DIY Sous Vide Short Ribs

I posted this last week:

Newest Kitchen Gadget

Well I decided on some short ribs for my first go at it:

Started with 4 bone-in short ribs (one was too small)


Trimmed some of the fat and seasoned well with S/P and some rosemary.


Marinated for 10-12 hours with some beef stock and red wine:


Vacuum sealed, threw in some chopped garlic and sliced onions:


Put in water bath at 136 degrees, let go for 48 hours:


Here is a picture of what I had to stare at for two days...


Took bags out last night:


Let rest for a few minutes (probably not necessary) then de-boned and trimmed silver skin from bottoms.


In the meantime whipped up some cheesy/buttery grits and made a sauce from what liquid was left in the bags after straining it. Added some extra stock and red wine and reduced.


Seared ribs to get a good char, then cut them into more manageable pieces.


Dished it up and enjoyed!


Overall it wasn't as "fork tender" as i was expecting, but i didn't want it falling apart either. Tender as can be when chewing just had to use a knife to cut up a little.

Now to decide what I will do next.