re: Sous Vide Beef Ribs (48 hours NOW SERVED!)

132 degrees for me, finishing on a grill, skillet, or under a broiler. I let mine go 72 hours. It has the consistency of prime rib.

LINK




You're in for a treat.

Some animals ignore you when you stop to take their picture. Cows never do. I love that about them.

Although my presentation lacks creativity, the meat was a perfect med rare and incredibly tender. My wife and daughter raved about how great the meat tasted. It's a very deep beef flavor, if that's such a thing. It's worth the investment as far as I'm concerned.

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Consistency of prime rib

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This is the same thing my wife said. You were spot on when you said I'd be in for a treat. Sandwiches today with leftovers.

Looking at that, I can imagine something like a "prime rib pop" presentation (like done with lamb and chicken/duck) with the frenched bones. More of a gastro-vibe but would be a nat party presentation. I saw your picture I thought "mini prime rib on a bone".

Under 140 sorta scares me because SafeServe beat the 40-140 'danger zone' into my head.

The temp I went with was 146° for 48 hours and the meat was just as you described. It came off the bone with little effort, but did not fall off the bone. Pic of today's sandwich!