reduction

Sous Vide Short Ribs with Red Wine Reduction

beef short ribs, bone-in (roughly 8 ounces each)

full bodied red wine, preferably Cabernet

garlic,

unsalted butter

beef broth

Salt and pepper

Set sous vide machine to 62C/144F.

Place short ribs in freezer bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 48 hours.

Preparation

Remove bag from bath. Take short ribs out of the bag, pat dry and season with salt and pepper to taste.

Heat butter in a large sauce pan over medium-high heat. Add the garlic and stir until softened and fragrant, about 1 minute. Pour in the wine, bring to a boil and cook until it is reduced by half. Add beef broth and cook over medium-high until reduced and thickened, about 15 to 20 minutes. Once reduced, taste for seasoning and add salt if necessary.

Heat a large skillet on high and add oil. Sear for 90 seconds on each side, using a pastry brush to glaze the red wine reduction onto the short ribs as it sears. Remove from pan and place on plate to rest. Cut the short ribs into desired size, top with remaining sauce and serve with your favorite sides. Enjoy!

Finishing

Source: Sally Schneider’s A New Way to Cook

Notes: I cannot give you a foolproof way of cooking your duck breasts. I’ve described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. There are so many factors and truthfully, we ruined several duck breasts before we figured out just how to get it right. The rub and the sauce recipes below, however, are simple and foolproof.

Pan-Seared Wild Duck Breast with Port Wine Reduction

thyme leaves

orange zest (I use the zest of one whole orange)

sugar

pepper

salt

duck breasts*

Port wine sauce (recipe below)

Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.

Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.

Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.

While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)

We absolutely loved this bruschetta recipe. It's a creative twist with the flavors of a Caprese salad. The classic flavors of the tomato, fresh mozzarella and basil are so refreshing. It reminds us of a summer garden. The toasted baguette makes this bite-size appetizer easy to eat. Where this gets special is the balsamic...

Bruschetta Caprese With Balsamic Vinegar Reduction

cherry tomatoes, cut in half

fresh basil, chopped

mozzarella cheese,

extra virgin olive oil

c regular balsamic vinegar

Tbsp sugar

This Red Wine Reduction with Roasted Shallots and Bacon will make a gourmet meal out of any steak or roast. Perfect for holiday entertaining.

Red Wine Reduction with Roasted Shallots and Bacon

olive oil

salt and pepper

Woodbridge by Robert Mondavi Cabernet Sauvignon

port wine

tomato paste

bacon,

butter

Tbsp. all-purpose flour

Preheat oven to 375. In a 9" pie...

Preheat oven to 375. In a 9" pie pan or alternative dish, toss the shallots with the olive oil. Season with salt and pepper and roast until deep brown and very tender. Stir occasionally, cook for about 30 minutes. Let cool and dice.

In a large saucepan combine wine, port and...

In a large saucepan combine wine, port and beef broth. Bring to a boil on high heat and then reduce to a simmer. Cook uncovered until the volume has reduced by half about 30 min. Whisk in tomato paste. Set aside.

Mix the 1 1/2 Tbsp. butter and flour...

Mix the 1 1/2 Tbsp. butter and flour in a small bowl to form a paste. Whisk into broth slowly using as much as you need for the right consistency. Whisk in remaining butter and stir in shallots and bacon. Season with salt and pepper. Serve immediately or cover and refrigerate.

Top 4 reduction recipes from across the web

The most viewed reduction recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sous Vide Short Ribs with Red Wine ...

Pan-Seared Wild Duck Breast with Po...

Bruschetta Caprese With Balsamic Vi...

Red Wine Reduction with Roasted Sha...