The short rib with root vegetables from their nearby garden blew me away. They sous vide the short rib to keep it in tact. For those of you not familiar with this method, they cook the vacuum sealed meat to the desired temperature in a vat of water to the temperature they want the meat to be. For example, if you want the entire piece of beef tenderloin to be 51 degrees, you would normally have to put it in an oven that is 225 degrees but there is no way to guarantee the temperature you want. Using sous vide, the meat comes out perfectly.
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