It is amazing how fast time seems to move these days. I can’t believe that I am sitting here and it is already Christmas Eve. I thought in the spirit of giving, I would share the dinner I made for my family tonight! So you have been warned that there is about to be a lot delicious food and pictures to be shared of my Christmas Eve Feast!
So to start with I will let you in on my menu. So to start with we decided that we would have a couple of lightly smoked oysters on the half shell to start things off with. We picked up some oysters at our local seafood supplier. Nice simple prep on them with some panko and a little butter and then toss them on the smoker for a few minutes to get them lightly cooked and a little of the smokey flavor.
Oysters Ready to Smoke
I got this sweet oyster pan at Sur La Table, it is cast iron with spots to hold the oysters. Worked perfectly, and made it so much easier than foil in a pie pan.
Oysters Lightly Smoked
Next up was the main dish and the side. I had picked up about 20 lbs of short ribs from a local butcher, and they were beautiful!
20 Lbs Of Short Ribs
I made up my Momofuku inspired marinade and sealed them up with my Foodsaver. Now if you have ever tried to seal any kind of a liquid that won’t freeze you can understand the frustration that went through trying to use a foodsaver for 20 lbs of ribs with a liquid marinade. I cooked them for 72 hrs and pulled them out this morning.
My Ribs 72 Hours Later
I cooked them at 56 C. for the first 60 hours and then bumped it up to 62.5 C for the last 12 hours. They were all sealed with a marinade that I will include at the bottom of this post.
Along with the ribs I decided to do some sous vide potatoes with duck fat. So for those I just cut up a bunch of Yukon Gold’s and put them in a bag with duck fat, garlic, salt and pepper. I cooked them at about 82 C for around 45 mins. I then pulled them out and tossed them in a warm pan to add some color and a little texture.
Sealed Duck Fat Potatoes
I had done a preperation of these in a class I taught at Sur La Table and they were a huge hit. I thought it would be a great fit with my ribs.
Potatoes in my Discovery Immersion Circulator
At this point I have to just take a quick break and say how impressed I have been with my Polyscience Discovery Immersion Circulator. It is so quiet and so consistent. After running for close to 85 hours straight and going up and down for each of the different dishes it preformed like a champ. Now back to dinner.
My next coarse after all of the above was going to be Creme Brulee. One of my all time favorite desserts and always a great thing to finish a nice meal with. Now since you can probably see my theme with the meal so far you can probably guess where I am going to go with this next……. Yes you guessed it, with my immersion circulator. I had never seen or heard of this but I saw it on one of my favorite sites, Chef Steps.
Creme Brulee Ready to Go in the Immersion Circulator
Mixed up my custard and put it into some small Mason Jars and dropped these in for about a hour then pulled them out to chill. Fingers crossed at this point that it was actually going to work.
Now for the fun part of finishing it all up and getting it on plates. So first thing I did was put my ribs and sauce in a pan and got them on the heat to start warming up. Next I got pans on for the potatoes, and when the pans were hot I put them in the pan.
Pans On Stove Finishing Up
Once the potatoes were crispy I pulled them out of the pan and used the reserved duck fat to sear the ribs and just get a little bit of a crust on the out side. Meanwhile I reduced the sauce down and adjusted the seasoning, then finished it with a knob of butter. Adds a beautiful sheen as well as a nice rich flavor. Once that was done it was time to eat!
Plated up Dinner
All of that cooking done, we sat down and enjoyed an amazingly delicious dinner. The potatoes were silky inside and nice and crispy on the outside. The ribs were cooked to the point where the fat literally melts in your mouth and the meat was so flavorful and delicious. My sauce was a little sweeter than I had hoped it would be but still with the beef it balanced it out nicely. After we ate that we took a break for a Christmas movie it was time for dessert!
Oh the joy that flooded over me when my Creme Brulee was set up like I was hoping. And is there anything better than tapping your spoon on that layer of sugar and then cracking through it. It tasted epic, the richness of it with the amazing vanilla taste. Along with the incredible silky smooth texture and the crunch of the caramelized sugar. It was a perfect finish to the day and the meal.
This was one of my all time favorite meals. I can’t wait to do this again and see what else I can come up with!
Short Rib Marinade
Add all to a pan and bring to a boil. Reduce to a simmer and let cook for at least 15 minutes. Strain and cool and then add to bags of ribs. Seal and cook. Save Sauce at the end to reduce for sauce. You can reduce the sugar to make it a little less sweet.