"W" > wrote in message
...
> What would be some good temperatures and times to cook chuck short ribs
> using sous vide? They are a tougher, leaner rib from grass fed cows. I
> want to end up with something that is tender and juicy. I like a
> slightly
> rarer meat.

I could share them but I won't. The last time you asked I posted a whole
list of timings which you totally ignored.



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