MacKenzie Posted October 21, 2015 Report Share 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 Link to comment Share on other sites More sharing options...
tinyfish Posted October 21, 2015 Report Share Posted October 21, 2015 Look at how tender they are and that interior colour. Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 21, 2015 Report Share Posted October 21, 2015 They look good and moist to me. Appears to be a great supper/lunch for you! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 22, 2015 Report Share Posted October 22, 2015 Sweet! Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 22, 2015 Report Share Posted October 22, 2015 Sous vide success! Looks awesome. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 22, 2015 Report Share Posted October 22, 2015 Yummy. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 22, 2015 Report Share Posted October 22, 2015 Wow. Looks! delicious Benton Quote Link to comment Share on other sites More sharing options...
kjs Posted October 22, 2015 Report Share Posted October 22, 2015 As always looks awesome. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 13, 2016 Author Report Share 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 Link to comment Share on other sites More sharing options...
ckreef Posted January 13, 2016 Report Share Posted January 13, 2016 Nice dinner plate. We love smashed potatoes. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted January 14, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
MacKenzie Posted January 31, 2016 Author Report Share 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 Link to comment Share on other sites More sharing options...
tony b Posted January 31, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
ckreef Posted February 1, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
