So I ran into these thick beautiful Korean cut beef short ribs at the store. While looking at them at home I figured that they are too thick for regular kalbi process BUT it hit me!! I do have Sous Vide thingamajig, I can marinate these while they "Sous Vide".
Well here we go......
Into the hot tub time machine they go. I'll do these at 135 until I'm ready to grill.
I plan on assaulting them on the grill later today.
My second Anova in action. It's vewy vewy quiet.
