3 hours ago, weedy said:I like that 130F 72 hr short rib because it has such an unexpected "steak like" quality, and that dutiful pink interior, for people.
I served mine last week in a red pipian sauce.
here's a good starting point:
http://www.thekitchn.com/recipe-enchiladas-de-pipin-rojo-recipes-from-the-kitchn-179594
I think that the best way to show off ribs cooked this way is definitely a "killer" sauce. One of the reasons I tend to sneer at Sous Vide recipe books and recipe sites is that the proteins are usually cooked in a similar manner but served with many different sauces. I am not saying there's anything wrong with that. But there is not a lot you can do to protein as it cooks in its bag. Some seasonings when added in with the protein become overwhelming and some get lost. But knowing your protein will come out exactly the way you want it, when you wantit leaves you time and leisure to create sauces and sides. YMMV
