MacKenzie Posted October 21, 2015 Report Posted October 21, 2015 These were done at 137F for 40 hours. Despite the appearance these ribs were moist. They were also nice and tender. Quote
tinyfish Posted October 21, 2015 Report Posted October 21, 2015 Look at how tender they are and that interior colour. Quote
Poochie Posted October 21, 2015 Report Posted October 21, 2015 They look good and moist to me. Appears to be a great supper/lunch for you! Quote
PRippley Posted October 22, 2015 Report Posted October 22, 2015 Sous vide success! Looks awesome. Quote
MacKenzie Posted January 13, 2016 Author Report Posted January 13, 2016 I did another batch of beef ribs, 137F for 48 hours. Colour was just fine out of the bath. How quickly we get used to this colour or maybe it was because I was starving. Served with my carrots and smashed potatoes. Boiled the potatoes until done, pressed to flattened and put in a frying pan with some unrefined coconut oil. Browned the top and bottom, sprinkled with bought smoked salt and a little pepper. Close-up. Tender and moist. Quote
ckreef Posted January 13, 2016 Report Posted January 13, 2016 Nice dinner plate. We love smashed potatoes. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote
tony b Posted January 14, 2016 Report Posted January 14, 2016 Great looking plate, as always, MacKenzie! I have just tried the "roasted smashed" potato recipe from Cooks Illustrated. Nice change of pace. http://www.cooksillustrated.com/recipes/6221-roasted-smashed-potatoes?ref=new_search_experience_4&incode=MCSCD00L0 Quote
MacKenzie Posted January 31, 2016 Author Report Posted January 31, 2016 I did beef short ribs, 48 hours @137F. I was all set to take the torch to these but that colour looks just fine to me. and inside... Quote
tony b Posted January 31, 2016 Report Posted January 31, 2016 Excellent, as usual! Those look like what I call "Korean style" ribs; thinly cut perpendicular to the bones, so each slice has 3 or 4 bone disks in it. Next time I do Korean ribs, I'll remember to try and SV them. Quote
ckreef Posted February 1, 2016 Report Posted February 1, 2016 Great looking short ribs. I like short ribs, a nice week night cook. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote
