Sous vide for 48 hours at 132.5F, then seared in a cast iron pan 2 minutes on each side. Basted with garlic butter as they rested.
It was my first time cooking in the sous vide and my god was it amazing. Sure, I probably have heart disease now with all the fat in that cut, but it was worth it!
by unicornsatemybaby
5 Comments
Congrats! They look great!
Looks great. I think I have the same tub and inner metal brackets. they look super familiar.
These look really darn good!
At a quick glance the last image made me think you put them in the dishwasher…
People sleep on shortrib too often. Looks delicious!
Ufff – looks great