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Sous Vide Short Ribs
cazzy
Posts: 9,136
I dusted off my Polyscience Immersion Circulator and decided I'd give short ribs a try. Nola gave me advice throughout and the meal was a hit! Thanks bruh!
Seasoned the short ribs with S&P, then vacuum sealed them and sous vide them for 68 hours @145.
Pulled them out, threw them in a cold water bath (still in the bag). Then, I took out the bones and threw them in the juices for the sauce. Meanwhile, I tossed the de-boned short ribs in the fridge (per nola's advice).
I seasoned everything again, then cooked them raised direct (flipped once) till they looked done. I would have temp checked them, but I was busy making mashed potatoes and veggies.
Amazing meal! I didn't add the veggies to the pic because I didn't have time to think how to plate them properly. lol
So good!
Just a hack that makes some $hitty BBQ....
Comments
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Nice work. Was the refrigeration to keep them from overshooting during the sear?
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Exactly for that reason!Eggcelsior said:Nice work. Was the refrigeration to keep them from overshooting during the sear?Just a hack that makes some $hitty BBQ.... -
I'm speechless! You never cease to amaze me.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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It's good to finally see some green in your back yard.Good looking grub.Be careful, man! I've got a beverage here.
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Yeah man...definitely glad to get some rain over here the last few weeks.travisstrick said:It's good to finally see some green in your back yard.Good looking grub.Just a hack that makes some $hitty BBQ.... -
Nice cook. Texture looks incredible. Can't go too far wrong listening to Nola.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Yeah...they were perfect. Not too mushy, not too firm. My brother said "oh my" when he took his first bite. Said he's never tasted anything more tender. The last pic doesn't do it justice...but not stringy and they all had a nice pink hue.Skiddymarker said:Nice cook. Texture looks incredible. Can't go too far wrong listening to Nola.Just a hack that makes some $hitty BBQ.... -
Looks killer! If I may ask, how does raised direct sear compare with searing on super heated CI pan? Also, what did you re-season with. This has been long overdue on my to-do list!canuckland
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Nola could prolly answer better. I took the raised direct approach as adding color, and kind of caramelizing the outside. I think a sear on a cast iron pan may work, just prolly easier to overshoot. Just S&P...kept the flavors simple as I wanted the beef to shine.Canugghead said:Looks killer! If I may ask, how does raised direct sear compare with searing on super heated CI pan? Also, what did you re-season with. This has been long overdue on my to-do list!Just a hack that makes some $hitty BBQ.... -
I think you answered my question about searing ... CI can overshoot, it also cannot sear uneven surface evenly. Thanks for sharing.canuckland
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whoop whoop whoop!!!
______________________________________________I love lamp.. -
Looks amazing! Great plated shot.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I think I'll dust off my sous vide machine. Looks great !!!__________________________________________Dripping Springs, Texas.Just west of Austintatious
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After an underwhelming SV ribeye attempt, I think i'll make beef short ribs my next trial on the new SV. Not prepared to give up on SV beef just yet! This post gives me hope!Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Sixty-Eight hours in the SV at 145? Holy cannoli! That's low and slow, my friend!Looks awesome!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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