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.