After being wowed by the 72 hour version I tried last time, I was anxious to experiment with 48 hour short ribs. This time I used a slightly higher temperature of 135 degrees Fahrenheit (133 before). And the meat came out more tender but still intact. About as close to perfection as I’ve tasted.
The 72 hour was not as browned and more intact.
But the meat I used for the 48 hour version was also more marbled.
I suppose I should try 72 hours at 135 to see the difference. But if I get my gas back in the next week as promised (!!), I don’t think I’ll be using electric products to cook any time soon (you don’t want to know what my electric bill has been).
In the meantime, I plan on tasting Betony’s short ribs to see how those compare to my own experiments.