Sous vide short ribs and cake

Leopoldstoch

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.

Doglegdave

Is this what heaven is like?

johnmitchell

That's one heck of a cake..

northGAcock

I have been on a weight loss program. This one absolutely is killing me.

Foghorn

Great cook and post.  At 135 for that long - were they medium (or so) but just as tender as if you "slow" smoked them to 190+ ?  Just trying to figure out sous vide vs smoking.

johnnyp

beautiful cook

Leopoldstoch

Foghorn said:

Great cook and post.  At 135 for that long - were they medium (or so) but just as tender as if you "slow" smoked them to 190+ ?  Just trying to figure out sous vide vs smoking.

They turned out more tender when compared to my last few smoked short rib cooks.

I still enjoy slow smoking short ribs, but this was a fun cook and change of pace.

Foghorn

Thanks.

CigarCityEgger

Impressive as always!

pgprescott

Bravo!