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Sous Vide beef short ribs
Comments
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So... looks like they are boneless, what temp, & why 48 vs 70 hrs which is a # I have read for short ribs.Im only asking because I have some elk short ribs I cant wait to SV.thanks- PProud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
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Yep boneless and 48hrs well cause I got them today and want to eat them Saturday. I saw someone had done 48 hrs on here so it sounded good to me.Lynnwood WA
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Your wife thinks you're crazy?
Welcome to the club! -
temp?
Looks good...ping pong balls - that's hilarious. I'll tell ya what works even better - that heavy duty bubble wrap. I'll try to post a pic - not much heat escapes at all with this stuff. and it's free. f yeah
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@nolaegghead 140 degrees do you think that will work or should I jack it up? I actually got the ping pong ball idea from you.Lynnwood WA
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don't go higher than 140. i cooked some at 127 for 48 hours with the sidekic, removed from water bath and seared in a ci pan, They turned out incredible, second to only the ones i did for 70 hours.
best of luck, its hard to wait that long but the results are well worth it with the short ribs.
Elk shortribs? short of flying west to bag one and flying it back i don't have access to them. any chance you picked them up via mailorder or somewhere located in the southeast? would love to try them!
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I've done short ribs at a couple of different times and temps. My preference is the 72 hr method at 132-134F. I've done 140-142F for both 48 and 60 hours. Again, I liked the longer time, but neither were tough.
That's one of the "problems" w. SV. "Drat, I've only got 60 hours till serving, now what can I do?"
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mwraulst said:
don't go higher than 140. i cooked some at 127 for 48 hours with the sidekic, removed from water bath and seared in a ci pan, They turned out incredible, second to only the ones i did for 70 hours.
best of luck, its hard to wait that long but the results are well worth it with the short ribs.
Elk shortribs? short of flying west to bag one and flying it back i don't have access to them. any chance you picked them up via mailorder or somewhere located in the southeast? would love to try them!
@double I cannot wait to see how this cook turns outProud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Gracious.... Those look incredible. They look marinaded... Did you give them anything else other than the original seasoning?
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mwraulst said:
don't go higher than 140. i cooked some at 127 for 48 hours with the sidekic, removed from water bath and seared in a ci pan, They turned out incredible, second to only the ones i did for 70 hours.
best of luck, its hard to wait that long but the results are well worth it with the short ribs.
Elk shortribs? short of flying west to bag one and flying it back i don't have access to them. any chance you picked them up via mailorder or somewhere located in the southeast? would love to try them!
______________________________________________I love lamp.. -
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