Short ribs; 48hr/60C

Brandon_Byrd_40557

Chimichurri.

Find more posts tagged with

What’s for Dinner

Comments

pd3ski_278514

Damn fine looking pile of meat Brandon! 😍

Jack_Mayer_85396

Very nice, that sure looks tasty!

fisher23

Looks great!

Jeremy_131558

Lovely. Chimichurri is underrated. It and thyme garlic aioli are my house sauces...haha.

aaron.c.schroeder

Brandon, how do you like these at a 'higher' temp? Because of the time commitment, I've always shot for the 55-56C for 72 hours, so I'm curious about others' experience.

Brandon_Byrd_40557

Great question, and I meant to say more in my original post but was on my phone (and I don't like to type too much on a touchscreen). For this application, which is basically "Steak on a Plate," I prefer the longer, lower temps... 130F for 72 hours. 48 hours at 60C is still quite steak-like, but it has a bit more of the "pull-apartness" that you don't get ordinarily in steaks. It's the perfect temp, though, for serving on a bed of mashed potatoes with a demi-glace sauce. But if you're doing steak frites or "steak on a plate with chimichurri," you might prefer going longer. I do. It's still delicious this way though. I just happened to have these in the fridge from a couple weeks back and had some leftover chimichurri, so they made for a nice, quick weekend lunch.