January/February 2010
Serves seven
Short Ribs
- 4 pieces short ribs, boned
- Salt and pepper
- Fresh thyme
- Carmelized mirepoix (onions, carrots, celery)
Insert seasoned and chilled short ribs and mirepoix in a Cryovac bag. Seal the bag at a high setting. Set a water bath at 142 degrees. Place Cryovaced ribs into the water bath; leave for 48 hours. Remove from bag. Set broiler on high and place ribs under broiler. Glaze with sauce (left in bag) until ribs have been nicely coated. Reserve extra sauce.
Cauliflower Purée
- 1/2 cauliflower head, cut into small pieces
- 2 cups 40 percent cream
- 2 cups vegetable stock
- Salt and pepper
- 2 shallot bulbs
- 2 garlic cloves
Place all ingredients into medium saucepan. Slowly cook until tender. Purée and adjust seasoning. Reserve warm.
Carrots
- 3 carrots, cut to desired shape
- 2 teaspoons sugar
- 1 teaspoon butter
- 1/4 cup water
- Pinch of mint, minced
Place all ingredients into a pot. Cover with parchment paper and slowly cook until tender. Reserve warm. Add mint before serving.
Broccolini
- 14 pieces broccolini, stems peeled
- Butter
- Salt and pepper
In two batches, blanch broccolini in boiling, salted water. Be sure not to lose the boil. Keep warm and finish with butter, salt, and pepper.
Braised Onions
- 14 pearl onions, peeled
- 1 cup veal stock
- Small sachet of thyme, peppercorns, and bay leaf
- 1/4 cup Madeira
Carmelize onions and deglaze with Madeira. Add sachet and stock. Bring to a slow simmer and cover. Turn oven to 275; cook for 25 minutes or until tender.
Roasted Potatoes
- 3 Yukon gold potatoes, cut to desired shape
- Clarified butter
Preheat oven to 425. In a hot sauté pan, toss potatoes in clarified butter. Add salt and pepper. Place pan in oven for 20 to 25 minutes, or until tender.
Sirloin
Ask your butcher to split a sirloin roast in half, length-wise. Season with cracked black pepper, salt, thyme, and olive oil. Roast at 350 for 30 minutes or until internal temperature reaches 125. Let rest for an additional 30 minutes. Slice.
Sauce
Bring reserved sous-vide short-rib sauce to simmer. Finish with 1 tablespoon minced shallot, 1 teaspoon minced garlic, and a pinch of fresh thyme. Simmer, strain, and serve.
To plate: Place a small spoonful of cauliflower purée on the plate. Top with short rib. Put vegetables on plate. Add a slice of sirloin. Finish with sauce.
