# First Sous Vide **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [May 31, 2015, 6:22pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491 "2015-05-31T18:22:43Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![frjeff](https://avatars.discourse-cdn.com/v4/letter/f/958977/32.png) [@frjeff](https://community.anovaculinary.com/u/frjeff)\ **Post date:** [May 31, 2015, 6:22pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491/1 "2015-05-31T18:22:43Z")
Well, an old dog (70+) can learn new tricks. Received my Anova Thursday and immediately it it to work: spare ribs @138, 72 hours.  Just consumed, and it was sublime. Served with sour cream/garlic rustic mashed potatoes and fresh asparagus from the garden. Just so good to know that even I can make a good meal with so little work and fuss. Fr. Jeff+ ![IMG_0156](http://community.anovaculinary.com/uploads/imageupload/888/K705D5QSOVUA.JPG "IMG\_0156") ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [May 31, 2015, 9:47pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491/2 "2015-05-31T21:47:31Z")
Looks good. 72 hours of cooking and it is gone so fast! ---
**Author:** ![ChefKyleSwanbeck](https://avatars.discourse-cdn.com/v4/letter/c/a5b964/32.png) [@ChefKyleSwanbeck](https://community.anovaculinary.com/u/ChefKyleSwanbeck)\ **Post date:** [June 1, 2015, 3:43pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491/3 "2015-06-01T15:43:44Z")
The 72 hour short ribs are one of my go to recipes to demonstrate how amazing this way of cooking is. I also cooked up a bunch for gifts to all my foodie friends for Christmas. Just seeing your picture makes me want to fire up another batch! ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [June 1, 2015, 4:01pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491/4 "2015-06-01T16:01:49Z")
Kyle Have you tried regular beef ribs sous vide? They have been on my list for some time to try. Last Summer I smoked a huge batch for a party and they were great. Medium rare but tender would be a whole new treat. ---
**Author:** ![ChefKyleSwanbeck](https://avatars.discourse-cdn.com/v4/letter/c/a5b964/32.png) [@ChefKyleSwanbeck](https://community.anovaculinary.com/u/ChefKyleSwanbeck)\ **Post date:** [June 2, 2015, 8:31pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491/5 "2015-06-02T20:31:18Z")
I can only imagine what they would be like. I just had some beef ribs that I smoked last weekend. I thought about trying them sous vide but since I was cooking for guests I didn’t want to experiment just in case. It is also on my list of things to try!  ---
**Author:** ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill)\ **Post date:** [June 3, 2015, 6:26pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491/6 "2015-06-03T18:26:01Z")
@frjeff That looks amazing, great work! It really is nice to know that you can reproduce such an amazingly tasty meal with such ease 🙂 ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [June 3, 2015, 9:56pm UTC](https://community.anovaculinary.com/t/first-sous-vide/491/7 "2015-06-03T21:56:18Z")
@[frjeff](http://community.anovaculinary.com/profile/2870/frjeff) here  is a a picture of my short ribs after their 72 hour soak. I browned them with a torch. Like yours they were delicious.