I have very mixed feelings about SV beef. I have done the 48 hour short ribs at 140 degrees numerous times using the best quality bone in short ribs I can find. The meat is very very tender, however just by looking at the beef after slicing it, you can tell it is not "juicy." The texture of the meat looks dry, and when I eat it, it taste more like roast beef then a juicy steak. I tried sous vide with no marinade and I found a lot of juice left in the bag. Isn't that all the moisture that has left the meat? I know using marinades and deep frying the short ribs help, but isn't the meat itself dry? Anyone have similar results or am I doing something wrong?