Inspired by
@Vinlo_21439 (
https://www.chefsteps.com/forum/posts/short-rib), I made some short ribs at 144º for 48 hours, some mashed potatoes (SV'd potatoes with a stick of butter at 205º for ~30-45 min, mash with salt and white pepper), and a red wine demi-glace with some leftover chef steps pressure-cooker beef stock I had in the freezer.
The texture was a completely new experience; almost fork tender but with a nice bite. It was incredibly rich and beefy. I'll definitely do this again, but first I'm going to try 135º to see how I like steak-texture.
