The shorties were seasoned with sea salt and fresh ground pepper, vac packed and thrown in the hot tub at 132F for 72 hours. That is a long wait! When done, refrigerated for a couple hours. When cool, dried, dusted with a bit of Fine Swine and Bovine, and a little hickory-smoked sea salt. Seared on high heat and served with hopping John, and a romaine salad with blue cheese, pear, and walnuts. These ribs were so tender and good....wow! If I only cooked beef shorties in my sous vide device it would be worth the price X ten!
This is the start of a good year, I can feel it!
Hope everyone has a great year ahead!
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