I'm SV'ing boneless beef short ribs for 48 hours at 144 degrees.
I'm either going to serve this over pasta, or over a potato puree. I'm thinking about the AR Red Wine Sauce for the topping. Has anyone tried it over a pasta? Or over a potato puree?
I also plan to pat it dry after it comes out of the SV, then put some salt/pepper and sear it. Does that sound like a good plan?
More pictures as the cook progresses (aka in 48 hours).
I'm either going to serve this over pasta, or over a potato puree. I'm thinking about the AR Red Wine Sauce for the topping. Has anyone tried it over a pasta? Or over a potato puree?
I also plan to pat it dry after it comes out of the SV, then put some salt/pepper and sear it. Does that sound like a good plan?
More pictures as the cook progresses (aka in 48 hours).
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