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Costco boneless short rib question

GlennMGlennM Posts: 852
edited June 14 in EggHead Forum
I finally decided to give these a try. I am thinking 24 hours sous vide at 135 and finish with sauce and smoke on the egg?  Any thoughts?
In the bush just East of Cambridge,Ontario 

Comments

  • northGAcocknorthGAcock Posts: 10,548
    edited June 14
    Sometimes I sit and think.....and then sometimes I just sit.

    My thought of the day that is.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • mlc2013mlc2013 Posts: 618
    I have not ventured into the hot bath yet so I can not answer your question but I'm curious as to what others might say so I will stalk this thread. 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • chardchard Posts: 34
    A few weeks ago I did bone-in short ribs at 131 for 48 hours and they were delicious.
    Eggin' with a Large and Small
    Twin Cities, MN
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,904
    GlennM said:
    I finally decided to give these a try. I am thinking 24 hours sous vide at 135 and finish with sauce and smoke on the egg?  Any thoughts?
    where did you come up with the time and temp?
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • GlennMGlennM Posts: 852
    They look and feel very tender before cooking 
    In the bush just East of Cambridge,Ontario 
  • HellrodKCHellrodKC Posts: 150
    https://imgur.com/gallery/ggNgRHG

    Thats a link to some boneless short ribs I did a while back. I did 144 for 24 hours, but then just seared in cast iron. No matter how you do them, they will be good
  • SmokeyPittSmokeyPitt Posts: 9,901
    I have never done short ribs in sous vide, but I would think you may want to raise the temp a little so you render some more of the fat. I guess it depends on what "feel" you are going for. I have seen short ribs cooked like a steak. If you want them to be more like a traditional braised short rib I would think you would want to go for a higher temp. I see temps all over the place when I google. 

    Chefsteps like 185 for 12 hours:
    https://www.chefsteps.com/activities/beef-short-ribs-your-way


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • chardchard Posts: 34
    Edit from temp above - looked at my notes and it was 144 for 48 hours.  Couldn't figure out how to go back into the post to edit.  Sorry for the confusion.
    Eggin' with a Large and Small
    Twin Cities, MN
  • GlennMGlennM Posts: 852
    Ok. I’m going to try 140 for 24 hrs
    In the bush just East of Cambridge,Ontario 
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