56°C/48-Hour Short Ribs with Pomme Puree

Beef Short Ribs Your Way by Edmond

After a few experiments, the combination of 56°C/48-Hour turns out an extremely flavourful and tender texture.

Discussion

  •
  • Print
  • Email
  • Embed this recipe
{"id":1265,"activity_id":17,"user_id":159190,"title":"56°C/48-Hour Short Ribs with Pomme Puree","image_id":"{\"url\":\"https://www.filepicker.io/api/file/13alGIlpT7SSwdk1Tqb0\",\"filename\":\"Sous Vide Beef Short Ribs with Pomme Puree.jpg\",\"mimetype\":\"image/jpeg\",\"size\":153735,\"key\":\"users_uploads/cPUq0UsKQeumRRxj3JYo_Sous Vide Beef Short Ribs with Pomme Puree.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","notes":"After a few experiments, the combination of 56°C/48-Hour turns out an extremely flavourful and tender texture. ","created_at":"2015-01-02T02:23:21.497Z","updated_at":"2015-01-15T13:05:14.622Z","course_id":null,"approved":true,"likes_count":null,"slug":"56-c-48-hour-short-ribs-with-pomme-puree","comments_count":0,"assembly_id":null}