Short Ribs

PWise

As we serve them for parties of two or more... further accompainments on the side (picture not taken)...

Torch-seared
Vacuum packed with roasted garlic, salt and pepper
40 hours sous-vide 132.8 degrees F
1 minute per side sear 850+ degrees F

http://www.patriciowise.com/2009/10/shortrib-sousvide.html

Cheers!!
pw

Beli

Pato me puedo imaginar que han de estar ATM.......algún dia me tocarán........vas a Atlanta?

Doug in Eggmonton

Nice and quick to the table, but 40 hours in the sous vide, not 4??? Look good served up, what is the half tube thing the asparagus is resting on?

Good to see you having time to post. Hope the restaurant is still doing OK.

Doug

PWise

Beli estan poca madre.... tienes que ir a probarlas, el sabor es otra cosa y tan suaves como una cabreria bien hecha...

Atlanta... no tengo boleto jaja... pero por ahi lei que vas a manejar... si me dar "raite" igual y consigo algo en el foro ajjaja ntc...

Slds!!

PWise

Yep, 40 hours (almost two days)... it's not a typo... they end up medium done with all the colagen and fat melted... the half tube is bone marrow "on the bone"

Thanks for asking about the restaurant... we're hanging in there hehe...

Cheers!

FlaPoolman

They look great Pato making me hungry and I'm stuck here at the office :(

Mainegg

Very nice as always

2Fategghead

Nice I want some please. :P
Tim