Making a beef bourguignon with short ribs and I was concerned that the short ribs would not be tender enough so I put them in the sous vide with salt, pepper and thyme at 132F (55C) for 2 days, then ice bath, now refrigerated.
I plan on doing the rest of the cooking on the stove in a dutch oven.
I still need to cut the short ribs into smaller prices before I brown it, but do I need to make additional adjustments for the sear? Skip the lardons?
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