Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

One of the things we love about sous vide is the wealth of creative possibilities it offers. The ability to cook ingredients for prolonged periods of time at carefully controlled temperatures can yield appealing textures that are impractical, or even impossible, to achieve using conventional cooking techniques. Throughout this course, we’ll explore these possibilities; below is a showcase of just a few of the many textures you can achieve with a tough but flavorful cut of meat like beef short ribs.For more on sous vide, check out our <a href="https://www.chefsteps.com/classes/sous-vide-beyond-the-basics">Sous Vide: Beyond the Basics class</a>.

Beef Short Ribs Your Way