Sous Vide Short Rib Question...

JayHawkEye

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!

Z_Eggineer

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.

JayHawkEye

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!

Little Steven

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.

Little Steven

Here ya go

http://www.sousvidesupreme.com/en-us/sousvide_mealplanning.htm

double

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.

beteez

Google Momofuku short ribs for the ultimate s/v short rib.

Little Steven

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?

 

double

I guess I haven't tried that. @nolaegghead?

JayHawkEye

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!

JayHawkEye

What is the optimal temp for these guys for the next 3 days?

double

Here you go not under 131
http://eggheadforum.com/discussion/1147951/sous-vide-beef-short-ribs#latest