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SV+Vortex Beef Short Ribs

post #1 of 4
Thread Starter 
Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight. Cooked them indirect around the Vortex.



About when they were up to temp gave them each a quick sear.



All seared and ready to come off the grill.



These are going to go well with a cold one...



No knife or fork needed, they melted in our mouths like butter!



Thanks for looking!
post #2 of 4
Tasty looking load of beefy goodness! Lots of beef ribs going on this weekend apparently. The searing picture is awesome!!icon14.gif
post #3 of 4
Wow oh wow those look great. icon14.gif
post #4 of 4

Those look absolutely delicious!

 

Point!

 

Al

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