Braised Sous Vide Short Ribs with Red Wine Jus

For the Short Rib:

Trim off excess fat, and season the short rib generously with salt and pepper. Seal short rib in a sous vide bag with rice bran oil, and cook in water bath at 140°F/60°C for 48 hours. Remove from the water and place directly into an ice bath to chill.

Before serving, remove the sous vide short rib from the bag and place directly onto a char-grill to warm through. Rotate to achieve an even caramelization over the entire short rib.

For the Red Wine Jus:

Make a brown chicken stock by roasting 3¾ pounds of chicken wings in a hot oven until golden brown. Reserve 1 pound for later. Place roasted wings and chicken stock in a large stock pot, then bring to a boil. Once the stock is boiling, turn the temperature down to a simmer and continue to cook for 2 hours—skimming occasionally to remove any scum or protein that collects on the surface. Strain through a colander, then again through a fine chinoise, when finished cooking. Reserve.

Place the sliced mushrooms and shallots in a large pot with a small amount of extra virgin olive oil. Cook until completely caramelized and evenly browned, then strain off the excess oil. Place the caramelized mushrooms and shallots into another stock pot, then cover with the Brown Chicken Stock. Reduce by half over medium heat.

In a separate pot, bring red wine to a boil, then reduce by half over medium heat. Once reduced, pour the red wine into the pot with the brown stock, and place on a low simmer for about 20 minutes. Add the reserved chicken to the stock and continue to simmer for another 20 minutes. Once the jus can coat the back of a spoon without being syrupy in consistency, strain through a colander, then through a fine chinoise. In another pot, reduce Cabernet Sauvignon vinegar by half over medium heat.

Season with salt and ground black pepper. Stir in Cabernet Sauvignon vinegar.

To serve:
Glaze the sous vide short rib with Red Wine Jus and serve with a side of your choosing.