SV Short Ribs with Blackberry Balsamic Reduction

caliking

I'm sold. SV short ribs are da bomb. This is how it played out.

Started with short ribs, seasoned with Cow Lick. Into the tub 144°F for 72 hours.

Made the blackberry preserves the next day.

Last night, I took one of the jars and made the reduction sauce with some herbs/spices and 1 cup of balsamic vinegar.

While that was going,I fired up the large egg and made some veggies for a side - zucchini, garlic, EVOO, onions, Cavender's, cumin seed.

Once the veggies were done, I let the egg go nuclear so I could sear the short ribs. They sort of separated from the bones, so it wasn't as orderly as I had hoped for. That plus the inferno, that took the hair of my arm...again. Yes,  I burped the egg many times.

Plated shot:

Holy cr@p these were good!! Moist, beefy, super tender. Makes me think that a small brisket flat may be worth trying in the SV. Will definitely make these again. The sauce was pretty damn good too - tasted like tamarind... overall sweet, tangy, with a little kick to it. It would make a pretty good barbecue sauce too, with some additions.

This cook was brought to you by a couple of servings of Balvenie 15yo (not pictured) 

Little Steven

Sweet! Nice presentation! You missed your calling.

Skiddymarker

Beautiful plating, that right there turns a $9.95 entree into a $24.95 entree. Love your sponsor, will support them later today. 

Do you think less time in the Trés Booblay would help the ribs hang onto the bones during the sear? 

RAC

Burned more hair? I didn't think you had much left after Salado!

Kidding aside that look's awesome! Nice job.

caliking

Little Steven said:

Sweet! Nice presentation! You missed your calling.

Tell me about it. I think that everyday.

Canugghead

Looks unreal!  Now you got me thinking about SV brisket flat.  Guess you didn't want to sear with butane torch since the egg was already fired up.

caliking

@RAC - just when it was growing back too! I don't cook much steak, or ramp up the temps that much... maybe this is why

@Skiddymarker - I intend  to play around with this a bit. This first attempt was made to establish a baseline. Loved the flavor and texture of the meat, but the ribs separated from the bones through the fat layer between bone and meat. 

Other variations I want to try are:

133°F x 72 hours

Less time in the tub

Warm aging= SV @ 103°F x 1 hr. Increase to 120°F x 1hr. Then increase to 131°F.

Any tips?

caliking

@Canugghead - Thanks! Yes, the egg was already fired up for the veggie side, so I figured I would just crank it up at the end to sear. Next time I will try my Iwatami torch or even pan sear in a CI skillet. 

bclarksicle

Looks great. I'm curious, in modernist cuisine they don't season before the sous vide...their reasoning is that the ribs would begin to cure in salt for 3 days. You notice anything like that?

caliking

@bclarksicle - I don't have the book, but in my experience, that has not been the case. I always season the meat before SV, and have never had a cured or "hammy" taste to the meat. I have generally used rubs that are lower in salt than most store-bought rubs, maybe that is why? But I doubt that the amount of salt in the rub is enough to give the meat a cured  flavor. The short ribs did not taste cured at all.