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36 hour short ribs (42 hour actually)

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chocdoc
chocdoc Posts: 461
edited November -1 in EggHead Forum
Hot tubbed (aka sous vide'd) some inexpensive short ribs I found at the grocery store the other day.

56º C for 42 hours - plunged into cold water, grilled a bit on the egg for some additional flavour.

Tender as butter, perfectly beefy - next time a degree or two cooler for the colour though.

Here they are still in the bag, that red around them is abnormally beefy jelly - I wasn't paying attention or I would have caught it all, froze it, and used it to boost flavour in stews and such.

5526476154_50b19a5757.jpg
DSCN2672 by ChocDoc1, on Flickr

A quick brown nice and close to the lump.

5526476200_f27b15c12c.jpg
DSCN2675 by ChocDoc1, on Flickr


Lump could have been a bit hotter for a quicker grilling I'd say.

5525883139_631f24851b.jpg
DSCN2677 by ChocDoc1, on Flickr

Colour not so good - but still the most amazing texture ever and moist as can be!

5525883173_e17ed2eed4.jpg
DSCN2678 by ChocDoc1, on Flickr
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Comments

  • gdenby
    gdenby Posts: 6,239
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    Yes, the texture is unreal. Each bite sort of pops in the mouth.

    I've done short ribs 2 times at 131-2F, and 72 hours. I've done chuck roasts at 134F, once for 60 hours, and another for 48, which was better. At 60 hours, it was almost jelly like.

    Also, did a top round for 48 hours. Was better than any other way I have tried.

    For most of the cooks I just used salt and pepper, but did one batch of ribs with DP Cowlick, which worked pretty well.

    I haven't had a chance yet to sear on the Egg, because the weather has been so awful for months. I've been finishing with a fast pan sear. Hope to try the Egg in a week or two. Have any suggestions for timing?
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  • chocdoc
    chocdoc Posts: 461
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    I'm thinking as little time on the grill as required to get a bit of browning. I did rub with a bit of olive oil to encourage quick browning.
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    How did you maintain temp? Do you have the sous vide?

    http://www.cuisinetechnology.com/

    I have a hot plate like you used in science class back in High School. I wonder it it could somehow be used for this type of cook. :huh: It sounds like the heated water circulates in the pot while using the sous vide equipment. :unsure:
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  • Vincent Chase
    Vincent Chase Posts: 149
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    I got a killer deal on eBay at the end of December for the Polyscience Sous Vide unit that Williams & Sonoma sells for a little more than what the Sous Vide Supreme goes for. Price wise, it was still a very expensive gadget but I had to pull out the plastic for it. I've had a blast using it and think this way of cooking is a total game changer. If you really want to use the sous vide technology to it's fullest, those chamber vacuum sealers seem like almost a must. My circulator came with a binder of Thomas Keller sous vide recipes and I'd say 2/3 of them called for that chamber vacuum. Totally changes texture in certain foods and more importantly, allows you to sous vide foods in a marinade or liquid, something that's not possible with the Food Saver.

    I actually had a skirt steak yesterday that I sous vide for two days at 130. I had marinated it for another two in Asian flavors. Freaking awesome. I've also done a 72 hour short rib recipe from David Chang, and it was a revelation.

    I wish I could tie the Egg into this but sadly I can't. I sear really, really quickly because I've already cooked the protein to around what I want it to be internally and searing for too long is going to take the doneness to the next level. I seared the skirt steak yesterday for 15 seconds a side in my screaming hot cast iron pot. Really just looking for the Maillard Reaction to take place for texture. Can't justify the time or lump use solely for a 30 second sear in my Large. I'm definitely going to try to cold smoke some proteins in the future before I sous vide them. I have a tri-tip I found at Trader Joes that I'm thinking I want to try sous vide.
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  • chocdoc
    chocdoc Posts: 461
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    2Fategghead wrote:
    How did you maintain temp? Do you have the sous vide?

    http://www.cuisinetechnology.com/

    I have a hot plate like you used in science class back in High School. I wonder it it could somehow be used for this type of cook. :huh: It sounds like the heated water circulates in the pot while using the sous vide equipment. :unsure:

    I have a Sous Vide Magic that I run my slow cooker through. It's one of the original units - I was a beta tester for it, so it's in whole degrees while the new ones are in 10ths of a degree. It works for my purposes.

    I know some people are using the hot plates - just have to make sure they don't draw too much current with the SVM.
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  • chocdoc
    chocdoc Posts: 461
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    Vincent Chase wrote:
    I got a killer deal on eBay at the end of December for the Polyscience Sous Vide unit that Williams & Sonoma sells for a little more than what the Sous Vide Supreme goes for. Price wise, it was still a very expensive gadget but I had to pull out the plastic for it. I've had a blast using it and think this way of cooking is a total game changer. If you really want to use the sous vide technology to it's fullest, those chamber vacuum sealers seem like almost a must. My circulator came with a binder of Thomas Keller sous vide recipes and I'd say 2/3 of them called for that chamber vacuum. Totally changes texture in certain foods and more importantly, allows you to sous vide foods in a marinade or liquid, something that's not possible with the Food Saver.

    I actually had a skirt steak yesterday that I sous vide for two days at 130. I had marinated it for another two in Asian flavors. Freaking awesome. I've also done a 72 hour short rib recipe from David Chang, and it was a revelation.

    I wish I could tie the Egg into this but sadly I can't. I sear really, really quickly because I've already cooked the protein to around what I want it to be internally and searing for too long is going to take the doneness to the next level. I seared the skirt steak yesterday for 15 seconds a side in my screaming hot cast iron pot. Really just looking for the Maillard Reaction to take place for texture. Can't justify the time or lump use solely for a 30 second sear in my Large. I'm definitely going to try to cold smoke some proteins in the future before I sous vide them. I have a tri-tip I found at Trader Joes that I'm thinking I want to try sous vide.

    Picked up a chamber vacuum sealer on Kijiji a couple of weeks back for a great price. Just waiting for hubby to hook up the 220V for it - hope that will happen in this lifetime!
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  • Vincent Chase
    Vincent Chase Posts: 149
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    Damn, I'm jealous! The Sous Vide Supreme has just put one out and at $800 it's the cheapest one I've seen. Even if I had the extra cash I'm not sure I could stomach making that purchase. If they end up selling that at Sur La Table (where I have seen the Sous Vide Supreme sold), maybe I'll just suggest gift cards there around holiday time. Over time, I could accumulate enough gift cards to make this happen ;)
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Thanks :) When I get around to it I may pic a food and research temp and time and try it. ;)
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  • chocdoc
    chocdoc Posts: 461
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    Vincent Chase wrote:
    Damn, I'm jealous! The Sous Vide Supreme has just put one out and at $800 it's the cheapest one I've seen. Even if I had the extra cash I'm not sure I could stomach making that purchase. If they end up selling that at Sur La Table (where I have seen the Sous Vide Supreme sold), maybe I'll just suggest gift cards there around holiday time. Over time, I could accumulate enough gift cards to make this happen ;)

    The one SVS is selling can be had elsewhere for about $675.
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  • Hoss
    Hoss Posts: 14,600
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    WOW! 42 hours. Great lookin vittles.I've never tried short ribs but those look MITEEFINE!
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