Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sous Vide Short Ribs w/BGE Sear and Reduced Balsamic Wine Sauce
Options
nolaegghead
Posts: 42,102
Finally got a flash card reader so I used a decent camera this time.
Grass fed short ribs bagged with some raising the steaks DP then Sous Vide at 135 for about 60 hours, then let cool down a bit, then seared. Poured the bag juice into the balsamic and wine reduction sauce. Split a monster Idaho baker. The meat was still pink and as tender as a tenderloin. Delicious.
Grass fed short ribs bagged with some raising the steaks DP then Sous Vide at 135 for about 60 hours, then let cool down a bit, then seared. Poured the bag juice into the balsamic and wine reduction sauce. Split a monster Idaho baker. The meat was still pink and as tender as a tenderloin. Delicious.
______________________________________________
I love lamp..
Comments
-
Looks awesome! Can't wait to set up my hack sous vide.
Why 60 hours? Could they have been done sooner? Seems like a really long time...Just a hack that makes some $hitty BBQ.... -
I wanted a medium rare short rib. Takes a long time for he collagen to break down at 135F. I could have done 5 or 6 hours at 178 and they would be tender, but a different flavor profile and on the well done side. If you have the luxury of time, you can achieve a juicier texture at lower temperatures because the protein doesn't denature as much and squeeze out the moisture. There's wasn't much moisture in the bag after the cooking. That first pic is the bag post-cook.
______________________________________________I love lamp.. -
Nice rackSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
I think I will try this. A recipie for the sauce? Looks delicious!In the bush just East of Cambridge,Ontario
-
Fantastic shot on the grill!! Those look tremendous
-
GlennM said:I think I will try this. A recipie for the sauce? Looks delicious!
______________________________________________I love lamp..
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum