Sous vide braised short ribs, roasted salsify, tortellini
For the short ribs:
Preheat sous vide circulator to 56C, vacuum pack each rib with 2 ice cubes, sous vide cook for 72hrs; take out vacuum bag, dry with paper towel, season with salt and pepper heat pan high, melt butter, add thyme, sear the ribs quickly while basting with the butter, the ribs are ready after all sides are gold brown.
Cut salsify into 2inch pieces, dry with paper towel; heat oil olive on medium heat, add chopped shallot,cook for 2 to 3 mins; add salsify, fry for 4 to 5min, season with salt, a few drops of white wine vinegar.
Puree of red wine braised onion:
Sautee 1 finely diced onion with olive oil on medium low heat until translucent, add 2 cup red wine, reduce by half, add 2 table spoon of sugar, 1 tea spoon salt, 1 table spoon red wine vinegar, thicken with starch, cook 2 to 3 mins; puree until smooth
Boil Tortellini per package instruction.
To plate: spoon the puree, arrange ribs, salsify, and Tortellini, garnish with Thyme and shaved Parmesan cheese.