Stout-glazed short ribs from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 163) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfect mashed potatoes

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Notes about this recipe

  • Eat Your Books

    Can substitute other stout for Guinness. Process takes 48-72 hours.

  • peaceoutdesign on October 23, 2022

    After 48 hours they came out easy to cut with a butter knife and very tender. The color was Medium rare and the glaze very good. I used boneless country style and would like to try bone in. I would also like to try for 72 hours and see what the difference would be.

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