My first attempt at 24 hour sous vide short ribs came out more like pot roast than steakhouse quality

I left them in at 135°F for the full day and the texture was way too soft, almost mushy, has anyone else found a better time and temp combo for short ribs that keeps some bite?

3 comments

3 Comments

the_blair2mo ago

Pot roast" is exactly how my first batch turned out too, 137 made em like dry chalk.

olivia_carr72mo ago

Low and slow always works better for tough meat.

taylorlewis1mo ago

Saw a serious chef on YouTube say 137 is actually the sweet spot for tenderness if you hold it way longer, like 24 hours in the bath. Might be worth trying before writing it off completely.