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Short Ribs

HENRY_WICKER_128634

72 hour sous vide short ribs, finishing sear on a 500° block of Himalayan pink salt, with a side of asparagus bokeh

Plated with a port wine reduction;

Yes, taste & texture very much like a good 'prime rib'

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Comments

HENRY_WICKER_128634

135°F and I think I would do it again at that same temp.

Arnold_Tuchinsky_43269

What temp Henry?

James_76415

Nice. It has a beautiful color.

HENRY_WICKER_128634

Shallots, carrots, tomato paste, veal/duck demiglace (store bought) & port reduced by 1/2. Then strained and swirled in cold butter off heat. I actually like the sweetness although not conventional for beef.

James_76415

What's in your port reduction?

Karen_Taylor_Quinn_36329

yuuummmmmm

Jack_Mayer_85396

That is just gorgeous Henry! SV Short Rib was the gateway dish for me some years ago ...