In each bag I put one short rib seasoned with salt & pepper, sprig of rosemary, crushed clove of garlic, tbs tomato paste, & a slpash of red wine. Sealed the bags up & in the sous vide for 24 hrs. at 180...steained the cooking liquid skimmed the fat & reduced finished w/ salt & pepper & a splash of balsamic vinegar. Put the short ribs in pan & about 10 minutes under the broiler.
Holy goodness.
Holy goodness.
