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: <br /> <br />• Short Rib • 85˚C / 185˚F, 12 hours - http://youtu.be/I5kQOQq7CuM <br />• Short Rib • 85˚C / 185˚F, 24 hours - http://youtu.be/QrGwzVYM7wI <br />• Short Rib • 70˚C / 158˚F, 16 hours - http://youtu.be/uX4PEVxfX0s <br />• Short Rib • 70˚C / 158˚F, 24 hours - http://youtu.be/YXeqEVWFdLM <br />• Short Rib • 62˚C / 144˚F, 24 hours - http://youtu.be/d-HbKVrL8ys <br />• Short Rib • 62˚C / 144˚F, 48 hours - http://youtu.be/eEej_K267-I <br />• Short Rib • 54˚C / 129˚F, 48 hours - http://youtu.be/8T5GoGo4eI8 <br />• Short Rib • 54˚C / 129˚F, 72 hours - http://youtu.be/awy1HhoHcZE <br /> <br />At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. <br /> <br />Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd <br /> <br />Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd <br /> <br />Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb <br /> <br />Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. <br /> <br />Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0 <br /> <br />Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
