Sous Vide Short Ribs with Cauliflower Puree - Family Album Red Blend
There is a new toy in the kitchen. John got a sous vide for Christmas and he has been exploring some great recipes to enjoy with our Aver Family Vineyards’ wines. This short rib/cauliflower puree dish goes well with our 2015 Family Album Red Blend (56% Cabernet Sauvignon and 44% Petite Sirah). The two recipes have been modified so that they are ready to serve at the same time.
2 lbs beef short ribs
1 yellow onion, finely chopped
2 tablespoons vegetable oil
1 cup of 2015 Family Album Red Blend Wine
2 sprigs fresh thyme
2 tablespoons tomato paste
3 garlic cloves, minced
Salt and pepper
Fill a water bath and set the sous vide circulator to 180oF. Season the ribs with salt and pepper. Sear the ribs in a Dutch oven, turning until the ribs are browned on all sides. Combine the ribs and the rest of the ingredients in a one gallon zip lock bag removing all air from bag. Place bag in water bath for 24 hours. Remove the ribs from bag. Put the liquid in a pan and reduce it by a third. Place the ribs in the sauce and turn to coat.
1 large head white cauliflower, cut into 1 florets
3 tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon pepper
5 ounces Boursin Garlic and Fine Herbs cheese
Prepare the cauliflower to add to the water bath 2 hours and 15 minutes before the ribs are finished cooking.
Add florets, butter, salt and pepper to a one gallon plastic zip lock bag. Place the sealed bag in water bath and cook for two hours and fifteen minutes. You may need to weight down the bag to keep it immersed. Open bag and put cooked cauliflower into food processor. Add boursin cheese and process until smooth. Add more salt and pepper if necessary.
Plate the cauliflower and serve the short ribs on top of the purée, ladling some of the sauce on top.
Short rib recipe adapted from My Joule Sous Vide Cookbook by Jessica Michel.
Cauliflower purèe recipe adapted from The Effortless Sous Vide Cookbook by Carey Copeling.