Another holiday, another ridiculously beefy dinner. For Christmas, I made a Beef Wellington for my family and Trevin’s to (deliciously) celebrate with. And the next week, I was headed to the Cascade Mountains to celebrate New Years with a close group of friends and their children. After about four seconds of deliberation via email, we settled on beef short ribs for New Year’s Eve… and I volunteered (as tribute) to be the chef that night.
If you’ve read anything on this blog yet, you’ll have noticed that I’m a bit of a fan of Modernist Cuisine at Home. So, I decided to do their sous vide beef short rib recipe along with their pressure-cooker red wine sauce.
I followed their recipes (linked above, so I won’t reproduce them here) with the following exceptions:
- Lightly salt + pepper the ribs before packaging for cooking.
- I used beef marrow bones instead of beef knucklebones for cooking. They worked fine.
- When the sauce comes out of the pressure cooker, I used a fat separator. It’s way easier than spooning it off.
- After cooking, I seared the ribs in a very hot cast iron skillet and then torched them. Be very careful, because it’s really easy to light things on fire.
They turned out great, and everyone loved them. For the expense and time it took to prepare the red wine sauce/glaze, I was a little disappointed. I would have expected it to be “over the moon” flavorful, but found that it left me wanting more. The ribs themselves were drop-dead simple, and I definitely see myself making more of those since the texture was incredible.
Because, I am who I am, I also made a timelapse video of the preparation.
Parting Thoughts on Fancy Dinners
Check out this grocery bill:
- $90+ for 15 short ribs
- $55 for sauce ingredients
- 3 pounds of ground beef
- 3 pounds marrow bones
- A bottle of wine
- 4.5 pounds of veggies (carrots, leaks, garlic and onion)
My wife brought this up, and I’ve been thinking about it for several days now: we spent enough money to feed a family of 4 for more than a week. The (organic) ingredients for the sauce alone, could feed a family for several days.
How can I justify a meal like this when there are people in my town (and the world) starving and freezing in the cold? The answer is, I can’t. But I’m not perfect, so I do it anyways… and try to make up for it other ways.
What are your thoughts?