Beef Short Ribs

john.jcb
Tue, 07 Apr 2015 22:13:33 +0000
Anova Precision® Cooker

Here are my first short ribs out of the 136°F bath after 48 hours. I seared them and they were seasoned with a little salt and freshly ground pepper. They were extremely tender and juicy with a good texture. Beef flavor definitely came through. These are a totally different experience than the brazed over cooked short ribs I have had. I would never eat the brazed ones without sauce. I will make some sauce tomorrow when the 72 hour ones come out. Next time I might go up a couple of degrees but I will wait until tomorrow to decide. THe other thing I noted was that the shrinkage after 48 hours was minimal as was the amount of juice in the bag.

12 posts - 5 participants