I’m intrigued…commenters in another post said not to bother with SV for short ribs, and just use a slow cooker. I have a ton of these bad boys and would love to us my SV.
Someone give me a suggestion on how to tackle my short ribs with my SV, but from frozen. I’d be indebted to you 🙏🏾
tallbaldbeard
Better up your temps. Still looks a bit pink.
restlesschicken
72 hrs @ 145. Final answer.
Due-Kaleidoscope-405
Both the time and the temperature are unnecessary.
Weird_Fact_724
4 months and dont plug it in
Revolution37
I do 131° for 48 hours. You’re insane.
Silver_Ambition4667
Top tier shit post
Dependent-Variety829
This reminds me of that line: my mother used to cook a beef roast to perfection. And then she cooked it five more hours.
23 Comments
187 looks too high.
That temp would be high for hamburger.
What cut of meat am I looking at here?
Too high temp.
Wait wait wait why 187. That’s crazy high and kinda defeats the whole point of sous vide.
Everyone saying 187 is too high, what temp/time would YOU go with?
Edit- LOL, who downvotes a question like this?
Just boil em and be done with it
Post the results or it didn’t happen
Make sure you put the meat from picture 3 in later as it’s smaller so it’ll cook quicker….
/s
I wonder if he puts Korean BBQ sauce in the bag
Love to see the after. I am also doing a 6 lb roller and trimmed chuck roast for tomorrow. 138 for 24 hours. Family likes it a bit more done.
160F is the highest I’d go. Would fall off the bone after 18 hours.
I prefer 150F, but you do you.
Someone call 5-0. What he’s doing is criminal 🤣
The point of sous vide is very low fine tuned temps… You might as well use an instant pot for what you’re going for
[Birria tacos, sous vide short rib at 185 for 24](https://youtu.be/db8KvJjyRuo?si=u1J9ZFZ1RxAfM9JH)
Incredible.
I’m intrigued…commenters in another post said not to bother with SV for short ribs, and just use a slow cooker. I have a ton of these bad boys and would love to us my SV.
Someone give me a suggestion on how to tackle my short ribs with my SV, but from frozen. I’d be indebted to you 🙏🏾
Better up your temps. Still looks a bit pink.
72 hrs @ 145. Final answer.
Both the time and the temperature are unnecessary.
4 months and dont plug it in
I do 131° for 48 hours. You’re insane.
Top tier shit post
This reminds me of that line: my mother used to cook a beef roast to perfection. And then she cooked it five more hours.