shrot rib 129F 72 hours food safety

PP_38058

I have a question
about the sous vide short rib 129°F / 54°C, 72 hours.

Is it necessary
to use a brine whit pink salt, for food safety. (botulism)

Or can you
cook a short rib at this time en temperature whit no food safety hazard.

Also a
outer question, I'm from Holland, and is not common for a butcher to have short
ribs or flat rib. Question: which part of the ribs are use for flat ribs?   

Chris_Young_80640

@PP — Yes, 54 °C for 72 hours is safe, even without the pink salt. 

Short ribs come from the plate section of the ribs (midway between the spine and the belly of the cow) and we prefer the section between ribs 8 through 12, which is where the meat is thickest and most even.