So I just fired up my completely ghetto sous vide rig (nope, no pictures...) that I made from a crock pot and an Auber Instruments PID I had lying around.
I figure go big or go home, so for the first run I'm doing short ribs 3 ways. I had 6 ribs in the package so I went with two in each Foodsaver bag. First one has salt, pepper, and garlic. Second is Chili Garlic paste (from the Sriracha folks), cheap-ass soy sauce, and a little sugar. Third is salt, pepper, and pumpkin blossom honey from The Bee Folks.
I'm thinking I'll let these cook until tomorrow night, or possibly Tuesday night, we'll see how patient I am. Currently set at 135F and I'll probably bump it up to ~140 about 12 hours before I pull them. the plan is then to finish them in a skillet with a little oil to put a nice crust on the outside. I'll probably stretch these into 3 meals since my wife doesn't care for short ribs. More for me!
More in a couple days.....