SV+Vortex Beef Short Ribs

[MossyMO]

Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight. Cooked them indirect around the Vortex.


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About when they were up to temp gave them each a quick sear.


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All seared and ready to come off the grill.


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These are going to go well with a cold one...


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No knife or fork needed, they melted in our mouths like butter!



Thanks for looking!

 

[Fishmission]

Let's eat!

 

[Crankn]

YUM;:;bowdown

 

[Walleye_Chaser]

Well done sir!

 

[LBrandt]

Had to google Sous Vid to figure out what you were talking about. Like I said before, you have a cooker for every thing.

 

[Vollmer]

:;:thumbsup

 

[Callem'In]

Nice work! Those look Great.