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OT first attempt at sous vide short ribs
About 2" thick short ribs, simple S&P only, 133F for 72 hours, very tender melt in the mouth with great beef flavour. No searing, just short dunk in simmering bag juice and red wine reduction. Everyone loves it. Now I'm wondering what it would be like @144F
for 72h per MCAH? Excuse the poor plating.