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- Long cut bone-in short rib from Prather Ranch
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- French the short rib 1-2 inches without removing any of the meat
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- Season with salt and pepper
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- Add some fermented vadouvan curry
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- Orange peal
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- Kryovac each portion individually
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- Set the circulator at 61.5 celsius, let heat fully
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- Once the spa is up to temp add the short ribs and sous vide for 24 hours
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- Remove ribs from the spa and let rest for 20 minutes, resting will help the meat retain all the juices
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- Remove from the bag and reserve the juices
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- Slice meat off the bone
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- If serving the bone, make a small incision to free the meat from the bone
