DIY sous vide short ribs part 2
As promised, here are the final pics of the 48 hour short ribs (I ended up doing them for 54 hours because I didn’t like the texture after the 48 hour sous vide).
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- vacuum packed in an ice bath
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- quick sear
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- resting
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- finished product, used the demi for appearance sakes :)
Conclusion?
Loved them. I do however recommend doing them for a bit longer than 48 hours. They seem to be more tender that way and skip the whole ice bath deal if you plan to serve them immediately.
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