 
  • 1 g sugar
  • 1 g white pepper 
  • 2 g kosher salt 
  • 2 ml lemon juice 
Glazed Baby Carrots
  • 100 g baby carrots (6)
  • 20 ml carrot juice 
  • 5 g unsalted butter
  • 1 g kosher salt 
  • 0.5 g smoked salt 
  • 0.5 g white pepper 
  • 1 sprig fresh thyme 

Potato Ring
  • 150 g Idaho potato
  • 10 g potato starch  
  • 30 ml water 
  • Oil for frying, as needed 
  • 10 ml Canola oil (for brushing the stainless steel ring) 
  • Wax paper, as needed 

Garnish
  • Brussels sprout leaves, as desired
  • Green peas, as desired 
  • Pea shoot cress, as desired 

INSTRUCTIONS

  1. For the Beef: Reheat the Cuisine Solutions 72-Hour Beef Short Rib bag in the water bath set at 55°C. Just before serving remove from the bag, drain properly using a perforated tray or a rack and sear on both sides with the oil and butter for a few minutes to get a nice Maillard reaction. Remove from the pan, drain on clean towel, and slice, for two pieces per serving.
  2. For the Shiraz Sauce: Reduce the shiraz wine by two-thirds. Add the Cuisine Solutions Veal Demi-Glace and simmer until a nice syrup consistency. Strain the sauce through a fine chinois, monté with fresh butter and adjust seasoning with salt and pepper.  
  3. For the Braised Endives: Clean the endives; remove leaves with any brown spots. Arrange the endives in the sous vide bag with the salt, white pepper, butter, sugar, and lemon juice and vacuum-seal. Set the water bath and circulator to 83°C, immerse the endives and let them cook for 1 hour and 30 minutes or until soft. Remove from the water bath and allow them to cool down in iced water, then refrigerate until required. Before service, reheat the endives in a water bath at 55°C. Remove the endives from the bag and drain. Cut in half and sauté with butter in a sauté pan until a nice coloration is obtained. To finish, deglaze with a spoon of cooking juice that has been previously strained through a fine chinois and reduced. 
  4. For the Glazed Carrot: Wash and clean the baby carrots, then pat dry. Arrange the baby carrots in a sous vide bag with the butter, salt, smoked salt, white pepper, fresh thyme, the carrot juice, and vacuum-seal. Cook in a water bath at 83°C for 45 minutes. Remove from the water bath and allow them to cool down in iced water, then refrigerate until needed. Before service, reheat the baby carrots in a water bath at 55°C. Remove the baby carrots from the bag and drain; pass the juice through a fine chinois and reserve. Melt some butter in a sauté pan, add the baby carrots together with the strained juice and sauté the carrots until the cooking juice is reduced to a syrup consistency; toss the carrots until nicely coated and shiny. 
  5. For the Potato Rings: Brush the stainless steel rings (65 x 40 mm) with Canola oil. Wrap the rings with a wax paper strip. Cut the potato using a spiral slicer with the smallest knife to make fine long strings/spaghetti. Mix the potato strings with the potato starch slurry. Wrap the potato strings around the metal rings until the entire surface is covered. Deep-fry the rings in oil at 150°C until crispy and light brown. Keep warm under a heating lamp. 
  6. Presentation: Present the two slices of beef (60 g each) as per picture with the braised endive and the potato ring. Garnish with cress, green peas and Brussels sprout leaves. Pour the sauce over the beef at the last minute and serve the carrots on the side. 

PRODUCTS

$ 68.24

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