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  1. Back To Top    #1
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    SV+Vortex Beef Short Ribs

    Sous Vide beef short ribs at 135 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!

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    Fishing is only an addiction if your trying to quit...

  2. Back To Top    #2
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    Fishmission's Avatar
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    Let's eat!

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  3. Back To Top    #3
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    YUM

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  4. Back To Top    #4
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    Well done sir!

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  5. Back To Top    #5
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    Had to google Sous Vid to figure out what you were talking about. Like I said before, you have a cooker for every thing.

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  6. Back To Top    #6
    Vollmer Vollmer's Avatar
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    Owner Post Founder Of Nodak Angler | Community Owner Response


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  7. Back To Top    #7
    Premium Member

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    Nice work! Those look Great.

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