14 нояб. 2019 г. · Sous vide short rib is fantastic. I did ~72 hour at 132. It's super beefy flavor and super tender.

1 окт. 2023 г. · In my experience, short ribs are best seared, and simmered in crud for 2-3 hours. I've tried everything with Sous Vide to get a better outcome, ...

29 авг. 2023 г. · I typically do short ribs ~36 hrs @ 142 F and they are amazing. Never gone beyond 2 nights. Do you feel like the 3rd night made a difference?

1 февр. 2022 г. · Dry brine with salt in fridge then sear - hot oil plus dry seasoned meat then bag them and sous vide for a long time - I'd do 137 if you want the fat rendered.

4 мар. 2023 г. · My first sous vide cook ever. Pre-seared and then 144 for 48 hrs. Seared again and used the jus to make a red wine reduction. Frickin phenomenal ...

19 сент. 2023 г. · We do short ribs a lot, and we find the sweet spot is 142-145ish and 36 to 48 hrs. We've gone out to 60 hrs and didn't see any difference compared to 36.

28 янв. 2024 г. · I did 130 for 72 hours. Then seared and oven roasted for 1 hour in red wine, beef stock, carrot, onion, celery and garlic. Flavor was amazing but they were ...

9 мар. 2023 г. · 36-40 hrs @ 140 F. The exact timing doesn't matter. Just leave it in for two nights. No marinade or rub except for a very light pat of salt on ...

1 мар. 2022 г. · This is 135f for 48hrs with I think the same ideology of higher temp breaking down most of the tough stuff.

21 июн. 2023 г. · They'll be delicious cooked more like a thick steak, maybe a Korean bulgogi glaze, flame finished with a little char on the edges.