Sous Vide VEAL BONE-IN RIBEYE with Veal Sauce!
You asked for it and today I tried veal for the very first time. It was also ninja’s first time trying this out. I cooked it sous vide and from my research I notice many pro’s making a sauce to to with the veal and I did the same thing.
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Ingredients
Veal Ribeye
Salt
Pepper
Garlic Powder
Veal Sauce
2 tbsp Clarified Butter
1 Seared Veal Ribeye
1/2 Cup White Onion
1 Rosemary
4 Garlic Cloves
1/2 Lemon Juice
2 tbsp Honey
2 tbsp Red Wine Vinegar
2 cups Beef Stock
Step 1
Start by seasoning your ribeyes with salt, freshly ground pepper and garlic powder. Then in a pan with 1 tbsp of clarified butter quickly sear 1 of the ribeyes to help incorporate the flavor into the sauce.
Step 2
Once the ribeye is seared take it out of the pan and add 1/2 cup of white onions, 1 rosemary, 1 tbsp of clarified butter, 4 garlic cloves (crushed), the juice of 1/2 lemon, 2 tbsp of honey, 2 tbsp of red wine vinegar and 2 cups of beef stock.
Step 3
Mix everything well and let the sauce reduce to half. Once done strain the sauce into a container to remove any of the solids. Get your ribeyes and place them in a vacuum bag with some rosemary and cook them sous vide @135°F / 52°C for 2 1/2 hours along with the sauce.
Step 4
Once done take the ribeyes out and strain the liquids. Pat them dry and then using the flamethrower sear them to give them a nice crust all around. Now all that's left is to slice them up and serve with the sauce. Enjoy your beautiful VEAL RIBEYES!
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