72 hour short ribs

I decided to try my hand at the 72 hour short rib sous vide cook. I cooked mine at 143 degrees and they came out spectacular. I served them up with some Pomme Puree. I will admit I now see why you want to use a sieve. I tried using my potato ricer but they ended up very runny and "course". After a few minutes with my stick blender I ended up with a much smoother product and it thickened some but still a little loose. All in all though it turned out great and is definitely going in "the book".

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Comments

Jack_Mayer_85396

Very nice. SV 72 hour shorts ribs is the dish that got me into sous vide cooking many years ago ... Thanks Chef Chris Ward!

tshewman

You can pass the potatoes through the ricer then the sieve. It's one extra step that's worth it.

blake.slack

Yeah I am going to pick up a sieve next time I'm near GFS or a restaurant supply store. They were indeed delicious though so I will be making them for thanksgiving.

blake.slack

It is probably the best thing I have made with my Sous Vide yet. The flavor was outstanding and the texture was crazy good. The friend I made the meal for told me her co-workers are now giving their husbands grief about not making this for them.

tshewman

FWIW, in the interim (or in a pinch) you can use the larger sieves (1/2 moon) from the local grocery store. Inexpensive and do a decent job. Was asked to do a dinner about 18 months ago while traveling and has access to a ricer but no sieve so went to the grocer in canada and used one. Pushed 6lbs of potatoes through it so took some elbow grease but worth consideration in a pinch.