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1
Season the raw short rib with salt and pepper.
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2
Place your boneless cut of short rib into a sous-vide pouch with a tablespoon of butter.
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3
Vacuum seal the bag and cook in a water bath at 59.5 C (139.1 F) for 72 hours **Time and temperature is referenced from Thomas Keller?s Under Pressure sous-vide book**
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4
After 72 Hours?
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5
Heat some butter in a saute pot over medium heat.
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6
Chop the shallots finely, add to pan and sweat until translucent.
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7
Add the port wine and reduce by half.
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8
Add beef stock, bring to boil, and reduce heat to simmer.
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9
Simmer and reduce by half or until sauce consistency, coats the back of a spoon.
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10
Add butter, salt, pepper, to taste.
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11
Preheat oven to 375F.
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12
Peel potatoes, grate with box grater, place grated potato in a clean dish towel, squeeze out water.
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13
Place grated potato in large bowl, add cornstarch, butter, parsley, and season with salt and pepper, blend well.
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14
Form into medium size patties (about 1/3 cup), place on sheet tray and gently press down to flatten.
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15
Heat some oil in a saute pan over medium high heat.
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16
Saute rosti until golden brown, about 2-3 minutes on each side.
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17
Put in the oven 15 minutes.
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18
Set aside on a baking sheet and hold warm.
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19
Open the pouch of short rib and place into a baking dish.
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20
Cover the dish with foil and cook at 375F until heated through, about 30 minutes.
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21
Heat saute pan with oil over medium high heat, add 1 T of butter to melt, Thyme and garlic, place meat in pan, sear on both sides.
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22
Transfer meat to a cutting board, allow it to rest a moment, and then cut slices against the grain.
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23
Place slices on a serving dish and serve with the rosti and port wine sauce
