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https://www.allrecipes.com/recipe/245849/72-hour-sous-vide-short-ribs/
Directions Step 1 Heat water in a sous-vide water bath to 133 degrees F (56 degrees C). Advertisement Step 2 Trim any areas of fat left on short ribs; coat thoroughly with …
http://happyvalleychow.com/blog/ppyvalleychow.com/2012/08/72-hour-sous-vide-baby-back-ribs.html
72 Hour Sous Vide Baby Back Ribs 2 cups dark brown sugar 5 tbsp salt 2 tbsp + 1 tsp smoked paprika 1 tbsp cayenne 2 tbsp garlic powder 2 tbsp + 1 tsp ground allspice 2 tbsp chili flakes 3 tbsp ancho chili powder 3 baby back ribs (6-8 lbs), halved Liquid Smoke Your favorite barbecue sauce, in this ...
https://www.sousvidetools.com/toolshed/recipes/sous-vide-72-hour-ish-barbecue-ribs/
https://www.epicurious.com/recipes/member/views/72-hour-sous-vide-short-ribs-52716181
Keep the remaining wine mixture. Place the short ribs in the water bath and set the timer to 72 hours. Cool the short ribs in a large bowl filled with iced water. Refrigerate.
https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/
In fact, when cooking sous vide for such extended periods, we often double vacuum seal the meat. Cooking the ribs at 62 °C / 144 °F for 72 hours will result in a tender, flaky meat with a pink hue, but you may prefer a different color or texture. By varying the cooking time and temperature, you can produce dramatically different textures.
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