Ribs in wine sauce – Sous Vide recipes.
Ingredients
Serves: –+
- Beef ribs 12 pcs
- Thyme 12 branches
- Garlic 6 cloves
- Dry red wine 240 ml
- Sea salt and black pepper
Method
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Season the ribs with salt and pepper, place in one layer in vacuum bags, add thyme sprigs and garlic cloves, then vacuum the bag.
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Set the sous vide thermostat to 69 ° C. Place the bag of ribs in a preheated bath for 48 hours.
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Remove the ribs from the bag, put them in a saucepan, pour the juice (that's left from the cooking) and a glass of wine, then simmer over medium heat until the half of liquid evaporates. You may also fry the ribs for a minute in a hot skillet until the surface is caramelized.
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Serve the ribs with mashed potatoes, fried mushrooms and arugula.
