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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sous Vide Short Ribs

cazzycazzy Posts: 5,112
edited October 2013 in EggHead Forum
I dusted off my Polyscience Immersion Circulator and decided I'd give short ribs a try.  Nola gave me advice throughout and the meal was a hit!  Thanks bruh!  

Seasoned the short ribs with S&P, then vacuum sealed them and sous vide them for 68 hours @145.

Pulled them out, threw them in a cold water bath (still in the bag).  Then, I took out the bones and threw them in the juices for the sauce.  Meanwhile, I tossed the de-boned short ribs in the fridge (per nola's advice).

I seasoned everything again, then cooked them raised direct (flipped once) till they looked done.  I would have temp checked them, but I was busy making mashed potatoes and veggies.

Amazing meal!  I didn't add the veggies to the pic because I didn't have time to think how to plate them properly.  lol


So good!


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