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Sous Vide Short Ribs

cazzycazzy Posts: 6,903
edited October 2013 in EggHead Forum
I dusted off my Polyscience Immersion Circulator and decided I'd give short ribs a try.  Nola gave me advice throughout and the meal was a hit!  Thanks bruh!  

Seasoned the short ribs with S&P, then vacuum sealed them and sous vide them for 68 hours @145.
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Pulled them out, threw them in a cold water bath (still in the bag).  Then, I took out the bones and threw them in the juices for the sauce.  Meanwhile, I tossed the de-boned short ribs in the fridge (per nola's advice).
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I seasoned everything again, then cooked them raised direct (flipped once) till they looked done.  I would have temp checked them, but I was busy making mashed potatoes and veggies.

Amazing meal!  I didn't add the veggies to the pic because I didn't have time to think how to plate them properly.  lol


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So good!
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Just a hack that makes some **** BBQ...
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Comments

  • EggcelsiorEggcelsior Posts: 10,215
    Nice work. Was the refrigeration to keep them from overshooting during the sear?
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  • cazzycazzy Posts: 6,903
    Nice work. Was the refrigeration to keep them from overshooting during the sear?
    Exactly for that reason!
    Just a hack that makes some **** BBQ...
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  • TUTTLE871TUTTLE871 Posts: 1,316
    I'm speechless! You never cease to amaze me.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • travisstricktravisstrick Posts: 4,713
    It's good to finally see some green in your back yard. 


    Good looking grub. 
    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 6,903
    It's good to finally see some green in your back yard. 


    Good looking grub. 
    Yeah man...definitely glad to get some rain over here the last few weeks.  
    Just a hack that makes some **** BBQ...
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  • SkiddymarkerSkiddymarker Posts: 6,286
    Nice cook. Texture looks incredible. Can't go too far wrong listening to Nola. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • cazzycazzy Posts: 6,903
    Nice cook. Texture looks incredible. Can't go too far wrong listening to Nola. 
    Yeah...they were perfect.  Not too mushy, not too firm.  My brother said "oh my" when he took his first bite.  Said he's never tasted anything more tender.  The last pic doesn't do it justice...but not stringy and they all had a nice pink hue.  
    Just a hack that makes some **** BBQ...
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  • CanuggheadCanugghead Posts: 4,382
    Looks killer!  If I may ask, how does raised direct sear compare with searing on super heated CI pan?  Also, what did you re-season with. This has been long overdue on my to-do list!
    Vaughan, ON
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  • cazzycazzy Posts: 6,903
    edited October 2013
    Looks killer!  If I may ask, how does raised direct sear compare with searing on super heated CI pan?  Also, what did you re-season with. This has been long overdue on my to-do list!
    Nola could prolly answer better.  I took the raised direct approach as adding color, and kind of caramelizing the outside.  I think a sear on a cast iron pan may work, just prolly easier to overshoot.  Just S&P...kept the flavors simple as I wanted the beef to shine.
    Just a hack that makes some **** BBQ...
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  • CanuggheadCanugghead Posts: 4,382
    I think you answered my question about searing ... CI can overshoot, it also cannot sear uneven surface evenly. Thanks for sharing.
    Vaughan, ON
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  • nolaeggheadnolaegghead Posts: 12,471
    whoop whoop whoop!!!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • calikingcaliking Posts: 6,419
    Looks amazing! Great plated shot.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • I think I'll dust off my sous vide machine.  Looks great !!!
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • bweekesbweekes Posts: 186
    After an underwhelming SV ribeye attempt, I think i'll make beef short ribs my next trial on the new SV. Not prepared to give up on SV beef just yet! This post gives me hope!
    Ajax, ON Canada
    (XL BGE, KJ Jr., La Caja China #2)
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  • JohnInCarolinaJohnInCarolina Posts: 1,791
    Sixty-Eight hours in the SV at 145?  Holy cannoli!  That's low and slow, my friend!

    Looks awesome!
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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