Chuck beef short ribs. Just deep fried in oil to get a nice initial sear. I have the bath going at 129°F. The method calls for 48 hours, but we’ll see if it needs the extra 3 hours or not come Wednesday. Either way, gonna be some good eating.
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They turned out real good. Steak tender, but with so much more flavor. Kept the bones afterwards for making the base for some pot roast (also with short ribs). All in all, good stuff!
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