The Holy Grail of sous vide cooking, the 48-hour short rib! This tough cut turns ridiculously tender with the long, low temp cook, and the result is the best bite of beef you've ever tasted. Check out the recipe from #anovafoodnerd Jeff Akin of Feed Me Creative → https://recipes.anovaculinary.com/recipe/sous-vide-beef-short-rib-steak | Anova
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48 hour sous vide boneless short ribs. Cooked at 135 (thats how we like it). Was raining so I finished them off in the Typhur Dome 2. #sousvide #typhurdome2 | Ken Golden
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