Ronstep55 on

Veal Demi-Glace (Beef Short Ribs)

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Ready to roast the bones

Created in this Craftsy class

A Modern Take on the Mother Sauces taught by James Peterson

Master the mother sauces at the heart of French cuisine with whisk-by-whisk instruction from chef and cookbook author James Peterson.

Other projects made as part of this class:

Food & Cooking
My First Aioli
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Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Beef/Veal
Method Other, Saute, Bake
Ronstep55 on

Share a little about the ingredients and techniques used to create this dish/item. I made a small batch of veal demi-glace starting with 4 lbs of veal bones (from Don & Joes Butcher in Seattle's Pike Place Market). When the sauce was completely reduced (from 3,500 ml to 280 ml) I placed the demi in a silicone ice tray and cooled. This produced 16-20 g cubes which I froze for future use. The celebration meal included: Braised Beef Short-Rib, Baked Potato and Sauted Vegetable batons. The demi-glace was added to a Port reduction with Cremini mushrooms.. Served with an awesome Washington Sangiovese from Long Shadows Vineyards.

Ronstep55 on

What are you most proud of? The Short Ribs were cooked for 48 hrs at 135-f Sous Vide - They were so tender and moist.

Ronstep55 on

What advice would you give someone starting this project? Enjoy the ride. Also you can buy small packets of Demi-Glace in the store but this batch cost me about $14.00 and I got 8 times yield. So it is much cheaper and it is your love.

Ronstep55 on

Home-made demi-glace is always going to be better than anything you can buy in a store. I suggest making as large a batch as possible and reducing it to a syrup. When it cools it should have the consistency of hard rubber. It will keep for months in the refrigerator. There's no need to freeze it.

01/09/2015 Flag

I love using Sous Vide cooking and after a few experimental attempts with Short Ribs, I personally found 70c for 20 hours was the best. Tender which fell off the bone, but wasn't mushy. Cutting through the meat was easy, but necessary. I did try 30 hours, but I felt this although very tender and juicy was a tad mushy.

04/30/2015 Flag