For Young Grasshopper

Tim_Sutherland_52834

@Matthew_Snyder_68770 here are your after pictures of the Frenched Short rib.

Frenched, seared bagged with reduced red wine, beef stock, carrots, onions, celery, rosemary, thyme, tomato paste and garlic. 60°C/72hr. Sauce is bag liquid strained and reduced again. Puree of carrots with hint of ginger and peas.

pd3ski_278514

Looks great Tim! A little absurd but in a Flintstone kinda way... ;-)