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Sous Vide beef short ribs

Going for 48hrs with the Sidekic. Picked these up from Costco today.
Photobucket Pictures, Images and Photos
My wife thought I was crazy when I bought out a bag of ping pong balls.
Photobucket Pictures, Images and Photos
Seasoned them with some hot pepper olive oil, kosher salt and crushed black pepper.
Lynnwood WA

Comments

  • allsidallsid Posts: 488
    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-  P
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
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    Check out my book on Kamado cooking called Exclusively Kamado:
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  • doubledouble Posts: 1,214
    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
  • EggcelsiorEggcelsior Posts: 12,518
    Your wife thinks you're crazy?

    Welcome to the club!
  • nolaeggheadnolaegghead Posts: 19,619
    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
    ______________________________________________
    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 

  • doubledouble Posts: 1,214
    @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
  • mwraulstmwraulst Posts: 131

    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!

  • gdenbygdenby Posts: 5,202
    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?"
  • allsidallsid Posts: 488
    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 got really lucky and received an elk "care package" in exchange for some heirloom tomato's that I grew, so I do not have a mail order site for you.  

    @double I cannot wait to see how this cook turns out :)

    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • doubledouble Posts: 1,214
    Photobucket Pictures, Images and Photos

    47 hours and everyone was blown away damn they tasted good. I felt the steaks were over cooked but everyone else loved them. The short ribs will be repeated for sure! Whiskey flowing cigars smoked dang what a great evening!
    Lynnwood WA
  • Dyal_SCDyal_SC Posts: 3,964
    Gracious.... Those look incredible. They look marinaded... Did you give them anything else other than the original seasoning?
  • nolaeggheadnolaegghead Posts: 19,619
    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 wouldn't go over 4 hours under 131 F.  There's a well documented safety issue, although I'm sure the 131 F threshold is for some obscure species of bacteria.
    ______________________________________________
    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 

  • doubledouble Posts: 1,214
    Nope just the original seasoning.
    Lynnwood WA
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