72-Hour Sous-Vide Short Ribs
I use a 6-pound uncut slab of short ribs from my butcher, but you can use 6 to 8 pre-cut pieces.
I prefer alderwood smoked salt.
Use more than 1 sealable plastic bag if necessary to leave plenty of room between ribs.
Ribs can also be browned to finish using a blowtorch, or under a hot broiler. The goal is to brown them evenly and as quickly as possible.