Short Ribs

Background: This is the first long cook experiment. The short ribs came from the University Farmer's Market from the Vashon Island meat guy.



Recipe: Salt, Pepper, Aleppo Pepper, Garlic Powder sprinkled over meat. Vacuum sealed.

Temperature: 139degrees

Time: 30 hours

Finishing: Pan seared until browned, finished with a morel mushroom red wine sauce. Served with western style baked beans.

Result: Good not great. 30 hours was a bit too short for cookign time. Needed probably closer to 48hours. Will definitely try again though.