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Sous vide barbecue short ribs: Difference between revisions
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I cooked the [[Short ribs|short ribs]] in the [[Marinade|marinade]] for 24 hours at 75° C | I cooked the [[Short ribs|short ribs]] in the [[Marinade|marinade]] for 24 hours at 75° C | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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===Chef's notes=== | ===Chef's notes=== | ||
As [[Short ribs|short ribs]] release an awful amount of [[Fat|fat]], it might be an idea, if you have the time, to allow them to cool, skim the solidified fat and reheat to serve. | As [[Short ribs|short ribs]] release an awful amount of [[Fat|fat]], it might be an idea, if you have the time, to allow them to cool, skim the solidified fat and reheat to serve. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:North American recipes]] | [[Category:North American recipes]] | ||