Beef Shortribs. Sous Vide of Course.

Here I am playing with the 36 hour braised beef shortrib.  The beginnings of the technique are all very traditional.  They are seasoned with the old salt and pepper then seared hard and fast.  They are then combined with sweated mirepoix, aromatics, red wine and veal stock.  Just for fun and comparison, I am braising a batch traditionally in the oven, then another batch will be sous vide at 130 deg F for 36 hours and another yet will be sous vide at the same temp for 48 hours.  Holding them at 130 deg F will effectivly pasteurize the product making it very stable.  I’m hoping to achieve a fork tender shortrib that remains medium rare.

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