Beef Ribs Cooked En Sous Vide - 135 F for 48 Hours

Step 3 Vacuum Pack the Meat

Vacuum seal the meat.

I'm using a "channel-type" vacuum sealer; professional chefs will use a chamber sealer. The primary difference is that a channel sealer has difficulty sealing liquid into the bags (because it tries to suck the liquid out). That doesn't matter for this recipe, but for other sous vide recipes I get around this by freezing the liquid ingredients, then vacuum-packing them as solids.