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Message: [QUOTE="UconnFanNVa, post: 2376292, member: 5187"] I know its basketball season and steak talk is over, but thanks to this thread I decided to try Sous vide cooking! I have a short rib that I'm going to put in tonight i think. Found this site [URL]https://www.chefsteps.com/activities/beef-short-ribs-your-way[/URL] and am considering the 129 for 72 hours. Is it really that good? If I wait 72 hours it must be amazing. And is it safe? Do i have to worry about bacteria or other bad things in the meat that arent killed off at that low temp? [/QUOTE]