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!