Beef Short Ribs - Sous Vide, Thomas Keller

Ingredients

1	portion boneless short rib, approximately 210 grams, and about 1 inch thick
	Kosher salt
	Canola oil
30	grams unsalted butter, cut into ½-inch cubes

Directions

1. Prepare a water bath with an immersion circulator set to 62ºC (144ºF).
2. Season both sides of the short rib with salt. Vacuum seal the short rib in a vacuum sealer bag and place it into the 62ºC (144ºF) water bath. Cover the water bath container with aluminum foil to retain heat and minimize evaporation.
3. Cook the short rib for 48 hours.
4. Remove the short rib from the plastic bag and use a kitchen towel or paper towel to pat it dry.
5. Sear ribs with torch
6. Serve with Red Wine Reduction, below

Red Wine Reduction

Ingredients

1½	cups full bodied red wine, preferably Cabernet
3	cloves garlic, minced
2	tablespoon unsalted butter
2	cups beef broth
	Salt and pepper to taste

Directions

1. Heat butter in a large sauce pan over medium-high heat.
2. Add the garlic and stir until softened and fragrant, about 1 minute.
3. Pour in the wine, bring to a boil and cook until it is reduced by half.
4. Add beef broth and cook over medium-high until reduced and thickened, about 15 to 20 minutes.
5. Once reduced, taste for seasoning and add salt if necessary.