Sous-Vide-Que Short-Ribs Asian Style
I've made Short-Ribs many times before, and the plethora of Times and Temps tested would make you smirk. This will be my third installment on Short-Ribs. Why a third post? Because like everything, I only post when something knocks my socks off, or I find it interesting. I chose this time, temp, and the BBQ/Grill temp for a specific outcome. The desired outcome was to have a steak-like texture likened to a Ribeye cooked to perfection. Sous-Vide Processing, the Ribs at 158f for 18-Hours, produced everything I wanted. The connective tissue & Collagen rendered just enough, and the gelatin made them scrumptious. The harder Intermuscular fat softened up quite nice, and the grill took care of the rest. The intramuscular fat was perfect. The lovely color, aka doneness, was spot on too. I prefer pink meat and wanted to stay away from the traditional color associated with Short Ribs, which are typically cooked well over 186f. Trying to find a mid...