My dinner was great last night. The sous vide short ribs? To die for. The 139F temperature I used (vs. 131 recommended) was absolutely perfect, a rich pink-not-quite-rose, what I used to think of as medium-rare before Americans started leaning into the European standard where rare is verging on blue. Perfect for my guests and to be honest I wouldn't have wanted them any rarer myself. And Jeff--the final bake was really just to warm them up and apply two coats of glaze. (The reduction sauce was the texture of a thick demi-glace.) As long as you don't heat them over 139 degrees they can't overcook.
Anyway, none of my guests had ever had anything like that. This morning I took the leftover one out of the fridge to nibble on for a cold breakfast, the way I would prime rib. But oof--when I cut slices off, the visible fat? A little scary!
Today's plan? Atonement! Fruit and salads coming up.
