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So I picked up some short ribs at sams that were on sale. Been wanting to cook those in SV. I'm seeing times and temps everywhere. 72@131, 72@144, 24@185
I was looking at one of the longer lower temp cooks, however my concern is that the fat won't render very well at these lower temps forcing you to have to cut around a lot of it. Anyone with experience want to give me any tips on time and temp and how to finish them. I've also seen pre sear, post sear, both, deep fry seems nobody can seem to agree on how to do these SV.
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