Not a good report on Sous Vide Beef Short Ribs

Village Idiot · May 2012

Whenever I cook something that is great, I can't wait to post it on the forum and share it with you all.

But, I also have the need to report less than stellar performance when there is a subject of interest. I am talking about my new Sous Vide cooker. I did my second cook of Beef Short Ribs. I cooked them at 142 degrees for 48 hours. They were incredibly tender like I thought they would be, but the flavor was very bland. I salt and peppered them before the cook, but that wasn't enough. I seared the beef beforehand because I thought they might be so tender they'd fall apart. In retrospect, they wouldn't have. And, I might have gotten some grilled steak taste if I had seared them afterwards.

I am not discouraged. It's all a part of learning.

travisstrick · May 2012

Well, they look good.

billybon · May 2012

I am surprised that the short ribs tasted bland. Usually I have to be careful not to over season when doing a long SV cook. I SV short ribs at 138 for 72 hours and they do not fall apart. I do not pre-sear but I always sear over a starter chimney of glowing coal just before serving. SV short ribs are one of my favorite foods, try it again.

The Cen-Tex Smoker · May 2012

I'm putting mine in now for 72 hrs and will sear after. Report to follow............

Gary, I've found in the few cooks I've done that all the flavor comes from the finish. The texture comes from the cook. it's amazing how much flavor you can add (think about your ribeyes the other night) in mere minutes after a SV cook. For me SV is all about texture. The flavor comes later...........

Billybon, Thanks for the tips. I'll try it your way and report back

Village Idiot · May 2012

Billybon and C-T. I think you're right. Sear AFTER the cook.

Like I said, it's a learning experience.

Thanks. !!!!!

The Cen-Tex Smoker · May 2012

I love that they are super tender @ med rare. Freaking awesome. Can't wait

Eggbertsdad · May 2012

VI,

They look great. Sorry they didn't turn out like you had hoped. I don't have a SV but my crock pot will hold 140ish. What's the minimum time you would let them simmer? Also, you said you put salt and pepper on them before you vacuum sealed them? Does that make a difference one way or the other?

Griffin · May 2012

Bummer that they didn't turn out how you hoped, especially after waiting 48 hours for them. That bites. They do look good. I think I may have to plug in my crock pot and see what kind of temp it gets to.

Village Idiot · May 2012

VI,

They look great. Sorry they didn't turn out like you had hoped. I don't have a SV but my crock pot will hold 140ish. What's the minimum time you would let them simmer? Also, you said you put salt and pepper on them before you vacuum sealed them? Does that make a difference one way or the other?

Dad, in looking at some recipes, my book will often add herbs like thyme or rosemary to certain meats. I decided just to S&P the short ribs because I am just learning.

As far as time/temperature, the book says, for short ribs,

Medium rare: 130º for 24-48 hours

Medium 140º for 24-48 hours

Well, slow 160º for 24 hours

Well, quick 175º for 10-14 hours

The Cen-Tex Smoker · May 2012

Seasoning in the bag makes a difference but the real flavor is still brought out in the finish. Sometimes I don't season at all in the bag but most of the time I do salt, pepper evoo. I'm doing salt pepper evoo and rosemary in the short ribs I have going now.

It does make a little difference but the real flavor comes in how you finish.

Hillbilly-Hightech · May 2012

VI - well, we've ALL had not-so-great results - after all, they can't ALL be professional chef perfection all the time

The funny thing is, I think we get used to, and sort of "spoiled" with respect to food from the Egg, and when something isn't just "quite right" - we can tell it, even if our guests can't & think it's the best (insert food here) they've ever eaten.

I know I've done that, particularly w/ a prime rib roast I did where I felt I had made it *too* smoky, but everyone else just raved about it!!

Anyway, I know your standards are high, and it's always a let down when a food doesn't live up to those standards - but, the thing is - now ya can adapt, adjust, and come back at it again!!!! (and of COURSE post pics & keep us informed as to how much better it was the next time)!!! ^:)^

The Cen-Tex Smoker · May 2012

VI - well, we've ALL had not-so-great results - after all, they can't ALL be professional chef perfection all the time

The funny thing is, I think we get used to, and sort of "spoiled" with respect to food from the Egg, and when something isn't just "quite right" - we can tell it, even if our guests can't & think it's the best (insert food here) they've ever eaten.

I know I've done that, particularly w/ a prime rib roast I did where I felt I had made it *too* smoky, but everyone else just raved about it!!

Anyway, I know your standards are high, and it's always a let down when a food doesn't live up to those standards - but, the thing is - now ya can adapt, adjust, and come back at it again!!!! (and of COURSE post pics & keep us informed as to how much better it was the next time)!!! ^:)^

Great call HH. I cook for a crowd and sit around and nit pick every detail while people just shove it down their gullets and say this is the best ___________ I've ever had. I do forget that most people just don't eat the way we do. My nephew is in college here at UT in Austin. We feed him and his girl all the time and they just die laughing when TFJ talk about how things aren't perfect.
They rarely are perfect but the egg sure helps hide a lot of flaws!

They are like "do you have any idea what we would be eating right now if we weren't' here"???? Guess it's good to keep it in perspective

Austin Egghead · May 2012

VI, those look good, but as you suspect they should have been seared after the water bath (sorry marketing can give it a fancy french name, but in the lab it is still a water bath). While warm tubbing allows the Capthepsin to "tenderize" this procedure develops very little flavor.

The flavor is added when hot temps react the protein sugars and the amino acids AKA Mallard reaction or caramelization. This will only occur at temps between 300-500 degrees ergo H2O bath first then sear for flavor. (ok Chemistry hat off)

Griffin, If you plan to use the Crock pot, do a little experiment to determine how long it takes the water to get back to desired temp after RT meat is added. The recirculating H2O baths in the lab are regulated and have heaters that can bring water temp back up pretty quick. I am pretty sure the crock pot can't do that.

BTW I priced a recirculating H2O bath in the Fischer catalog and the Sous Vide and I was surprised how close in $ the SV was to some of the analytical H2O baths.

Village Idiot · May 2012

@HH & C-T. Yep, the Egg has raised our standards for "acceptable" to a much higher criteria. The type of person that would get an Egg is somebody that seeks higher quality, so it's not surprising when results are disappointing when the meal isn't perfect. Again, I'm disappointed, but not discouraged.

@Austin Egghead. Thanks. Is that going to be on the test ?

) Actually, it does make sense and is a good lesson learned.

The Cen-Tex Smoker · May 2012

Alright- fire in the hole. 8 fatties in at 134. See you Sunday night!

Austin Egghead · May 2012

Cen-Tex are you doing ground meat in the SV? DId you grind it yourself or was it purchased? Just curious cause your temp is very close to thermophile loving bacteria and ground meat has a lot of surface that can be contaminated.

The Cen-Tex Smoker · May 2012

Cen-Tex are you doing ground meat in the SV? DId you grind it yourself or was it purchased? Just curious cause your temp is very close to thermophile loving bacteria and ground meat has a lot of surface that can be contaminated.

Short ribs. I've done ground beef before but only for an hour or so

Austin Egghead · May 2012

Whew, thinking the wrong fatty

The Cen-Tex Smoker · May 2012

Whew, thinking the wrong fatty

I don't do ground beef longer than 4 hrs. It's really good in the sous vide though

Griffin · May 2012

VI, those look good, but as you suspect they should have been seared after the water bath (sorry marketing can give it a fancy french name, but in the lab it is still a water bath). While warm tubbing allows the Capthepsin to "tenderize" this procedure develops very little flavor.

The flavor is added when hot temps react the protein sugars and the amino acids AKA Mallard reaction or caramelization. This will only occur at temps between 300-500 degrees ergo H2O bath first then sear for flavor. (ok Chemistry hat off)

Griffin, If you plan to use the Crock pot, do a little experiment to determine how long it takes the water to get back to desired temp after RT meat is added. The recirculating H2O baths in the lab are regulated and have heaters that can bring water temp back up pretty quick. I am pretty sure the crock pot can't do that.

BTW I priced a recirculating H2O bath in the Fischer catalog and the Sous Vide and I was surprised how close in $ the SV was to some of the analytical H2O baths.

I'd probably just use it more as a hot tub kinda thing. I'm never together enough to plan my meals 48 hours in advance. Hmmm...we order from Fisher all the time....I wonder if I could sneak a purchase order under my bosses nose for a new water bath without him noticing...

The Cen-Tex Smoker · May 2012

"(sorry marketing can give it a fancy french name, but in the lab it is still a water bath). "

We call it a water bath too. Sous Vide actually translates to "Under Vacuum" so calling the machine a Sous Vide is not technically correct (although we do it all the time). Water bath is more accurate to be sure.

butwhymalemodels · May 2012

Generic question here: What kind of effect would searing have on a typical short rib? VI, you had the meat in at 142 for 48 hours, so it's safe to assume the meat was at that temp all of the way through. If you sear it, would the temp spike? Is it too quick to change the temp? Would taking the ribs out, opening the package, etc. offset any change in temp from the searing?

Eggbertsdad · May 2012

I can't wait to try some short ribs this way. Thanks for all your input regarding what works and what doesn't. That's what makes this place great!

Village Idiot · May 2012

I can't wait to try some short ribs this way. Thanks for all your input regarding what works and what doesn't. That's what makes this place great!

You're welcoime, EDad. I'd love to only report stellar performances, but that would minimize the value of the forum here.

The Cen-Tex Smoker · May 2012

I can't wait to try some short ribs this way. Thanks for all your input regarding what works and what doesn't. That's what makes this place great!
You're welcoime, EDad. I'd love to only report stellar performances, but that would minimize the value of the forum here.

True- I showed my burnt up pizza the other day so it's only fair. At least yours looked good.

Eggbertsdad · May 2012

You're absolutely correct. I wish all the cooks were great, but that's what makes it fun.

eggo · May 2012

Each time we hit a homerun with a cook it just raises the bar, making future cooks hard to measure up. But we keep trying and that's what makes it fun. This forum offers many ways to tweek any recipe and that's why I frequent here. Thanks to all the seasoned grillers that are willing to share with a novice like myself.

The Cen-Tex Smoker · May 2012

36 hrs down, 36 to go. Cant' wait!

Not a good report on Sous Vide Beef Short Ribs

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