Enjoy these tender braised ribs, elegantly paired with creamy leeks and a savory mirepoix, perfectly complemented by a glass of Jordan Cabernet Sauvignon.

Instructions

Serves 6

Prep time: 2 hours (plus 24 hours to cook ribs)

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Short Ribs

Use boneless beef short ribs that are about 1 inch (2.5 cm) thick. (You can also use a bone-in short ribs, if you prefer an English style cut with a thick piece of meat sitting on top of a bone. You will need to trim the excess fat from these.)

Season with kosher salt and black pepper. Brown short ribs in grapeseed oil on medium high heat on all sides. Cool to room temperature.

Fold back top of sous vide bags about 1 inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert up to 3 boneless ribs per bag, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer.

Cook short ribs sous vide at 154 F for 24 hours. When temperature of water bath reaches 154 F, submerge vacuum sealed bags with boneless ribs into water. Cover with lid or aluminum foil (to reduce water evaporation) and cook for 24 hours. Cool in an ice bath. This can be done up to two days in advance.

Mushroom Stock

Reduce cabernet sauvignon by half. Add the rest of the ingredients and reduce on medium heat for 10 minutes. Strain and refrigerate.

This can be made up to 5 days earlier.

Leek Fondue

Cut the white part of the leeks lengthwise and rinse thoroughly. Pat dry before cutting into thin slices and place them in a skillet. Warm up with the butter, stirring regularly to soften the leeks. Keep the temperature down so the leeks do not turn golden. This should take around 30 minutes. Blend mixture until smooth, add cream and season to taste.

Pickled Mirepoix

Cook the vegetables in the extra virgin olive oil until tender, then place in a bowl. Warm the vinegar with the salt and pour over the vegetables. Allow to cool.

This can be made up to a week in advance.

Plating Suggestion

Remove short ribs from the bag and pat dry. Place ribs in the mushroom stock and heat on low until warm (5-10 minutes).

Spoon leek fondue in the center of the plate and place short rib on top. Spoon two tablespoons of the mushroom stock on top of the rib.  Place one tablespoon of mirepoix on top of the rib.

Garnish with celery leaves and shaved truffles.