sous vide short ribs

fishlessman

was thrown a curve this weekend, brother shows up with these. about 18 hours at 131f, then onto the grill an hour plus. can i say grease fat and more grease. tender though. was the mistake just too low a temp in the sous vide, would a shorter time in the 160's be better.

poster

That's cool that they were tender at such a low temp, basically med. beef temp. Ive been wanting to try this and cook sous vide for a while. Ive read some recipes were they run up to 72hrs at a lower temp like you did. I had luck with brisket at 155 as well, so maybe like you say 155-160 will work great, but I think I would let it run at least 24hours. If I try it I will report back.

ShesGotEggs

I have only done short ribs once, but did 140 degrees for 48 hours in the sous vide before finishing them off on the BGE. 

fishlessman

poster said:

That's cool that they were tender at such a low temp, basically med. beef temp. Ive been wanting to try this and cook sous vide for a while. Ive read some recipes were they run up to 72hrs at a lower temp like you did. I had luck with brisket at 155 as well, so maybe like you say 155-160 will work great, but I think I would let it run at least 24hours. If I try it I will report back.

wasnt sure what would happen, he brought the london broil piece as well, wanted that med/rare so it went into the same pot for less time. cooked the ribs into the high 180's on the grill but the fat never rendered out.  theres always a curve when you're half way through the bourbon slushy recipe

fishlessman

ShesGotEggs said:

I have only done short ribs once, but did 140 degrees for 48 hours in the sous vide before finishing them off on the BGE. 

i definitely need more experience with this thing, maybe buy a book, no internet connection up there to make these calls

bgebrent

Too short and too low.  Glad they turned out for you.  Internet is overrated.