Sous-vide update - short ribs

UnConundrum · October 2005

I promised an update on the short ribs, so.... here it is If you're
interested, you can check out a thread on Sous-vide cooking at the EGullet forum .
I'm not going to repeat everything in the prior post on Sous-vide, just a quick and dirty.
First, I sealed the short ribs in a bag with some mushrooms, beef stock and port wine (they were seasoned with salt and pepper too).
<img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_being_sealed.jpg" align="center">[/p][p]I left them in the combi oven at 130F for 48 hours. The bags were cool enough to handle when they came out.
<img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_out_of_oven.jpg" align="center">[/p][p]I reserved the bag juices, and separated out the mushrooms. I sauted the mushrooms in some butter, added the strained bag juices, and reduced to make a pan sauce.
The shorties looked kind of blah on the outside, but beautiful on the inside
<img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_split.jpg" align="center">[/p][p]Obviously, they were ready to be finished on the egg. Sorry, the on egg shots got blurred, but... here's a picture of them
after 45 seconds per side at lava temps
<img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_off_egg.jpg" align="center">[/p][p]I cooked up some pasta, tossed it with the pan sauce, placed the shorties on top, with some freshly grated cheese, oh yeah, and some egg grilled asparagus.
<img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_on_plates.jpg" align="center">[/p][p]<img alt="" src="http://www.unconundrum.com/BGE/SV-short_ribs_on_plate.jpg" align="center">[/p][p]Oh yeah, almost forgot, they were fabulous The texture was unlike any short rib I've ever eaten. Was like eating a fine steak, not stringy at all, and required a knife to cut. Was VERY tender though, easy to chew, and great mouth feel... like a fine steak.

FlatEric · October 2005

UnConundrum,
Thanks for the update. I am now more excited about trying Michel Richards place....... I don't have time to try myself before i go otherwise i would. I think it would be interesting to do rookie first then pro....

The Virginian · October 2005

UnConundrum,
This sounds great. I have two questions.
1. What do you use to seal the food in the plastic?
2. Why doesn't potentially harmful bacteria grow at 130 degrees cooking temperature? [p]Thanks, [p]Brett

UnConundrum · October 2005

The Virginian,
1. I currently use a FoodSaver, but my wife relented and I have a commercial unit on order. I use the FoodSaver A LOT and I've actually worn out the gasket after several years of heavy use.
2. There's a better discussion of the bacteria issues in the eGullet thread EGullet forum . From what I gathered, the temps we hear bandied about are for short term cooks. For longer cooks like the short ribs, the bacteria die off at lower temperatures because they're exposed to that temperature for a longer time. Additionally, I add some acid, such as the wine, to each bag which also tends to kill off the bad guys.

Super Glide · October 2005

UnConundrum,[p]What is a "combi oven"[p]I'm dying to try this! Thanks!

UnConundrum · October 2005

superglide,
It's a piece of restaurant equipment that does convection steam and/or convection heat. It has a temperature range from 90F to 550F so it will maintain that lower temperature needed by sous-vide.

Sous-vide update - short ribs

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