The Bob recently discovered just how easy it is to sous vide beef short ribs. All you do is season each piece liberally with salt and pepper, toss them in the machine for 48 hours, and broil them with some sauce (balsamic, bbq etc.) to finish. What you end up with is the texture of a braised rib with meat that is still pink in the center and some crackling charred fat on top. It’s pretty much amazing. Our last iteration involved a butternut squash risotto cooked in duck stock, with roasted carrots and Brussels sprouts (I wanted to deep fry these to test my thanksgiving recipe but ran out of time) and a maple and rosemary glaze. The only thing more delightful than the meal was a two year old dinner guest with excellent manners and a palate for sophisticated cheese plates!