beef and whiskey

I can’t even remember the last time I had short ribs, so I’m not much of an expert on what they normally taste like. But if they are supposed to taste like the most tender and succulent prime rib you ever sunk your teeth into, then I got it right.

Thursday,  noonish
It was a rather loose plan. I dumped the short ribs into their respective bags and added whatever barbque sauce I had on hand. I set the sous vide supreme to 130 degrees.

Friday, noonish
Find out we’re having surprise dinner guests. Decided to sous vide pork chops, but there wasn’t quite enough room in the machine, what with the three bags of short ribs already in there. I moved the short ribs to the rice cooker, which luckily enough kept them right around 130.

Sometime on Saturday
I moved the short ribs back to the sous vide supreme. By the way, our guests were amazed by the pork chops.

Sunday night

It’s short rib time!

Here they are, just out of the bath.

Time for a little benzomatic action:

Let’s have another look at that torch! Love to play with fire!

See, it looks like prime rib, doesn’t it? Tastes like it too, except different. In a good way. In a very very good way.

All done:

Later that same week

I actually cooked more than you see in the pictures above. I quick-chilled  (that is, I dumped the bag into a pot full of ice water) the rest and had them later in the week. They were every bit as good.

I found myself feeling a bit peckish a few days ago, so I opened the fridge to see what I could scare up for a snack. Hmm, there’s some leftover steak, ah, here’s a few slices of cooked bacon. Let’s see, what else do we have here… arugala? no…. bell peppers? no no no…. AH HA! A nice big chunk of brie! Wonderful, I’ll make a Dean Ornish Nightmare snack: beef, bacon, and brie!

Nothing too culinarily challenging here, I just sliced up the beef, put a slice of cooked bacon each slice, and topped them off with a generous slice of brie. Into the oven for a bit, and voila, a satisfying snack.