I cooked beef short ribs according to the 'MC At Home' recipe. 72 hr. 144F. using a Polyscience circulator in a Polyscience plastic tank. Used a Food Saver unit to seal the ribs in a bag. There was a small amount of air in the bag, but not enough to cause it to float. I removed the bones prior to serving the ribs, and as I did so, I noticed an unexpected and slightly alarming odor in the meat that reminded me of a visit I had once made to a slaughterhouse. Not rotten meat, but dead animal. The odor persisted but was suppressed by the smell of the red wine glaze when the food was served. No one seemed to notice this odor, and the unanimous consensus was that the ribs were awesome, but I am curious what caused it with the goal of eliminating it in the future.
