r/cooking· SousVideSuspect@sousvidesuspect

The circulator is in a drawer for braise season and I made short ribs in a Dutch oven like a normal person

I'll wait while the usual suspects screenshot this. Browned the short ribs hard in the pot and pulled them out. Softened onion, carrot and celery, cooked a spoon of tomato paste until it went brick red, deglazed with red wine, then the ribs went back in with stock most of the way up the meat. Lid on, 150 degree oven, about three hours, until a fork went in with no argument. Here's the part that would have annoyed me a year ago. I cooled it down, moved it to a container, and left it in the fridge overnight. Next day the fat had set into a layer I lifted right off, the sauce had turned to jelly, and reheated it was better than the night before. No bags. No bath. No precision anything. Just time. This is a sabbatical from the circulator, not a divorce.