For one of my husband’s “milestone” birthday celebrations, we decided to have all of our friends and family over to celebrate him. We did all of the cooking ourselves and had just discovered the magic of sous vide. We made these Braised Short-Rib Bites that required the short ribs be sous vide for 72-hours! Yes, you read that correctly…3 entire days! And while the recipe can certainly be made more quickly, it was certainly one of the more decadent items on the menu that night.
Buttery puff pastries cut into small circles and baked until golden, then topped with creamy and whipped mashed potatoes and then topped with the 72-hour short-ribs. These braised short-rib bites are absolutely heavenly. Our guests raved about them and yours will too!
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Braised Short-Rib Bites
Course: AppetizersCuisine: AmericanDifficulty: Medium4
servings30
minutes2
hoursIngredients
- Short Ribs:
2 – 3 lbs 2 – 3 beef short ribs, flanked cut
vegetable or canola oil
salt and black pepper
2 2 carrots, peeled and roughly chopped
2 stalks 2 celery, roughly chopped
1 1 yellow onion, chopped
2 tbsp 2 tomato paste
3 tbsp 3 all-purpose flour
2/3 bottle 2/3 cabernet sauvignon
4 cloves 4 smashed garlic
1 stalk 1 rosemary
2 stems 2 oregano
2 stems 2 thyme
3 cups 3 low-sodium beef stock
- Mashed Potatoes:
2 2 russet potatoes
butter
milk
salt and black pepper, to taste
parmesan cheese, grated
- Puff Pastry:
4 4 puff pastry sheets, cut into circles
Directions
- Season short ribs generously with salt and pepper. In a dutch oven, heat a couple tablespoons of vegetable oil. When hot, sear all sides of each short rib and then remove to a plate.
- Add the carrot, celery, and onion to the pot and cook about 2 minutes, stirring. You want the onions to get a little bit translucent.
- Add the tomato paste and flour, stirring until the tomato paste turns a sort of burnished orange color.
- Add the short ribs and any juices back into the pot. Pour in the wine, bring the pot to a low boil, and let it reduce by about a half. This should take 20 minutes or so.
- Once this is done, pour in the stock, and add the herbs and garlic. Cover the pot with a tight fitting lid and put in the oven. Let braise for roughly 2 hours and 15 minutes.
- Remove the pot from the oven. Take the short ribs and put them on a plate. Strain the cooking liquid through a sieve into a large skillet. You want to have a lot of surface area on the bottom of the pan to induce quicker reduction.
- Bring the sauce to a simmer and let cook about 7 minutes. A little at a time, whisk in the butter and flour combination. This is called beurre maniaud and just thickens the sauce and adds flavor and shine. When you can dip a spoon in the sauce, wipe your finger down the back of the spoon and the line stays, you are ready to season.
- Add kosher salt to the sauce and taste until you are satisfied with the flavor.
- Shred the beef from the short ribs and then add back to the sauce. Keep warm.
- Puff Pastry Circles:
- Let the puff pastry sheets thaw and use a small circle cutter to make the rounds. Lay them on a sheet pan covered with parchment paper. Prick each circle with a fork and then cover them with more parchment and another sheet pan.
- Bake at 400°F for about 8 – 10 minutes until golden brown. You want to be sure to prick them and cover them with weight because puff pastries want to rise and get really delicate. Pricking them lets any air escape during baking.
- Peel and dice two russet potatoes and boil until tender. Put the potatoes in a food processor with salt, butter, milk and blend until super smooth. Place the potatoes in a pastry bag and pipe them onto the puff pastry circles.
- Place the short ribs on top and then sprinkle with shaved Parmagiano Regiano before serving.
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