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, my friend. New Orleans, LA - we know how to eat