re: Anova Sous Vide circulator?

Janky, I promise I'll make another thread on short ribs soon. I dug up the old thread but all the pics were on imageshack and I didn't feel like paying them money to host my pics so they are no longer visible.

They're terribly easy and in my opinion the best results of virtually anything I cook sous vide. Get those big honking ones on the top shelf at Albertson's. No salt or seasoning because of the long cook, but do add a touch of oil to the bags. 72 hours at 132 degrees. I chill them down in an ice bath, then freeze (or fridge) for later use at any time. Fire up the barbie while thawing them out, crisp up the outside and perhaps brush on a sauce, and enjoy your "prime rib on a bone".

Right now I've got baby backs in the unit going 40 hours at 140 degrees. The only drawback about these long cooks is that I can't use the unit for anything else.