Приготовление ребер путем разных температур и времени.

Here we look at the wide range of textures achievable when combining sous vide cooking with a tough cut of beef. In this case we used short ribs. Here are links to the results: • Short Rib • 85˚C / 185˚F, 12 hours - • Short Rib • 85˚C / 185˚F, 24 hours - • Short Rib • 70˚C / 158˚F, 16 hours - • Short Rib • 70˚C / 158˚F, 24 hours - • Short Rib • 62˚C / 144˚F, 24 hours - http://