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Sous vide short ribs and cake

Did some short ribs at 135 for roughly 60 hours then finished in ghee and cast iron. Made a reduction sauce out of the juices and topped with maldon sea salt.

As a side made some air fryer potatoes topped with cured egg yolks, and Jacobsen rosemary sea salt.

Finished off with a birthday cake from Christina Tossi’s milk bar.




Brandon - Ohio

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