Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight. Cooked them indirect around the Vortex.
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About when they were up to temp gave them each a quick sear.
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All seared and ready to come off the grill.
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These are going to go well with a cold one...
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No knife or fork needed, they melted in our mouths like butter!
Thanks for looking!