'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
Sous Vide Short Ribs w/BGE Sear and Reduced Balsamic Wine Sauce
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.
______________________________________________ This is my signature line just so you're not confused. Large and Medium BGE, two turntables and a microphone New Orleans