Braised Australian Kobe Beef Short Ribs, Loaded Potato-style Grits, Glazed Carrots, and Herb Madeira Jus
For the Braised Australian Kobe Beef Short Ribs:
On a plancha, heat oil on high heat. Sear short ribs for 1½ minutes on each side. Season with salt and pepper. Add seared meat, thyme, and garlic to vacuum bag. Seal bag and cook sous vide at 137°F for 48 hours.
For the Loaded Potato Grits:
In a medium saucepot, render bacon until crispy and golden brown. Remove bacon and drain on paper towels. In the same pot, drain excess oil, add water and cream, and bring to a boil. Whisk in grits, turn heat to low, and cook 40 to 45 minutes, until grits are soft.
Stir in three-quarters of the bacon; whisk in American cheese and butter. Season with salt, pepper, and cayenne. Stir in green onions and sour cream. Adjust seasoning garnish with remaining bacon.
For the Herb Madeira Jus:
In a saucepot, heat vegetable oil on medium heat, and cook shallot for 2 minutes, add until it becomes translucent. Pour in Madeira and reduce for 5 minutes; add demi-glace. Cook 7 to 8 minutes more, add thyme, and slowly simmer until reduced to sauce consistency. Whisk in butter and strain through a sieve. Reserve warm.
For the Glazed Carrots:
Bring a pot of salted water to a boil. Blanch carrots for 2 minutes. Drain carrots and transfer to bowl; stir in butter.
To Assemble and Serve:
Plate 1 to 2 spoonfuls Loaded Potato-style Grits. Slice Braised Australian Kobe Beef Short Ribs and plate offset from the grits. Plate 4 Glazed Carrots and spoon a little Herb Madeira Jus over the meat and around the plate.