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Sous Vide Short Ribs w/BGE Sear and Reduced Balsamic Wine Sauce

nolaeggheadnolaegghead Posts: 12,241
edited November 2012 in EggHead Forum
Finally got a flash card reader so I used a decent camera this time.

Grass fed short ribs bagged with some raising the steaks DP then Sous Vide at 135 for about 60 hours, then let cool down a bit, then seared.  Poured the bag juice into the balsamic and wine reduction sauce.  Split a monster Idaho baker.  The meat was still pink and as tender as a tenderloin.   Delicious.

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Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 


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