The 48-hour sous-vide short ribs were rare, tender and juicy, totally unlike what you’d expect from short ribs. It was also impressive to see that sous-vide cooking could produce a browned outside and a tender, rare interior. The short ribs were served with a bone marrow croquette, a king trumpet mushroom, a cubeb pepper, spinach and a blackcurrant reduction. - James Cooper, Nantucket Restaurant Examiner
