Meal Kit
Sous Vide Short Ribs
With Garlic Mashed Potatoes and Roasted Baby Carrots
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk
Chef
Justin Paruszkiewicz
Sous vide is a French term meaning ‘under vacuum’. This method of cooking is done by sealing food in airtight plastic bags then placing in a warm water bath for a long period of time (relative to normal cooking times). At a precisely regulated temperature, much lower than normally used for cooking, this process can take up to 72 hours depending on the item being prepared! A poached egg can take up to an hour. The intention is to cook the item evenly throughout, which results in perfectly prepared meat. To complement these melt-in-your-mouth, pre-cooked short ribs, we also included rich, garlic-mashed potatoes and roasted baby carrots.
In Your Box (serves 2)
- 3 Russet Potatoes
- 6 oz. Baby Carrots
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⅓ oz. Butter
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0 fl. oz. Heavy Whipping Cream
- 0 Garlic Cloves
- 1 Sous Vide Pork Roast
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Mqgb6mPn
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Calories250
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Carbohydrates50g
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Net Carbs46g
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Fat3g
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Protein6g
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Sodium40mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Chop the garlic cloves. Peel the potatoes and cut into one inch pieces.
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2 Cook the Potatoes
Place the potatoes in a pot and fill with cold water so that the potatoes are completely submerged. Place on medium heat and bring to a boil. Boil potatoes for 8-10 minutes or until potatoes are fork tender. Strain potatoes well and add back into the cooking pot. Whisk in butter, heavy cream, chopped garlic, and salt and pepper to taste. Cover and reserve.
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3 Finish the Short Ribs
Preheat oven to 375 degrees. Place short ribs and sauce from the sous vide package in a large sauté pan. Add 1 cup of water to the pan and bring to a simmer. Cover and cook on each side for 4-5 minutes or until short ribs are warm throughout. The short ribs are pre-cooked, so you do not want to overcook.
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4 Cook the Baby Carrots
In a large mixing bowl, mix baby carrots, 1 tsp. oil, and salt and pepper to taste. Place on a baking sheet and roast for 8-10 minutes or until the carrots start to caramelize and are fork tender.
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5 Plate the Dish
Place potatoes in the center of the plate. Place the short rib on an angle against the potatoes. Lay the baby carrots against the short rib.
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