Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sous Vide Short Ribs w/BGE Sear and Reduced Balsamic Wine Sauce

nolaeggheadnolaegghead Posts: 12,481
edited November 2012 in EggHead Forum
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.


imageimageimageimageimage
______________________________________________
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 

·

Comments

  • cazzycazzy Posts: 6,909
    Looks awesome! Can't wait to set up my hack sous vide. :D

    Why 60 hours? Could they have been done sooner? Seems like a really long time...
    Just a hack that makes some **** BBQ...
    ·
  • nolaeggheadnolaegghead Posts: 12,481
    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.
    ______________________________________________
    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 

    ·
  • MickeyMickey Posts: 15,821
    Nice rack
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

    ·
  • GlennMGlennM Posts: 351
    I think I will try this. A recipie for the sauce? Looks delicious!
    ·
  • TonyATonyA Posts: 553

    Fantastic shot on the grill!!  Those look tremendous

    ·
  • nolaeggheadnolaegghead Posts: 12,481
    GlennM said:
    I think I will try this. A recipie for the sauce? Looks delicious!
    The sauce is just some decent red wine, garlic, the juice from the sous vide bag, tiny bit of corn starch and balsamic vinegar.  Reduced, adjust salt levels by diluting with wine or adding more sauce.  Fat is from rib juice.
    ______________________________________________
    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 

    ·
Sign In or Register to comment.