Sous vide short ribs and cake

Leopoldstoch · March 2020

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 · March 2020

Is this what heaven is like?

johnmitchell · March 2020

That's one heck of a cake..

northGAcock · March 2020

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

Foghorn · March 2020

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 · March 2020

beautiful cook

Leopoldstoch · March 2020

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 · March 2020

Thanks.

CigarCityEgger · March 2020

Impressive as always!

pgprescott · March 2020

Bravo!

Sous vide short ribs and cake

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