Very slow cooked beef short ribs

Almost 60 hours at 62C with nothing more than a few thin tabs of butter. Then finished with a blowtorch sear and a red wine glaze.

Tasty but not mind blowing. Was tender but still chewy at medium doneness. The "beefiness" wasn't quite there - just wondering if the choice of meat was a factor (cheap @ 18.90 per kg from giant). Wondering if I should repeat...