I have some short ribs cooking right now. I adapted Bourdain's recipe in les Halles and went with the recommended time & temperature from Anova for a braise, 24 hours at 82.2C. I see that most people on this thread seem to be going way lower in temperature and I was a bit concerned (it's my first time cooking short ribs with the sous vide), but then I read this little guide from Chef Steps and this was actually one of their options too, for a traditional braise with "fall apart" meat. I am going to find out how I like this tonight or tomorrow night...
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I have some short ribs cooking right now. I adapted Bourdain's recipe in les Halles and went with the recommended time & temperature from Anova for a braise, 24 hours at 82.2C. I see that most people on this thread seem to be going way lower in temperature and I was a bit concerned (it's my first time cooking short ribs with the sous vide), but then I read this little guide from Chef Steps and this was actually one of their options too, for a traditional braise with "fall apart" meat. I am going to find out how I like this tonight or tomorrow night...
I have some short ribs cooking right now. I adapted Bourdain's recipe in les Halles and went with the recommended time & temperature & time from Anova for a braise, 24 hours at 82.2C. I see that most people on this thread seem to be going way lower in temperature and I was a bit concerned (it's my first time cooking short ribs with the sous vide), but then I read this little guide from Chef Steps and this was actually one of their options too, for a traditional braise with "fall apart" meat. I am going to find out how I like this tonight or tomorrow night...
