As some of you know, I grabbed up 3lbs of prime-graded short ribs from Costco. They are full length, so it is 2 long short ribs with lots of meat.
With that said, I seasoned them in salt and pepper and then did a sous vide at 135F (medium rare) for 48 hours.
So, the collagen is there, but the consistency of the meat is like a medium rare steak.
They are still bagged and in the refrigerator.
I want to know what suggestions you have about how to use them. Since they have just been seasoned with salt/pepper and have not been seared or even removed from the bag... they are a blank slate.
Any thoughts? I'd love ideas.
Thanks!
Submitted December 21, 2015 at 03:40AM by TheOneDudeOverThere http://ift.tt/1Tb4ldM AskCulinary
No comments:
Post a Comment