Sous Vide Short Ribs dinner with few other things because I had time.
This Friday evening, I planned to serve sous vide beef short ribs that were loaded to cook for 3 days (72 hours to be exact) at 144 F on Tuesday night. You can find the recipe here. It’s an awesome, super tender and tasty dish but the meat comes out of the vacuum bags looking like a pale Russian babe on a hot Floridian beach. A bit of searing solves this issue and makes the ribs look hot, juicy, colorful and wanted.
It is also OK to briefly but thoroughly bathe them in some type ...
