Here we look at the wide range of textures achievable when combining sous vide cooking with a tough cut of beef. In this case we used short ribs. Here are links to the results:

• Short Rib • 85˚C / 185˚F, 12 hours - http://youtu.be/I5kQOQq7CuM
• Short Rib • 85˚C / 185˚F, 24 hours - http://youtu.be/QrGwzVYM7wI
• Short Rib • 70˚C / 158˚F, 16 hours - http://youtu.be/uX4PEVxfX0s
• Short Rib • 70˚C / 158˚F, 24 hours - http://youtu.be/YXeqEVWFdLM
• Short Rib • 62˚C / 144˚F, 24 hours - http://youtu.be/d-HbKVrL8ys
• Short Rib • 62˚C / 144˚F, 48 hours - http://youtu.be/eEej_K267-I
• Short Rib • 54˚C / 129˚F, 48 hours - http://youtu.be/8T5GoGo4eI8
• Short Rib • 54˚C / 129˚F, 72 hours - http://youtu.be/awy1HhoHcZE

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