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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
Jack_Mayer_85396
That is just gorgeous Henry! SV Short Rib was the gateway dish for me some years ago ...
Karen_Taylor_Quinn_36329
yuuummmmmm
James_76415
What's in your port reduction?
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
Nice. It has a beautiful color.
Arnold_Tuchinsky_43269
What temp Henry?
HENRY_WICKER_128634
135°F and I think I would do it again at that same temp.
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