Red Wine Demi Glaze Reduced Short Ribs over Rosemary Truffle Mashed Potatoes & Balsamic Roasted Carrots

INGREDIENTS

  • Red Wine Demi Glaze Reduced Short Ribs
    • Onion, about 1 large
    • Celery, about 3 stalks
    • Carrots, about 1 large
    • Garlic, 2 cloves
    • Beef, short ribs, plate, cut into four portions
    • Salt, as needed
    • Black pepper, coarsely ground, as needed
    • Cooking oil, as needed
    • Tomato paste, 1.6 oz
    • Red wine, 8.8 oz
    • Demi-Glaze, homemade or store bought, 1.6 oz
    • Chili flakes, pinch
  • Rosemary Truffle Mashed Potatoes
    • 2 pounds Russet potatoes
    • 5 cloves garlic
    • 2 tbs of truffle oil
    • 8 ounces unsalted butter
    • 1 cup whole milk
    • 3 sprigs rosemary, plus more for serving
    • Kosher salt and white pepper
  • Balsamic Roasted Carrots
    • 1 lb baby carrots (any carrots work, but we recommend market fresh)
    • 1 TBSP of Rosemary (dried)
    • 1 tsp kosher salt
    • 2 TBSP balsamic vinegar
    • 2 TBSP brown sugar
    • 2 TBSP olive oil

HOW TO MAKE THIS RECIPE

  • Red Wine Demi Glaze Reduced Short Ribs
    1. Set sous for 130F
    2. Finely dice the onion and celery. Peel and grate carrots and garlic.
    3.  Season the short ribs on both sides with salt and pepper. 
    4. Add oil to a pan over medium-high heat. Let it get really, really hot. Then add the meat and sear until golden brown, about two minutes per side.
    5. Sweat the veggies over medium-high heat. 
    6. Once the onions are translucent, add tomato paste. Then add the wine, demi-glace, and chili flakes, and reduce to a thick glaze.
    7. Once the meat and glaze have cooled, add them to your bag. Don’t let it get too crowded in there—use more than one bag if necessary.
    8. Cook the short ribs for 48 hours.
  • Rosemary Truffle Mashed Potatoes
    1. Roast garlic in small sauce pan with butter, truffle oil on low heat. Once garlic starts to cook and turns gold add rosemary
    2. Remove garlic cloves and rosemary. Mash and mince garlic to add back into the pot
    3. Add milk and bring to a simmer
    4. Drain potatoes and add back to pot mash
    5. Pour liquids into mashed potatoes
    6. Add chopped rosemary and adjust to taste with salt & pepper
  • Balsamic Roasted Carrots
    1. Clean carrots and lay in single layer on shallow baking sheet.
    2. Mix remaining ingredients together in a small mixing bowl.
    3. Pour mixture over carrots and place in 350 degree oven for 30-45 minutes or until carrots are tender.
    4. Remove from oven and serve.

 

 

 

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