Short ribs are my favourite cut of beef, absolutely GLORIOUS. They can be hard to get hold of, but sooooo worth it!

Im aiming to get a pink texture, so cooking quite low on 54 degrees, one rib for three days, the other for four days.

Rejoice in the video below for the full joy.

Exciting Related Content

48 Hour Sous Vide Stew – Crap We're back in action with the sous vide machine YAY. I've not yet attempted a stew within the beast, so here we go. I'm aiming for a beef in stout type of thing, but the glory with this method is that I can decide later. I'm loosely basing this epic on the post over on modernist cooking at home. L...
Egg Adventure Let me recount the tale of epic morning egg usage. I have never had much luck with hollandaise. It has to be made last minute, and needs a lot of attention when other last minute things also need attention. I have never actually made it correctly without some splitting, or it going stone cold, or...
Sous Vide Venison Steak Wanting to try something a little different, I was tempted by a shoulder steak of venison. Here he is There isn't much out there about sous vide venison steak. I've never cooked venison before, I've heard stories of it being tough and needing perfect cooking, so you would have thought sous vi...

Categorised in: ,

Leave a Reply

Your email address will not be published. Required fields are marked *