Ingredients

• 1 Pouch Cuisine Solutions Sous Vide Short Ribs with Red Wine and Beer Sauce
• 1/2 Cuisine Solutions Red Wine and Beer Sauce
• 1/2 Pouch Cuisine Solutions Bechamel Sauce
• 1 lb Wisconsin Cheddar cheese, shredded
• 2 lbs Peewee potatoes
• 1 cup Salt
• 2 lbs Broccoli florets (2-inch spears)
• 2 Tbs Extra Virgin Olive Oil
• 4 oz Aged Cheddar
• 3ea Scallion green cut bias

Directions

1. Preheat oven to 375ºF.
2. Place the potatoes in a deep, medium-size pot. Add enough water to cover, and salt. Potatoes should float in the salted water; if not, add more salt.
3. Place pot over high heat and bring to a boil. Immediately reduce heat to a simmer and cook until potatoes are easily pierced with the tip of a paring knife, 20 minutes.
4. Drain most of the water from pot, leaving just enough to cover the bottom. Return pot to medium heat and cook, shaking pot until the salt covering the potatoes begins to crystallize and water evaporates, about 10 minutes. Remove from heat and cover pot with a clean kitchen towel until potato skins have wrinkled, about 15 minutes.
5. While Potatoes are simmering bring bechamel to a boil and whisk in cheddar cheese. Remove from heat hold warm.
6. Remove Short ribs from pouch reserving sauce along with extra beer and Red Wine jus.
7. Heat large sauté pan over high heat with oil until shimmering, carefully sear ribs on all four sides approx. 2 minutes per side. add broccoli florets and all sauce to pan and transfer to oven for 15 minutes.
8. If needed remove ribs and broccoli from sauce and reduce over medium heat to desired consistency while plating.
9. TO plate: ladle 4 oz cheese sauce on one half of large plate, place short rib on opposite side, arrange florets on cheese sauce placing wrinkled potatoes between the florets.Spoon reduced red wine beer sauce over short rib and artfully around plate. Use vegetable peeler to shave thin slices of aged cheddar over plate, top with scallions.