Attempted my first red-meat sous vide, 48 hour short ribs. Dorkfood DSV setup, double zip-loc bagged. ~48 hours at 140 F. No pre-sear, in the bag with a bit of EVOO and pepper. At the end of cooking, noticed a lot of juice from the meat in the bag. Pulled out, patted dry, tossed on the grill to sear the outside.
Problems: Meat was one color the whole way through (but looks a little dark for medium...or could just be the lighting,) but the meat was (to me) very dry and stringy, but it still cut easily. To contrast, my roomate grilled a short rib "steak" that came out medium rare and unbelievably juicy, so I don't think it was the piece of meat. I've attached a picture of the end product.
Can anyone offer any guidance or advice to get a more juicy, not stringy piece of meat?
