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SV short ribs

GlennM
GlennM Posts: 1,484
edited March 2015 in EggHead Forum
Hi
This is the third time I have done these. I went 144 degrees in the water for 48 hours. The texture is more to my liking this way. I did them for 72 hours last time and they fell apart too easily. Finished them with a quick sear on the egg (actually used the Joe jr this time). My neighbours joined us and brought a large bottle of Wolf Blass cab. - really nice meal!






In the bush just East of Cambridge,Ontario 
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