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72-hour short ribs

aaron.m.kent

What is the quintessential 72-hour short rib recipe? Do you trim the meat before sous vide? Leave the bone on? The consensus seems to be that a pre-sear/blanch is essential? Does this recipe a vacuum sealed bag for cooking, or can you use the water displacement technique? Thanks.

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robert.c.brown15

This is what I do. Works great.

ttpoker

Bone-in, un-cut and un-seared until 72 hours have finished. Considering the long time frame, I would not use the water displacement method. BTW you will see some leaching from the bag into the water, this is natural and expected - there will be no side effects to worry about though.

FrankM_3301

For me, bone on...hard, but fairly short sear on all sides, zippy with displacement technique...cook.