Sous Vide beef short ribs - help/advice requested

Black_Badger

Hello All,
I stumbled across a good deal on some beef short ribs when I went to the local meat market today for pork spare ribs. I'd really like to do these for a long time in the sous vide, but I've never done that before. Does anyone have a really good recipe they would share?

Here are a couple of pics to show you what I'm starting with. Do I need to pull these out of the commercial vacuum pack for seasoning or anything, or can I accomplish that at the end when I sear?

Cheers all, much appreciated!
B_B  

Tak

I just did Short ribs sous vide...I cooked them 16hrs @158...then I put on the Egg @250 for 3hrs...they came out great!!!

chrisc133

All of these sous vide posts lately...going to have to learn how to use mine.  Please post how they turn out--I'm interested in giving them a try.

Black_Badger

Thanks @Tak, hat's shorter than some of the interesting recipes I'd heard, but I'm down to try anything that will yeild good results.

Will do @chrisc133, it's a great tool!

Does anyone have one of the long (48-72hrs) recipes that's really good?

Cheers -
B_B

Canugghead

How about this one?
http://eggheadforum.com/discussion/1157533/sous-vide-short-ribs

mahenryak

If you are looking for another longer cook time recommendation to try sometime, I have a recipe for 'melty steak-like texture' that calls for a medium-rare temp of 131 F for 48-72 hours.  Use of torch or CI pan recommended when searing at the end due to fall apart like quality.  (Modernist Cooking Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking).  BTW the same book contains other short rib cooking times similar to what others have already shared--so there are no absolutes, here.  One time I did baby-back ribs at 136 for an extended period of time and they were amazing.  Only problem was, and it was a big one, my wife couldn't get past the red looking meat so she just couldn't enjoy it that much. 

DMW

138* for 72 hours with a simple salt/pepper based rub. Pull, cube, and flash fry in 380* oil for about 30 seconds or so until you get a nice crust. Melty beef flavor with an awesome crunchy exterior.

nolaegghead

What DMW said.  If they are really fatty, 147F for 24 hours.  That's the magic number where you want some rendering of fat.

Black_Badger

Thanks guys; this is the sort of idea I was hoping for.

@nolaegghead are you saying 147 for first 24 then drop to 138 for additional 48hrs? I would say these are on the fairly fatty side.

Cheers all -
B_B

nolaegghead

Just 147.  Check for tenderness, keep them in longer if they need it.  Add some nitrite (celery powder if you want them more red/pink.