Sous Vide beef short ribs

double · February 2013

Going for 48hrs with the Sidekic. Picked these up from Costco today.

My wife thought I was crazy when I bought out a bag of ping pong balls.

Seasoned them with some hot pepper olive oil, kosher salt and crushed black pepper.

allsid · February 2013

So... looks like they are boneless, what temp, & why 48 vs 70 hrs which is a # I have read for short ribs.

Im only asking because I have some elk short ribs I cant wait to SV.

thanks- P

double · February 2013

Yep boneless and 48hrs well cause I got them today and want to eat them Saturday. I saw someone had done 48 hrs on here so it sounded good to me.

Eggcelsior · February 2013

Your wife thinks you're crazy?

Welcome to the club!

nolaegghead · February 2013

temp?

Looks good...ping pong balls - that's hilarious. I'll tell ya what works even better - that heavy duty bubble wrap. I'll try to post a pic - not much heat escapes at all with this stuff. and it's free. f yeah

double · February 2013

@nolaegghead 140 degrees do you think that will work or should I jack it up? I actually got the ping pong ball idea from you.

mwraulst · February 2013

don't go higher than 140. i cooked some at 127 for 48 hours with the sidekic, removed from water bath and seared in a ci pan, They turned out incredible, second to only the ones i did for 70 hours.

best of luck, its hard to wait that long but the results are well worth it with the short ribs.

Elk shortribs? short of flying west to bag one and flying it back i don't have access to them. any chance you picked them up via mailorder or somewhere located in the southeast? would love to try them!

gdenby · February 2013

I've done short ribs at a couple of different times and temps. My preference is the 72 hr method at 132-134F. I've done 140-142F for both 48 and 60 hours. Again, I liked the longer time, but neither were tough.

That's one of the "problems" w. SV. "Drat, I've only got 60 hours till serving, now what can I do?"

allsid · February 2013

mwraulst said:

don't go higher than 140. i cooked some at 127 for 48 hours with the sidekic, removed from water bath and seared in a ci pan, They turned out incredible, second to only the ones i did for 70 hours.

best of luck, its hard to wait that long but the results are well worth it with the short ribs.

Elk shortribs? short of flying west to bag one and flying it back i don't have access to them. any chance you picked them up via mailorder or somewhere located in the southeast? would love to try them!

I got really lucky and received an elk "care package" in exchange for some heirloom tomato's that I grew, so I do not have a mail order site for you.

@double I cannot wait to see how this cook turns out

double · February 2013

47 hours and everyone was blown away damn they tasted good. I felt the steaks were over cooked but everyone else loved them. The short ribs will be repeated for sure! Whiskey flowing cigars smoked dang what a great evening!

Dyal_SC · February 2013

Gracious.... Those look incredible. They look marinaded... Did you give them anything else other than the original seasoning?

nolaegghead · February 2013

mwraulst said:

don't go higher than 140. i cooked some at 127 for 48 hours with the sidekic, removed from water bath and seared in a ci pan, They turned out incredible, second to only the ones i did for 70 hours.

best of luck, its hard to wait that long but the results are well worth it with the short ribs.

Elk shortribs? short of flying west to bag one and flying it back i don't have access to them. any chance you picked them up via mailorder or somewhere located in the southeast? would love to try them!

I wouldn't go over 4 hours under 131 F. There's a well documented safety issue, although I'm sure the 131 F threshold is for some obscure species of bacteria.

double · February 2013

Nope just the original seasoning.

Sous Vide beef short ribs

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