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Mill Street Organic Cobblestone Stout and Ginger Sous Vide Beef Chuck Short Rib with Maple Glazed Autumn Root Vegetables

Course Main Course
Prep Time 30 minutes
Cook Time 1 day 1 hour
Servings 6 servings
Author Student Chefs Olga Geyber and Verónica Quintero from Centennial College

Ingredients

Sous Vide Ribs:

  • 3 1/2 lb (1.75 kg) chuck short ribs
  • 3 tbsp (30 ml) Canola oil
  • 2 carrots peeled and medium diced
  • 2 celery stalks medium dice
  • 1 small ginger medium dice
  • 1 onion medium dice
  • 4 garlic cloves cracked
  • 2 cups (500 ml) of beef stock
  • 2 cups (500 ml) of local stout beer
  • 1 tbsp (15 ml) fresh rosemary, chopped
  • 1 tbsp (15 ml) fresh thyme, chopped
  • Salt and fresh ground black pepper to taste

Stout Reduction:

  • 2 cups (500 ml) sous vide braising liquid
  • 2 shallots minced
  • 1 1/2 cups (375 ml) beef stock
  • 1 tsp (5 ml) black peppercorn
  • 1 Bay leaf

Maple Candied Root Vegetables:

  • 1 lb (500 g) acorn squash cut into wedges
  • 1 lb (500 g) baby beets peeled and cut into 1-inch dice
  • 1 lb (500 g) rainbow carrots peeled and cut into 1-inch dice
  • 1 lb (500 g) turnips peeled and cut into 1-inch dice
  • 3 (30 ml) tbsp Canola oil
  • 1/3 cup (85 ml) pure maple syrup
  • 1/4 cup (60 ml) light brown sugar
  • Salt and fresh ground pepper to taste

Instructions

Sous Vide Ribs:

  • Set Sous Vide Cooker to 131°F / 55°C
  • Trim and portion individual Chuck ribs.
  • In vacuum bag seal individual ribs together with stout, canola oil, ¼ cup of stock, ginger, mirepoix, herbs, bay leaf and peppercorns.
  • Sous-vide for 24 hours. Remove and cool immediately if not preparing dish immediately.
  • Remove rib from bag reserving any liquid.
  • Season ribs and sear in a hot cast iron pan on 3 sides until caramelized (until the internal temperature of the ribs reach 131°F/55°C). Save pan for deglazing fond. Rest and complete sauce.

Maple Candied Root Vegetables:

  • Preheat the oven to 400°F/200°C. Place the diced vegetables in a mixing bowl and add oil, salt, pepper, maple syrup, and the brown sugar. Mix well and place on a baking sheet with parchment paper.
  • Roast until-p lightly browned and tender, about 40 minutes.

Stout Reduction:

  • Add canola oil to the pan used to sear the ribs, add the shallots sauté until soft.
  • Strain the sous vide liquid and use to deglaze the pan, add the beef stock, bay leaf, and peppercorns. Reduce by 1/4. Strain the solids out of the mixture, return to pot and continue to reduce until 3/4 of the liquid is gone. Check consistency.
  • Taste and adjust seasoning.

Plating:

  • Place the glazed squash wedges in the center of the plate, gently place the ribs on top of the squash. Arrange the maple glazed carrots, beets, and turnips on the other side of the plate. Top the ribs with the reduction and garnish. Serve immediately.

Notes

Chef's Notes:
A variety of root vegetables, such as rutabaga, or celery root can be used for roasting.
Substitute stout beer with lager type beer for a lighter citrusy flavor.