Sous-vide short rib – Sarabande glace & celeriac purée
Preparation
Why this wine?
Good to know
Tips & insights
- Season the short rib generously and cook it sous-vide in the bag with thyme at a low temperature for a long time until tender.
- After the sous-vide bath, pat the meat dry and sear it briefly and hard in a hot pan or on the grill.
- For the glace, reduce the Sarabande with the beef stock hard until it is syrupy and glossy and binds the roasting flavours.
- Use the same wine you drink; the reduced glace then returns deepened in the pairing.
- Blend the celeriac purée finely with cream and butter and pass it through a sieve so it turns especially silky.
Frequently Asked Questions
Which wine pairs with sous-vide short rib?
The Sarabande. It is already in the dish as a glace and closes the circle on the palate: dense structure, quiet depth and length carry the yielding braised meat. For a livelier counterpoint, choose the Gigue with its brighter fruit and freshness.
What temperature and time do short ribs need sous-vide?
For tender, sliceable meat, cook the ribs at about 68 degrees for around 24 hours; if you prefer them softer and more yielding, choose 75 degrees. More important than the minute is the long, even heat that patiently turns connective tissue into gelatine.
Can I prepare the short ribs ahead?
Yes. Cook them sous-vide until done, chill the bag in ice water and keep it refrigerated. Before serving, simply reheat the meat and sear it briefly and hard. This lets you do the long cooking comfortably a day in advance.
What side goes with the celeriac purée?
The silky celeriac purée is the quiet base of the plate; glazed carrots, braised shallots or a little winter vegetable go well with it. Keep the sides restrained so the dark glace and the tender short rib set the tone and are not overshadowed.
