Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

48 Hour Sous Vide Short Ribs

1st attempt at a long cook. 48 hours at 130. Boneless short ribs seared with a torch.
shortrib.jpg 608.1K

Comments

  • paqmanpaqman Posts: 1,734
    How was it?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    looks good. how was it?
  • beteezbeteez Posts: 400
    Pulled one at 24 & it is incredible how tender they were at 48. Michel Richard called for a 72 hour cook.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    did you leave one in to try @ 72 hours?
  • wow, that looks incredible.  I've never seen short ribs with such a nice red center.  
  • EggcelsiorEggcelsior Posts: 11,570
    I am a sooperfan of dem der ribs.

    Da Bears.
Sign In or Register to comment.