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mikeal / sous-vide

Discussions, recipes, tips and tricks w/ sous vide.
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Braised Short Ribs #2

Open casconed opened 9 years ago

casconed commented 9 years ago

72 hours at 135˚. Finish under a broiler.

mikeal commented 9 years ago

Do you season them before tossing them in or just smother them in sauce when they come out?

casconed commented 9 years ago

I've done it a couple times with some dried onion, rice wine vinegar, sesame oil, and soy sauce in the bag, and a couple times where I sauced them after with a sweet chili sauce before I put them under the broiler.