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OT first attempt at sous vide short ribs

CanuggheadCanugghead Posts: 5,336
edited February 2014 in Beef
About 2" thick short ribs, simple S&P only, 133F for 72 hours, very tender melt in the mouth with great beef flavour.  No searing, just short dunk in simmering bag juice and red wine reduction. Everyone loves it. Now I'm wondering what it would be like @144F for 72h per MCAH?  Excuse the poor plating.

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canuckland

Comments

  • calikingcaliking Posts: 8,156
    That looks very good! I can't wait to try short ribs. Why no sear at the end, just out of curiosity?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 5,336
    It was late, didn't feel like firing up the egg nor smoking up the kitchen with super heated CI pan... also we didn't have any guests to impress and too lazy to worry about 'appearance' 
    :\">

    I plan to try SV blade roast (you call it chuck roast in US?) next, 132F for 24h.
    canuckland
  • CanuggheadCanugghead Posts: 5,336
    btw, MCAH SV short ribs recipe does not call for searing.
    canuckland
  • cazzycazzy Posts: 8,806
    I did 68 hours @145.  Finished with a sear on the egg!  Nom Nom.  My texture looked very different than yours.  

    image
    Just a hack that makes some $hitty BBQ....
  • SteveWPBFLSteveWPBFL Posts: 1,307
    Stop already! Is THAT much time really needed for SV? Wouldn't 8 hrs work?
  • cazzycazzy Posts: 8,806
    8 hours is not enough time to break down all the connective tissue. We're starting with a really tough cut of meat, so it's much different than doing a chicken breast or a fine cut of beef.

    It's also Set it and Forget it. Incredibly easy and yields great results!
    Just a hack that makes some $hitty BBQ....
  • CanuggheadCanugghead Posts: 5,336
    edited February 2014
    cazzy said:
    I did 68 hours @145.  Finished with a sear on the egg!  Nom Nom.  My texture looked very different than yours.  

    image
    So that's more or less like MCAH's 144F/72h, I should try that next time, with sear.  Did you make glaze or sauce with the juice?
    Come to think of it, mine has texture kind of similar to prime rib but more tender.  Let the SV adventure continues.  

    btw, it's set it and forget it indeed. Trouble is, one of these days, I'll FORGET it  
    :\">
    canuckland
  • cazzycazzy Posts: 8,806
    cazzy said:
    I did 68 hours @145.  Finished with a sear on the egg!  Nom Nom.  My texture looked very different than yours.  

    image
    So that's on par with MCAH's 144F/72h, I should try that next time, with sear.  Did you make glaze or sauce with the juice?
    I just made a gravy from the juices.  I didn't find a demi glace and didn't feel like making one, so it was much easier.  
    Just a hack that makes some $hitty BBQ....
  • calikingcaliking Posts: 8,156
    It was late, didn't feel like firing up the egg nor smoking up the kitchen with super heated CI pan... also we didn't have any guests to impress and too lazy to worry about 'appearance' 
    :\">

    I plan to try SV blade roast (you call it chuck roast in US?) next, 132F for 24h.
    I bought one of these: 

    Among the other pyromaniacal things I have used it for, I did use it to sear a SV rack of lamb recently. Didn't feel like firing up an egg for 2 mins of searing. Gave the surface a bit of char and Maillard reaction goodness. Took less than 3mins, start to finish. The butane canisters are pricey on Amazon but much  cheaper at Asian supermarkets.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 5,336
    edited February 2014
    I have a small torch but it's just not up to the task.
    Iwatani is $64 at Amazon.ca, lol, however I found this that looks similar, what do you think?
    ($26, free shipping from HK)

    Yup, I still have a stockpile of those canisters, they're as low as $4 or $5 for pack of four in Asian markets here.

    Edit: Haha, the same unit with different brand name is only $11 at Amazon.com ...
    canuckland
  • calikingcaliking Posts: 8,156
    Holy cow! I bought the Iwatani torch for ~$30 and thought it was spendy. I love that thing though. 

    What cut of meat did you use? I'm not sure I know what short ribs are supposed to look like. Multiple bones in a rack configuration? Individually cut lengthwise or transverse section?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 5,336
    I used beef short ribs, do a google image search and you'll see different variations in width and thickness.  Here's my poor attempt at describing the one I got ... think of it as a rack of back ribs, bones are about two inches long (these are precut at supermarket, some butchers can also cut you different strip width), the meat above the bones (non membrane side) is almost 2" thick but tapers at each end of the rack... gosh, now I'm confused myself, sorry!
    canuckland
  • calikingcaliking Posts: 8,156
    Duh! How did I forget about Google images?? I'll take a peek. Thanks, Gary! I've got short ribs on the brain now.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 5,336
    edited March 2014
    @caliking - just ordered this toy, free shipping from Asia ... (this site ships free even for a 99 cents item!)
    image
    canuckland
  • "America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
  • calikingcaliking Posts: 8,156
    @Canugghead - that's a pretty serious looking pyro toy. The second one looks just like the one I have.

    @NEWB_IN_NOLA - I'm kinda surprised that was funded. But it looks cool!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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