72-Hour Short Ribs with Apples Sous Vide, Matchstick Potatoes, and Salad

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. 

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.

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.

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.

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.