More Sous Vide.

Here are some shots of my next batch of sous vide shortribs.  As you can tell from the photo, it all starts off traditional with some great searing on the grill and sweated mirepoix…

By the way, those little chunks made great snacks.

It’s all finished with some demiglaze, red wine and aromatics.  Then it’s sealed and placed in 131 deg F bath for 48 hours.  Filet texture with shortrib taste.  How, I mean HOW can you go wrong?  Planing on serving this with the braising jus and parsnips for an upcoming party.

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