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Costco boneless short rib question

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GlennM
GlennM Posts: 1,365
edited June 2018 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 
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  • northGAcock
    northGAcock Posts: 15,164
    edited June 2018
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    Sometimes I sit and think.....and then sometimes I just sit.

    My thought of the day that is.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • mlc2013
    mlc2013 Posts: 988
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    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
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  • chard
    chard Posts: 67
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    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
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,967
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    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?
    Keepin' It Weird in The ATX FBTX
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  • GlennM
    GlennM Posts: 1,365
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    They look and feel very tender before cooking 
    In the bush just East of Cambridge,Ontario 
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  • HellrodKC
    HellrodKC Posts: 174
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    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
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    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. 

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  • chard
    chard Posts: 67
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    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
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  • GlennM
    GlennM Posts: 1,365
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    Ok. I’m going to try 140 for 24 hrs
    In the bush just East of Cambridge,Ontario 
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