I could use some help with next steps…I just finished a 72 hour sous vide on some short ribs that I trimmed down, seasoned with SPGp, @145. I just too them out and pat them dry and I'd like to broil or bake them right now with some homemade BBQ sauce.
Should I be cooling them off completely before throwing in the oven?
by agreyrod
2 Comments
Here’s ideas and tests:
https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab
Yep. I usually do these well ahead of time, and chill in the fridge, in the bag, overnight before finishing in the oven.