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First Sous Vide - 71 hours to go

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Farbuck
Farbuck Posts: 276
in EggHead Forum
Doing short ribs at 144 for 72 hours.  Any suggestions for finishing the meat on Sunday at 4?




Two Large Eggs; Too Little Time

Newtown Square, PA
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  • Little Steven
    Little Steven Posts: 28,817
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    Your best bet IMHO would be a fast sear in a CI pan or on a baking steel.

    Steve 

    Caledon, ON

     

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  • gdenby
    gdenby Posts: 6,239
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    Personally, I'd drop the temp 5 - 6 degrees F.

    Then CI pan at the end. Or, do an Egg sear. Get 'em real nice and crusty brown on the outside.

    There's likely to be a good bit of juice in the bag. I usually drizzle that over some tater mash, or use it for a pan sauce if finishing in a pan.
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