48 Hour Short Ribs Final Results

Here are the photos.  We had a lot of people try them and it was pretty split on what ones were the best (36 hour vs. 48 hour).  I liked the 48 hour ones better.  For the comparison, I also had some of the same short ribs that were traditionally braised.  They are totally different animals  (Well, no.  They were both beef…), with the sous vide ones seemingly more elegant and the traditional ones more rustic.  The sous vide ones had the texture of a nice filet mignon, however much better flavor.  The traditional ones had that melt in your mouth texture that was superb.  Both super delicious…

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