Sous vide

stearns · 05-29-2018, 11:57 AM

Made the beef short ribs last week, following this recipe almost exactly. They were good, especially with the red wine glaze, but overall I thought I'd be a little more impressed with the tenderness, they were easy to chew but still needed a steak knife, maybe I had unrealistic expectations hoping to only need a fork. I did a little looking around after and maybe 48 hours wasn't enough, I see some recipes calling for 72. I'll give them another shot some time in the future using 72 hours, but for now I'll stick with the instant pot when cooking up short ribs (or a smoker if I had access to one)

05-29-2018, 11:57 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,407 Trading: (50)	Re: Sous vide Made the beef short ribs last week, following this recipe almost exactly. They were good, especially with the red wine glaze, but overall I thought I'd be a little more impressed with the tenderness, they were easy to chew but still needed a steak knife, maybe I had unrealistic expectations hoping to only need a fork. I did a little looking around after and maybe 48 hours wasn't enough, I see some recipes calling for 72. I'll give them another shot some time in the future using 72 hours, but for now I'll stick with the instant pot when cooking up short ribs (or a smoker if I had access to one) __________________ "Ignoring all the racket of conventional reality" - Keller Williams