I just did some boneless short ribs for 24 hours and thought they were great. Wife couldn’t eat hers yesterday so I left it in the bath for an additional 24. The 24 hour was good, slight chew, good flavor. The 48 texture was pretty spectacular, I’ll be doing 48 going forward. 137 degrees in a galbi marinade. Bag juices as a jus.
by kdubbs009
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