…then we’ll eat some short ribs.
(to the tune of “I Wanna Be Sedated” by The Ramones)
I put some short ribs in a 135F/57.2C water bath at around 5pm last night, and as of December 23 at 10am, they’ve got 30 more hours to go before I pull them out and deep fry them. Water temperature holding pretty steady (between 57.1–57.2C) thanks to the immersion circulator.
I also separated a 3-bone standing rib roast and will be adding those pieces to the water tomorrow. More on that later. :-)