Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  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.


  • paqmanpaqman Posts: 2,371
    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: 475
    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: 12,687
    I am a sooperfan of dem der ribs.

    Da Bears.
Sign In or Register to comment.
Click here for Forum Use Guidelines.