Has anyone else tried SousVideEverything’s short rib recipe: 160 degrees F for 48 hours? I’m excited, but please let me know if I shouldn’t get my hopes up…
by Impressive-Bad7953
18 Comments
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bourj
I did 48 hour short ribs, thought it was incredible. I liked it much better than the 72-hour short ribs, but I can’t remember why.
I appreciate that your short ribs are prepared for battle with the Huns.
bgetter
Can someone point me to that chain mail to buy?
Fun_Salamander_2220
Do you have to rotate the meat? Does the bottom not need space for water to circulate beneath?
Mayion
cmdubya
I’m interested in hearing the final results. Sounds like it should be good!
skaarface2
Dude I forgot about chain mayle
FeralRatBender
I thought me using magnets was a good idea and then I see this.
That chain is cool! And short ribs are always a fun cook
chef71
For a second I thought It was a literal “Sir loin” in his mail.
sorry in advance 🙂 I’m over tired.
LividPractice2342
Got the chainmail to weight large pieces but I kept slipping off – and water too hot to reposition w hands. Now I mostly weight down with a plate or two inside bag.
chuck_diesel79
Let’s get the “after” pics please
gamelover42
Is it stainless?
kane91z
I’ve done 48 hour ribs at 160 quite a few times. Been doing it for years, didn’t know it was a Guga thing. Always come out great after a quick sear.
bilbo_bugginz
I just got chain mail as a white elephant gag gift for Christmas. Had no use for it and was going to discard until I saw this photo. Thanks OP
ChrisFraunmunt
lmao the chain mail. well played
wayward_witch
Hmm maybe I should get my wife to dig out her chainmail making supplies.
18 Comments
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I did 48 hour short ribs, thought it was incredible. I liked it much better than the 72-hour short ribs, but I can’t remember why.
I appreciate that your short ribs are prepared for battle with the Huns.
Can someone point me to that chain mail to buy?
Do you have to rotate the meat? Does the bottom not need space for water to circulate beneath?
I’m interested in hearing the final results.
Sounds like it should be good!
Dude I forgot about chain mayle
I thought me using magnets was a good idea and then I see this.
I just do 140 for 36 hours and they are fire
https://preview.redd.it/0fpi3yc0ps9g1.jpeg?width=4284&format=pjpg&auto=webp&s=94e2c065009f65d953548a64fd8c3b04e2a0d9ec
That chain is cool! And short ribs are always a fun cook
For a second I thought It was a literal “Sir loin” in his mail.
sorry in advance 🙂 I’m over tired.
Got the chainmail to weight large pieces but I kept slipping off – and water too hot to reposition w hands. Now I mostly weight down with a plate or two inside bag.
Let’s get the “after” pics please
Is it stainless?
I’ve done 48 hour ribs at 160 quite a few times. Been doing it for years, didn’t know it was a Guga thing. Always come out great after a quick sear.
I just got chain mail as a white elephant gag gift for Christmas. Had no use for it and was going to discard until I saw this photo. Thanks OP
lmao the chain mail. well played
Hmm maybe I should get my wife to dig out her chainmail making supplies.