Chef Jason Wilson

Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 6

INGREDIENTS

For the beef short ribs

• 6 (7-ounce/200 g) beef short ribs
• 2 tablespoons (30 ml) kosher salt
• 1 teaspoon (5 ml) ground black pepper
• 1 recipe Parsley Salad (recipe follows) for garnish

For the parsley salad

• 24 parsley leaves
• 2 tablespoons (30 ml) freshly grated horseradish
• 1 teaspoon (5 ml) white truffle oil
• 1 teaspoon (5 ml) fresh lemon juice
• 1 teaspoon (5 ml) kosher salt

INSTRUCTIONS

For the beef short ribs

1. Fill and preheat the SousVide Supreme to 156F/69C.
2. Trim the short ribs of silver skin and excess fat and cut them evenly into thick blocks.
3. Season short ribs evenly with salt and pepper and put them into cooking pouches and freeze for 40 minutes, then vacuum seal the ribs.
4. Submerge in the water oven and cook for 48 hours.
5. If desired, brush with a little barbecue sauce or hoisin glaze and sear the ribs for a minute or two in a hot skillet to caramelize the surface.

For the parsley salad

1. Mix all ingredients together in a small bowl as a garnish for the short ribs.

Gourmet Cooking Made Countertop Easy!
Elite chefs have known for decades that sous vide cooking offers the most reliable method for producing perfectly cooked foods with ease, but the cost was prohibitive.  The SousVide Supreme has made the process available and affordable for both the gourmet home cook and the restaurant chef.

Take a look, as Chef Jason Wilson owner and executive chef of the acclaimed restaurant, Crush, in Seattle, Washington describes the difference having the SousVide Supreme has made in his restaurant.

Featured Sous Vide Recipe
For a gourmet twist on sous vide vegetables, Chef Jason Wilson treats us all to a recipe from his fantastic menu at Crush: Sous Vide Garden Vegetable Salad – See Recipe Here