Red Wine Sauce

I made this red wine sauce to go with my Sous Vide Braised Short Ribs.  It's holy crap good!

INGREDIENTS
1 package of lean ground beef (1 pound 1.5 pounds)
1/4 Cup Vegetable Oil
3 Onions Sliced
4 Carrots Diced
3 Leeks (White Parts Chopped)
1/3 cup of minced Garlic
6 Tablespoons of Tomato Sauce
1 Bottle of Red Wine
2 Big Beef Soup Bones
4 Cups of Water
1 Tsp Dried Parsley
1 Teaspoon of Dried Thyme
3 Bay Leaves
12 Black Peppercorns
Balsamic Vinegar (dash to taste)
Soy Sauce (dash to taste)

INSTRUCTIONS

1. Brown the ground beef in the vegetable oil at the bottom of a Pressure Cooker.
2. Drain the meat, but leave the oil.
3. Add the onions, carrots, leeks, and garlic and cooked for 15-20 minutes, stirring often.
4. Then add the tomato sauce cook 10 more minutes
5. Add the wine, cook 10 more minutes
6. Stir in the reserved beef, soup bones, herbs and pepper.
7. Pressure-cook at gauge 1 bar for 2 hours
8. Let the cooker cool, or run cool water on it to depressurize it.
9. Pour broth through a strainer and discard the solids
10. Cook the broth in a pan on the stove over high heat, for about 1 hour, until the sauce is reduced to a nice syrup.
11. Throw in a dash of Basalmic Vinegar and a dash of Soy Sauce to taste.
12. Spoon over whatever meat you cooked tonight!

Keeps a week in the refrigerator or for 6 months if frozen.

Sous Vide Braised Ribs

I was promised that cooking these braised ribs for three full days, 72 hours, was the way to create the most succulent dish possible.  And... it was. Here is the recipe.  I have no pictures as the time of this writing, but plan on doing the dish again some day and will add it then.

INGREDIENTS
8 Beef short ribs, bone in

INSTRUCTIONS

1. Preheat your sous vide water bath to 62 degrees C / 144 degress F.
2. Vacuum seal the ribs, put them in the water.  If you are cooking for Sunday night, they go in Thursday night.
3. When they are done, take them out, and slice the meat from the bone.

It's that easy.  I used a red wine sauce to go with it, and I put them on top of fluffy mashed potatoes.