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?

2 comments

2 Comments

the_blair20h ago

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

olivia_carr717h ago

Low and slow always works better for tough meat.