72-Hour Short Ribs with Apples Sous Vide, Matchstick Potatoes, and Salad
Chef Michel Richard of Michel Richard Citronelle - Washington DC
Adapted by StarChefs.com
December 2007
Yield:4 Servings

Step 1: Season the short ribs with salt, seal in a bag with a Cryovac machine. Place in a Winston CVap at 58°C for 72 hours.
Step 2: Prepare the apples with butter and sugar, seal in a bag with a Cryovac machine. Place in a Winston CVap at 82°C for 3 hours.
Step 3: Prepare match stick potatoes by frying in oil. Drain and serve hot.

CVap® Advantage

  • Precise temperature control
  • Maximum collagen breakdown


Michel Richard Short RibsShort Ribs:
12 ounces boneless short rib, cleaned Salt and pepper Grapeseed oil

Apple Sous Vide:

4 Fuji apples Lemon juice 4 tablespoons butter 4 tablespoons brown sugar

Matchstick Potatoes:
2 large Idaho (Russet) potatoes, peeled and julienned 2 quarts canola oil Salt

Salad with Vinaigrette:
Frisee, mizuna, or other greens 1 teaspoon vinegar 2 tablespoons olive oil Pinch of sugar Salt and pepper


For the Short Ribs:
Season short rib with salt and pepper and sauté in grapeseed oil until well-caramelized.  Cool down in the freezer until the outside is less than 40°F. Seal in a bag with a Cryovac® machine. Place in a Winston CVap® at 58°C for 72 hours.

For the Apple Sous Vide:

Peel and core Fuji apples. Brush the apples with lemon juice. Place each apple on plastic film. Fill the center of each apple with 1 tablespoon of butter, and 1 tablespoon of brown sugar. Wrap the plastic around the apple and tie at the top with a string. Take all 4 individually wrapped apples and place in a Cryovac® bag and seal. Place in a Winston CVap® at 82°C for 3 hours.

For the Matchstick Potatoes:

Rinse the cut potatoes in cold water several times to remove the starch. Dry in a towel. Heat oil to 325°F in a big pot (for two quarts of oil you need a 4-5 quart pot). Fry the potatoes until golden, moving them around with a spider while frying. Remove the potatoes from the pot and drain on a paper towel. Season with salt.

For the Salad:

To avoid wilted salad on a hot plate, use a firm texture green such as frisee, mizuna, or other greens. Combine all other ingredients to make the vinaigrette. Soak the lettuce lightly in the vinaigrette.

To Assemble and Serve:

Remove the short rib from the bag and dry with a paper towel.  Sauté in grapeseed oil until warmed and crisped on the outside, slice against the grain, and sprinkle with olive oil, sea salt, and cracked pepper. Divide amongst four plates, and place one apple to each plate. Garnish with match stick potatoes and salad.