Sous Vide Beef Fingers

63.33°C (146° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty
WM

Ingredients

  • Salt
  • Pepper

Comments

MD
martha dejong
Picture of the finished dish would have been nice. When you finished in the oven did you sauce the meat?
3 days ago

Directions

  1. Season the ribs with salt and pepper and place in a large zipper lock or vacuum seal bag.
  2. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
  3. Leave in water bath at 146F for 48 hours.
  4. Bake the ribs in the oven at 425ºF for 15-20 minutes.

Comments

MD
martha dejong
Picture of the finished dish would have been nice. When you finished in the oven did you sauce the meat?
3 days ago