Sous Vide Beef Timings

Beef Ribs

85 degC    -  12 hours       -  Texture like a slow braise
85 degC    -  24 hours       -  Very tender and flaky.  Falls apart easily with a gentle push
70 degC    -  16 hours       -  Soft and tender but requires a knife to cut
70 degC    -  24 hours       -  Soft, tender and flaky. Similar to a braise but juicer
62 degC    -  24 hours       -  Looks and eats more like steak, very juice and meaty flavour
62 degC    -  48 hours       -  Somewhere between a steak and a braise

54 degC    -  48 hours       -  Needs a knife and fork. Meat chewy like a rare steak great flavour
54 degC    -  72 hours       - Transformed

* Assumed all fresh produce - longer minimum times are needed is frozen.