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Short rib

lockgavin

After some issues I banged out this dinner. My company was making lots of good sounds while eating it. I always take that as good. Hehe

72hours at 144, potato, roasted roots, demi, micros grown by me.

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Comments

pd3ski_278514

Looks really good Vinlo🍴

JackL

Stunning. What was the texture of the short rib like at that time/temp?

lockgavin

It's like a really really tender steak. You can't quite cut it with a fork, but close. Easily my fav texture for short ribs. Just have to make sure to get lots of marbling and no chunks of fat, that's not good eats.

wolfiegirl

Excellent!

Driss_54969

Gorgeous!

Bob_Marcellino_302808

Great looking plate of food. It makes me want to try making something like it soon. I've yet to sous vide anything longer than 12 hours, and the short ribs could make for a nice experiment.

Steve_Dunham_145440

Nice. BTW, if you're cooking the ribs bone-in and don't plate the bones, save them. There is still a lot of flavor left in them. I used to cook 72 hr ribs for my kid (before he had teeth). I saved up the bones in the freezer and managed to make a stellar bowl of pho out of them.

lockgavin

Do it Bob, do it. It's truly magical.. and really 12 hours or 72 is no more work other than babysitting the water level once a day. Thanks.

Sajid_Shahriar_343685

Looks great. I tried the 48 hour version of this, sliced up the ribs, and fried them for 3-4 minutes in a shallow pool of 350 degree oil in my cast-iron. Finished with a crank of smoked salt and served it at a dinner party over some savory cornmeal waffles with some scallions and spicy honey drizzled on top. I'd post a picture, but it was devoured before I had the chance!