Been reading for a while that boneless short ribs is as good, if not better than rib eyes for steak grilling. I snagged a nice pack at costco couple weeks ago. First try was a regular reversed sear like you do with a rib eye. The result was fantastic, really tender and, like my son commented, a really "beefy" taste. So for tonight, knowing this will be a busy Saturday ( dog to the groomer, prep 10# of snack sticks, and cleaning/reorganizing the garage) I called sous vide to the rescue! 130.5F for 6 hrs and finish on the searing zone on the grill. (my new way of searing is to put a cast iron griddle on top of the searing grate, heat it up for about 20 minutes, when hot, sesame oil and butter on it then the meat) Verdict, you should see the grin on my face...! can we dry aged short ribs?!
