Country Style Beef Ribs #2
These are the second half of a purchase Mrs Bear made a couple months ago.
There were 12 pieces (4 in each pack) @ $4.99 a pound.
I split the 12 into two bags of 6 for my SV, only adding a little CBP & Garlic Powder.
I had already done the first half at 155° for 21 hours, so I decided to try this time at 155° for 23 hours.
I removed the Vac Pack from the bath, pulled the pieces out, Dried them with Paper towels, and seared them on both sides in a Frying Pan with Butter. They browned up nicely.
Then I Plated some up with some of Mrs Bear’s Roasted Red Taters & some Broccoli. They were very tasty & Fork Tender, just like the first batch, and I’ll have to say I saw no difference between the 21 hours & the 23 hours. They were both nice & Tender & had Great Texture.
Then the next Day I sliced up another one & heated the little slices up & added them to the leftover Taters & a Couple of Eggs for a Great Breakfast.
This ends the experiments with these Beef CSRs, with my results showing that 155° for 21 to 23 hours produces Tasty Tender Beef CSRs with a very nice Texture.
Thanks For Stopping By,
Bear
6 CSRs racked & ready for a 23 hour bath @ 155°:
Fresh out of the SV:
Beginning the searing process:
All Seared up:
Bear's First Helping:
Next Morning's Bear Breakfast:
These are the second half of a purchase Mrs Bear made a couple months ago.
There were 12 pieces (4 in each pack) @ $4.99 a pound.
I split the 12 into two bags of 6 for my SV, only adding a little CBP & Garlic Powder.
I had already done the first half at 155° for 21 hours, so I decided to try this time at 155° for 23 hours.
I removed the Vac Pack from the bath, pulled the pieces out, Dried them with Paper towels, and seared them on both sides in a Frying Pan with Butter. They browned up nicely.
Then I Plated some up with some of Mrs Bear’s Roasted Red Taters & some Broccoli. They were very tasty & Fork Tender, just like the first batch, and I’ll have to say I saw no difference between the 21 hours & the 23 hours. They were both nice & Tender & had Great Texture.
Then the next Day I sliced up another one & heated the little slices up & added them to the leftover Taters & a Couple of Eggs for a Great Breakfast.
This ends the experiments with these Beef CSRs, with my results showing that 155° for 21 to 23 hours produces Tasty Tender Beef CSRs with a very nice Texture.
Thanks For Stopping By,
Bear
6 CSRs racked & ready for a 23 hour bath @ 155°:
Fresh out of the SV:
Beginning the searing process:
All Seared up:
Bear's First Helping:
Next Morning's Bear Breakfast: