…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew) Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 short ribs Sea salt Freshly ground black pepper 12 thyme sprigs 6 large garlic cloves, peeled and halved 1 cup (240 ml) dry red wine 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms DIRECTIONS Fill and preheat the SousVide Supreme to 156F/69C. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a … Read More
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