All natural and simply seasoned, Sysco Classic Sous Vide Bone-In Short Ribs are braised and low-cooked sous vide-style in their own juices, making them impeccably tender and flavorful. This innovative protein presentation offers a simple and affordable way to introduce a premium center-of-the-plate entrée on your menu.
Ingredients
French Lentils with Bacon and Vegetables
Black Pepper-Cabernet Reduction
For Serving
Directions
French Lentils with Bacon and Vegetables
- Heat oil in a saucepan over medium heat; add bacon and cook until slightly crisp, about 6 minutes, stirring frequently.
- Add carrots, celery and shallots; cook until shallots are tender, about 8 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add stock and lentils; cover and cook until lentils are tender, about 45 minutes. Stir in salt and pepper; cool completely. Refrigerate in an airtight container up to 4 days. Makes about 6 cups.
Black Pepper-Cabernet Reduction
- Heat all ingredients in a saucepan over medium high heat until reduced to 1 cup, about 35 minutes. Remove from heat; refrigerate in an airtight container up to 6 days. Makes about 1 cup.
For serving
- Heat French Lentils with Bacon and Vegetables in a saucepan over medium-low heat until heated through, about 5 minutes, stirring frequently.
- Heat Black Pepper Cabernet Reduction in a saucepan over medium heat until bubbling, about 3 minutes; remove from heat.
- Slowly swirl in butter until thickened and emulsified.
- Heat oil in a saucepan over medium-high heat. Add Sous Vide Bone-In Short Ribs; cook until edges are browned, about 4 minutes, turning once.
- Add broth and wine; cover and cook until liquid is reduced to 3 tablespoons, about 8 minutes; remove from heat.
- Brush ribs with pan liquid; serve over French Lentils with Bacon and Vegetables drizzled with Black Pepper Cabernet Reduction.
