72 Hours Sousvide Beef Ribs @ 55°C
Ingredients
- Beef ribs
- Smoked garlic
- Black garlic
- Liquid smoke (just few drops)
Instructions
- After vacuumed sealed you can keep in fridge or freeze them until you are ready to use. Defrost in the fridge for a couple of days before Sousvide.
- I left mine in the fridge for a week or so then Sousvide all together.
- After done you can freeze them and again you can defrost in the fridge a couple of days then out in room temperature a few hours before using. You can use hot water to reheat them, pan sear them with butter etc.
- I have 2 bags in freezer and will update this when I cook them.