6 boneless short ribs
4 T butter, unsalted
8 oz baby bella mushrooms, minced
2 lg shallot, minced
100ml mushroom stock
2 T Bal Soy
1 T honey
1 T cubeb vinegar
1 T tarragon
Sous vide ribs at 144 F for 72 hours.
Melt butter and sauté mushrooms until almost dry.
Add shallot and sauté until translucent.
Add stock, BalSoy, honey and tarragon.
Simmer until liquid is mostly evaporated.
Remove meat from bags & pat dry
Season with salt & pepper then sear on all sides.
Top with mushroom mixture and serve.