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).

vacuum packed in an ice bath

quick sear

resting

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.

~ by chefxyz on December 25, 2009.