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Sous Vide Short Ribs in Progress
4Runner
Posts: 2,948
My very first Sous Vide cook so as I approach the 72 hour mark at 145 later this afternoon, I'm searching for assurance. My plan is to pull, cool, reserve juices for a sauce and then throw the ribs on the Egg. Direct up high around 350. Just going to wait until I like the color and then pull and serve. Nothing but salt. pepper, garlic powder for seasoning. Any other thoughts or suggestions? Thanks
Joe - I'm a reformed gasser-holic
aka 4Runner
Columbia, SC
Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm
and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
What am I drinking now? Woodford....neat
Comments
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I do SV short ribs the same way. However I use a much higher temp and get the grill close to the coals. The searing process is very quick.
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I pulled my shorties and cooled them for a bit. That obviously allowed me to get a better sear on them. I seasoned before going in the bag and the salt penetrated the meat pretty well. Tasted a piece to judge how aggressive I needed to season before searing.
Mine didn't hold the bone, so I broiled the bones and added them to my pan sauce.Just a hack that makes some $hitty BBQ.... -
You should be pretty stoked on the SV short ribs. I am kind of a fan of finishing after char with Soy-Vay which is a teriyaki glaze but S & P should work fine as well. Personally, I am not the biggest fan of beef fat, so I prefer a pretty hot and aggressive rendering or char. I have never had great luck with SV juices for a sauce but would love to hear about it if you nail the gravy-The cool thing about a long slow SV is you can cook for days and still have a pinkish color-These were 72+ hours as well-Proud 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 -
Thanks for the info. I will go down low and hot for the sear.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I've been interested in Sous Vide for a while now but haven't made the investment. Which brand of Sous Vide equipment do you have?
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I lightly S&P + garlic powder'd and vac sealed my first sous vide short ribs few weeks ago, still in the freezer. Watching and learning from you closely!canuckland
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Cant wait to see the results. Learning a lot about SV right now
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cazzy said:I pulled my shorties and cooled them for a bit. That obviously allowed me to get a better sear on them. I seasoned before going in the bag and the salt penetrated the meat pretty well. Tasted a piece to judge how aggressive I needed to season before searing. Mine didn't hold the bone, so I broiled the bones and added them to my pan sauce.
"penetrated the meat" "pulled my shorties" "hold the bone"
Just sayin' Caz...family forum and all.
Steve
Caledon, ON
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No pics. Sorry. But a huge success. Everyone thought it tasted like prime rib. I reserved the juices and added salt and pepper, splashes of Worcestershire, butter, beef bullion cube, water and some cornstarch in water to thicken. Awesome and easy. I used the Sous Vide Supreme Demi I purchased with the coupon that was posted here for 199. I did season in the bag and then again after before the sear. Can't wait to try a flank steak next. Thanks for the input.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Great job! Gotta love SV...hard to screw up and helps you get great results consistently.Just a hack that makes some $hitty BBQ....
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Wish I had gotten the larger unit or one of the units to use with a cambro. Lots of fun to expirment. Thanks again.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Yeah...I originally got the SV Supreme, but I returned it and picked up the Poly Science Pro. Pretty happy about the decision I made.Just a hack that makes some $hitty BBQ....
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Thanks for sharing ... did you rest/chill it before searing?canuckland
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I pulled from the bag and reseasoned in a pan. I didn't go to the cool stage.I'm using the SV for a flank steak tonight.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
And the SV binge continues. 4 ribeyes in the water oven at 130. My SV might not ever make it back into its storage area.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Very nice. I've made fantastic lamb chops and chicken breast in my demi. Tried ribeyes once, but I think they could be better. Have not tried short ribs yet, but they're on the list!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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