I do monthly dinner parties for about 24 people. For the November dinner, I did 72 hour short ribs as follows: Costco boneless short ribs, no salt or pepper, seared all sides, cooled, vacuumed packed with a Foodsaver in gallon Foodsavor bags with a bit of EVVO, 72 hours at 144 degrees. Served them right out of the bag with a cabernet wine reduction sauce (bag juices added to the sauce) , braised celery (sous vide), Yukon gold puree (sous vide), and celery root puree (sous vide). WOW! They were medium rare, fork tender but not falling apart. Our guests raved about the taste and texture!
