Sous Vide Experiment Redux: 48 Hour Short Ribs

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…

Sous Vide Experiment: 72 Hour Beef Short Ribs

As I waited in line for carpaccio for New Year’s Eve, a woman next to me was emphatically telling another customer:  “Get the short ribs!”  She was adamant about how she cooked them every year at this time, and since they were on sale, you simply had to buy some.  It seemed like a compelling…

Slow Cooker Beef Short Ribs

Now that the cooler air seems to have permanently moved in (sigh), my body craves the heartier foods I’ve gone without all summer.  But just because it’s no longer ideal for outdoor cooking, doesn’t mean I want to spend hours over the stove (or have the time to do that).  That’s why I love my…