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https://www.allrecipes.com/recipe/245849/72-hour-sous-vide-short-ribs/
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 garlic and …
https://www.sousvidetools.com/toolshed/recipes/sous-vide-72-hour-ish-barbecue-ribs/
Cook for 72 hours. Heat a drizzle of oil in a pan or fire up the barbecue and brown off the ribs until they look mouth-wateringly good and ready to eat. Serve with your favourite sauce, a good spoonful of coleslaw and some chunky chips.
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. When ready to serve ...
https://worldrecipes.org/recipes/72-hour-sous-vide-short-ribs
72-Hour Sous-Vide Short Ribs. Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat ...
http://happyvalleychow.com/blog/ppyvalleychow.com/2012/08/72-hour-sous-vide-baby-back-ribs.html
72 Hour Sous Vide Baby Back Ribs August 08, 2012 / Eric ... If you are making the ribs, lower the water oven temperature to 144 degrees F, add in the ribs with the potatoes and cook for 72 hours. Open the potato pouch(es) and pour into the work bowl of a food processor, add the milk and puree until smooth. If you don't plan to serve right away ...
https://www.amazingfoodmadeeasy.com/web-stories/simple-72-hour-sous-vide-short-ribs-recipe-story
Sous Vide The Short Ribs. Add the bag to the preheated sous vide water bath. Let it cook until the short ribs are tenderized, 2 to 3 days. Click for Full Recipe! 72 hour sous vide short ribs are a classic preparation that people use to highlight the sous vide method.
http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/
So this recipe is a mix of Nathan Myrhvold 72 hours sous-vide short ribs and my own concoction. I normally would soak the short ribs overnight in a mixture of aromatic vegetables, herbs and red wine but I skipped that step because I figured that with the gentle cooking process over a 3 days period in the Sous Vide Supreme the short ribs and the ...
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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