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Sous Vide Short Rib Question...

JayHawkEyeJayHawkEye Posts: 191
Should I season the short ribs at all before putting them in the bath, or should I wait til just before the sear? Consequently, is it the same for all cuts of meat or do different things react better/worse to pre-seasoning? Thanks!
"Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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Comments

  • Z_EggineerZ_Eggineer Posts: 563
    I have seen people debate this, so could try it both ways this time.  I do know not to add fat (butter, oil, etc) to pouch since it can suck out flavor from meat.
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  • JayHawkEyeJayHawkEye Posts: 191
    Do they need to be thawed or can they be put in frozen? I just got my SideKic from @double in the mail and I want to use it NOW!
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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  • Little StevenLittle Steven Posts: 27,091
    I've heard you can cook from frozen. There is no safety reason you can't. Watch your seasoning though cause the flavour of the spices stays intense. Use a lot less than you would for other cooking methods.

    Steve 

    Caledon, ON

     

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  • doubledouble Posts: 1,214
    You want to cook those short ribs for 72 hrs the last ones I did for 48 and it wasn't enough. Keep an eye on the water level. I have never cooked from frozen.
    Lynnwood WA
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  • beteezbeteez Posts: 318
    Google Momofuku short ribs for the ultimate s/v short rib.
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  • Little StevenLittle Steven Posts: 27,091
    double said:
    You want to cook those short ribs for 72 hrs the last ones I did for 48 and it wasn't enough. Keep an eye on the water level. I have never cooked from frozen.

    Double,

    You could slow cook them on the egg for three or four hours after a shorter sous vide couldn't you?


     

    Steve 

    Caledon, ON

     

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  • doubledouble Posts: 1,214
    I guess I haven't tried that. @nolaegghead?
    Lynnwood WA
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  • JayHawkEyeJayHawkEye Posts: 191
    I just put them in the water in-seasoned. They were frozen when put in. I dont think that should matter too much on a 72 hour-ish cook. Plan to sear at the end. Will post an after cooking segment. Thanks, all!
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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  • JayHawkEyeJayHawkEye Posts: 191
    What is the optimal temp for these guys for the next 3 days?
    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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