Sous Vide Boneless Shortribs

My generous brother just gave me a Sous Vide (water oven) and I have been having some serious fun with it. A hanger steak bathed about two hours and seared a couple minutes per side was killer tender and tasty.

This hunk of boneless short rib was left in about 36 hours,and seared about three per side on the gasser. It melted in your mouth, and tasted like prime rib.

I usually go no higher than 135F, which keeps these edge-to-edge rare.

Looks good... Can't you do this with hot water and an ordinary cooler too? I remember someone posting a video about that method awhile back.

Dyal_SC wrote:

Looks good... Can't you do this with hot water and an ordinary cooler too? I remember someone posting a video about that method awhile back.

I've been successful giving steaks a "bath" in hot water on my stove for an hour or so before grilling to finish. I don't suspect a cooler will maintain +- .5F for 72 hrs (or even 30) as will a Sous Vide cooker. If you have a pretty well-regulated stove and thermometer (and a foodsaver) I absolutely recommend it for some steaks.