Every time I go to Meijer I look at the short ribs. This time, I thought, what the heck. I got two packages of four. I found recipes calling for 24 hrs to 72 hrs. I seasoned them with just kosher salt & course pepper & vac sealed. Being hooked on Sous Vide mushrooms, I got a package of "Restaurant Style", tossed with some Soy Sauce, Olive oil, thyme & salt&pepper. Got the Sous Vide to 175 and cooked the shrooms for 12 minutes. Took them out and tossed in the fridge. I let the ANOVA cool down to 133 and dropped in the short ribs. They hung out there for 28 hrs.
When I pulled the ribs, the juice filled a bowl! I warmed the shrooms in the still hot Sous Vide and added to the juices.
We browned the ribs a bit under the broiler and put all together.
The beans were simmered all afternoon with Shallots, Garlic and pieces of my bacon.
Sorry about the shoddy photography at the end, here. I was in a hurry to eat!
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The beans were simmered all afternoon with Shallots, Garlic and pieces of my bacon.
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