Seasoned only with Salt & Pepper, cooked at 133°F for 66 hours [Sous-Vide].
Probably the best piece of meat I have ever eaten. So moist & flavorful at medium-rare. So tender that you don't need a knife, and if you grab onto the bone and put some effort into it, you can slide it out. Yet it is not mushy and actually holds together, such that it isn't 'pulled' or 'shredded' beef and the bone stays in there to be eaten like a rib.
I didn't take a picture of it, but before I slid the bone out, I actually took a bite out of it. The bite came off easily, but the meat stayed on the bone to form a perfect bite mark.
Just... wow... amazing... (my first time making these and I am shocked how delicious they are)
Before cutting into individual ribs:
After cutting a rib off:
After sliding the bone out for fun:
After eating some of it:
