Made this Tuesday night, 24 Hr. sous vide beef shortribs. Then reduced the bag juices with some Demi glaze, red wine and butter for a bordelaise. Poured over some creamy polenta and salted baby Bellas, accompanied with a Bordeaux or course.
Some how the short ribs always come out tasting more beefy than any of the prime cut steaks ( Ribeye, Filet) and they are way cheaper too.
