Our Bar Five Farms boneless beef short ribs are seasoned with sea salt and black pepper, grilled, then cooked sous vide for a very, very long time. They are melt-in-your-mouth delicious and the juices in the pouch can be made into a quick and delicious pan sauce. They are also great with any number of our barbecue sauces (our chef’s partial to the Plum Butter Balsamic BBQ Sauce). Pair the ribs with our Poutine Potatoes for a real treat!
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Pour the pouch juices into a small saucepan and add 60g of red wine and bring to a boil. Reduce by half or until desired thickness has been achieved.
Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce over top.
Or....place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
Slice the short ribs and place on your plate. Serve with additional sauce if desired.
Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!) instead of the traditional chicken (Coq). We serve it along with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs. Two pouches make up this One Pot entree. Try it served over our Portobello Smashed Potatoes, can be purchased as a Dinner Kit.
Inspired by the massive bone-in Rib Eye beef steak...the Tomahawk. This is a long-bone pork loin chop that we cook sous vide with our very own Bacon Butter! Whipped butter, smoky bacon fat, chopped bacon, roasted onions and garlic. Mmmmmm....bacon..... So tasty served with our Poutine Smashed Potatoes.
Heat the chop following the Heating Instructions link above. Once it has been heated, remove them from the pouch, saving all of the juices in the pouch.
Place it in a frying pan and sear over med-high heat for 1-2 minutes per side. Or place on a preheated barbecue for 1-2 minutes per side.
Remove the chop from the pan or barbecue and add the pouch juices/bacon butter from the pouch to the pan. Bring to a boil and reduce until it begins to thicken up. Remove from the heat.
Plate the chop and drizzle the reduced juices and bacon butter over top. Garnish with a sprig of rosemary.
A fillet of our Jail Island Atlantic Salmon is cooked with a very summery blend of fresh lemon juice, lots of fresh Genovese basil, and a hint of garlic. Very refreshing! Great served chilled on a salad (pouch juices can be used as your salad dressing), or heated with a side of our Greek Rice.
A hearty rich French classic stew whose roots are in the Burgundy region of France. This dish was made a household name in North America by Julia Child, whose recipe is indeed a classic and the basis of ours too! Tender beef cooked slowly in hearty red wine with smoky bacon, carrots, onions and fresh herbs. Pairs so well with our Roasted Garlic Smashed Potatoes and a crusty baguette.
