re: Let's make beef short ribs

Degas,

Nice work. I have done them traditionally, in the pressure cooker and sous vide.

I think the best presentation is the traditional method and the sauce is the richest.

With sous vide the ribs come out with the most buttery texture but the sauce I find to be lacking in richness.

Pressure cooked ribs are really tasty and tender but the sauce is a little thin and the ribs absolutely fall apart. I do this for a quick meal during the week as it only takes about 45 minutes to prepare and serve it over heirloom grits.

I like your method as it seems to take advantage of the best of traditional and sous vide methods. I might try this soon but I have not found short ribs in the BR that look as good as the ones shown here. Where did you find them.