Post by BBQ Butcher on Jun 16, 2014 7:20:20 GMT -5
Found a decent pack of Short Ribs the other day at Winn-Dixie and seasoned them with just Kosher salt, Smokehouse black pepper, granulated garlic and GrillZall.
I decided to sear them before they went into the sous-vide
I cooled them down before they were vacuum packed and into the sous-vide at 144°
After 48 hours they were done. Look at all that lovely juice
I wasn't happy with the color of these, so put them under the broiler for a few minutes
Served with Baby Yukon Potato salad and some doctored up Bush's Beans.
These short ribs were undoubtedly the 2nd best I've ever had. If some smoke had been applied to these they would've come in Numero Uno These were cooked at 144° and you can see the nice pinkness to them. No pot roast here, they had the texture of a fine medium filet mignon