Hurricane Sandy and 48 Hour Sous Vide Short Ribs

Who needs bread and milk? 

With the threat of hurricane Sandy looming large I opted to get the short ribs into the sous vide machine on Saturday night. Patience, patience, patience. Much like waiting for a hurricane moving at 14 mph. 

Now with the rain pelting the windows and work closing early I had plenty of time to sear the meat, roast some sweet potatoes and blanch some green beans. 

Sous vide is the only way to do short ribs in a hurricane. Or the only way to do short ribs period. 143 degrees for medium doneness. 48 hours to melt the collagen. A quick sear with the torch to crisp the skin. Simmer the juices left over from the ribs. 30 minute meals? I doubt it. And once you've tasted this combination you would too: 

I used a very much modified stock/sauce recipe from David Chang of Momofuku to cook the ribs. Water, soy sauce (gluten free), applesauce, sesame oil, Sriracha , smoked paprika, onion, garlic, radish. Simmer. Cool. Immerse ribs. Cook for 48 hours.

The sweet potatoes were coated with olive oil, smoked paprika, garlic powder, onion powder, and dry mustard. Roast for 30 minutes or so at 400.

The green beans were blanched and then tossed in a butter and garlic sauce with some left over liquid from the short ribs.