Ingredients
4 x 320g beef short ribs bone on, fat on
Marinade
120g stock
60g Vino Cotto
50ml Verjuice
3g rosemary
4g freshly ground black pepper
2 tspn sea salt
Red Wine & Chervil Butter
250ml wine red wine
60ml port
1 golden shallot finely chopped
20ml veal stock
125g unsalted butter room temperature
to season sea salt
1 tbspn fresh chervil chopped
10ml Aged Red Wine Vinegar
Roasted Golden Shallots
600g whole shallots peeled
to season sea salt
Kale Puree
300g curly kale stems removed
40ml thickened cream
to season sea salt
to season freshly cracked black pepper
4 x 320g beef short ribs bone on, fat on
Marinade
120g stock
60g Vino Cotto
50ml Verjuice
3g rosemary
4g freshly ground black pepper
2 tspn sea salt
Red Wine & Chervil Butter
250ml wine red wine
60ml port
1 golden shallot finely chopped
20ml veal stock
125g unsalted butter room temperature
to season sea salt
1 tbspn fresh chervil chopped
10ml Aged Red Wine Vinegar
Roasted Golden Shallots
600g whole shallots peeled
to season sea salt
Kale Puree
300g curly kale stems removed
40ml thickened cream
to season sea salt
to season freshly cracked black pepper
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Methods
SOUTH AUSTRALIAN ANGUS BEEF SHORT RIB
1
Place all the marinade ingredients into a food processor and blend together well.
2
Place the beef short ribs into individual cryovac bags, divide the marinade into 4 and pour in the bags, then cryovac on high to remove all the air.
3
Allow these to marinate for a couple of hours or overnight is best.
4
Set a sous vide machine to 57.2 C in a large pot of water. Place the ribs into the water and allow to cook for 32hrs.
5
Remove from the bag, remove the meat from the bone. Reserving the juices from the bag.
6
Place the olive oil into a non-stick fry pan over a high heat and then caramelise the fat side of the rib, keeping warm until ready to serve.
7
Or if having to re-heat the ribs only do this on a low oven at 115C for approximately 30 minutes, but this will depend on the temperature of the ribs when they go into the oven.
8
Before serving, place the reserved juices from the meat into a saucepan and reduce to a jus over medium-high heat.
RED WINE AND CHERVIL BUTTER
9
Place the red wine, port, shallot and veal stock into a saucepan over high heat and reduce to 15ml. Strain off the shallots and set aside the reduction to cool.
10
Once the red wine reduction has cooled, place the butter into a electric mixing bowl and beat on a medium speed, slowly pouring in the red wine reduction and Red Wine Vinegar.
11
Once all this has been incorporated, season to taste then add the chervil and mix through well.
12
Remove the butter from the bowl and spoon onto a rectangle of cling film, then roll into a log and place into fridge to set.
ROASTED GOLDEN SHALLOTS
13
Pre-heat a fan forced oven to 200C.
14
Place the shallots onto a lined baking tray, drizzle with Extra Virgin Olive Oil and sprinkle the salt over the top.
15
Place the tray into the pre-heated oven and roast for twenty to twenty five minutes or until the shallots start to get some caramelisation, then cover with foil and continue to roast for another twenty minutes or until cooked through. This time will depend on your oven.
KALE PUREE
16
Place a large pot of salted water over high heat, and bring to the boil.
17
Place the kale into the boiling water and cook for 3 to 4 minutes or until just tender. Strain off and pat off any remaining moisture with a clean, dry tea towel.
18
Place into a food processor, or high speed blender, along with the Extra Virgin Olive Oil and cream and blend into a smooth puree. Adjust seasoning to taste.
SOUTH AUSTRALIAN ANGUS BEEF SHORT RIB
1
Place all the marinade ingredients into a food processor and blend together well.
2
Place the beef short ribs into individual cryovac bags, divide the marinade into 4 and pour in the bags, then cryovac on high to remove all the air.
3
Allow these to marinate for a couple of hours or overnight is best.
4
Set a sous vide machine to 57.2 C in a large pot of water. Place the ribs into the water and allow to cook for 32hrs.
5
Remove from the bag, remove the meat from the bone. Reserving the juices from the bag.
6
Place the olive oil into a non-stick fry pan over a high heat and then caramelise the fat side of the rib, keeping warm until ready to serve.
7
Or if having to re-heat the ribs only do this on a low oven at 115C for approximately 30 minutes, but this will depend on the temperature of the ribs when they go into the oven.
8
Before serving, place the reserved juices from the meat into a saucepan and reduce to a jus over medium-high heat.
RED WINE AND CHERVIL BUTTER
9
Place the red wine, port, shallot and veal stock into a saucepan over high heat and reduce to 15ml. Strain off the shallots and set aside the reduction to cool.
10
Once the red wine reduction has cooled, place the butter into a electric mixing bowl and beat on a medium speed, slowly pouring in the red wine reduction and Red Wine Vinegar.
11
Once all this has been incorporated, season to taste then add the chervil and mix through well.
12
Remove the butter from the bowl and spoon onto a rectangle of cling film, then roll into a log and place into fridge to set.
ROASTED GOLDEN SHALLOTS
13
Pre-heat a fan forced oven to 200C.
14
Place the shallots onto a lined baking tray, drizzle with Extra Virgin Olive Oil and sprinkle the salt over the top.
15
Place the tray into the pre-heated oven and roast for twenty to twenty five minutes or until the shallots start to get some caramelisation, then cover with foil and continue to roast for another twenty minutes or until cooked through. This time will depend on your oven.
KALE PUREE
16
Place a large pot of salted water over high heat, and bring to the boil.
17
Place the kale into the boiling water and cook for 3 to 4 minutes or until just tender. Strain off and pat off any remaining moisture with a clean, dry tea towel.
18
Place into a food processor, or high speed blender, along with the Extra Virgin Olive Oil and cream and blend into a smooth puree. Adjust seasoning to taste.
