swpeterson

I have had excellent results with short ribs in my Sousvide appliance that I purchased last May. I have found Douglas Baldwin's excellent book "Sous Vide for the Home Cook" to be an invaluable resource during this journey. My recipe has been much varied but is basically as follows: 4 shortribs for a two person dinner. They are about 3 X 3 inches square generally with the bone still on. Season them with kosher or sea salt, fresh ground pepper, red pepper flakes, onion powder, garlic powder, a teaspoon to a tablespoon of rendered bacon fat, a sprig of fresh thyme, oregano, majoram. Everything go

I have been buying country style bone-in ribs instead of bone-in pork chops. I season them with a rub very similar to Emeril's Rustic Rub spice rub and use a heaping tablespoon a rendered Nueskie's Applewood smoked bacon fat in the Food Saver vacumn bag. We have been using 2 ribs in the bag but have made the decision to switch to one to split. The meat is so rich and flavorful that we can easily split one and enjoy the meal even more. For a sauce, I cobbled together a sauce made with the juice of half a valencia orange, the pulp from 1 passion fruit, 1 cup pitted cherries (I used rainiers and