Elevated Holiday Beef Short Ribs

Beef Short Ribs

1. Trim fat off the ribs
2. Season the ribs (Meat Church & HC Black)
3. Smoke at smoke setting 125-135 degrees for 3 hours
4. Sous vide at 180 degrees for 7 hours (or until tender)
5. Let rest in sous vide bag for 20-30 minutes
6. Torch meat until a little crispy

Goat Cheese Mashed Potatoes

1. Preheat the oven to 375 degrees F
2. Place the potatoes, garlic and 1 Tbsp salt in a large pot with enough water to cover the potatoes
3. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender
4. Drain the potatoes, add garlic, and process them together through a food mill fitted with the coarsest blade set on top of a bowl
5. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 tsp salt and 2 tsp pepper until smooth
6. Pour the mixture into a 9x12x2 oval baking dish, smoothing the top, then sprinkle the Parmesan on top and bake for 30-40 minutes until lightly browned

Truffle Demi-Glace

1. Mix together demi-glace and red wine in a stock pot
2. Cook over medium heat and reduce by half
3. Add salt and pepper to taste
4. Whip in 1 Tbsp of the truffle butter