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Message: <blockquote data-quote="MossyMO" data-source="post: 178089" data-attributes="member: 347">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.<a href="https://imageshack.com/i/pmiY3jxij" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/922/iY3jxi.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----About when they were up to temp gave them each a quick sear.<a href="https://imageshack.com/i/pouONQZ1j" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/924/uONQZ1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----All seared and ready to come off the grill.<a href="https://imageshack.com/i/pmu5wnXbj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/922/u5wnXb.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----These are going to go well with a cold one...<a href="https://imageshack.com/i/poeLpNCxj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/924/eLpNCx.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----No knife or fork needed, they melted in our mouths like butter!<a href="https://imageshack.com/i/pm7H6tJOj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/922/7H6tJO.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>Thanks for looking!</blockquote>