Beef Short Rib Sous Vide Question

If you have sous vide machine, it is worth using it over a standard braise.  

Your plan sounds sound. 

I have found giving the short ribs a "less than full" time in the bath - in other words - give them a head start in the SV so they can have more time in the smoker, works even better. 

Some people find the fall-apart SV short ribs a little disappointing because they're a bit mushy and don't have the Al dente "bite", but if you can get the best of both worlds with this process.

And the juice from the initial SV can be a very beefy base to make a sauce.

Here's one that's also served on grits.

http://www.snakeriverfarms.com/recipes/72-hour-ginger-short-ribs/

byrne092 said:

Good info, thanks everyone. Still trying to decide between sous vide and braise. I know braised is solid, because I have done it before. I have heard about the "72 hour" ones, and wanted to see what the hype was about.
I'm thinking 135 for 68-72 hours? Seems like there are endless variations of time and temp.
@nolaegghead do you care to elaborate on your comment. I wasn't planning on smoking at all, but a sear at the end.

If you don't plan on smoking at all and you use SV, then that SV needs to fully cook to the desired tenderness because a sear isn't going to do much in that regard.

Here are some of the biggest problems (in my opinion) with people using SV then not being pleased with the results:

1.  For tough meats like short ribs, people go time and temp, then consider it done.  For low and slows on the BGE, we preach time and temp is just a guideline, we check for tenderness to determine when to stop cooking.  SV is no different.  The process moves slower and is therefore more forgiving, but you should still check to see if the meat is done, and conversely, not over cook it or you'll get nasty mush.

2.  Seasoning the bag - salt doesn't just sit mostly on the outside, with long SV it can permeate the meat.  You want to use less salt.  Spices taste different if they don't get hot, and the aromatics that normally cook off are contained in the bag and the juice.  If you add some vegetables like onions, carrots, garlic and SV under 175F, the pectin will not break down and they will be crispy.

3.  There are different types of connective tissue in meat.  At low temps like 131F, I have noticed that some will break down, others will take much longer or not fully break down.  The meat doesn't always relax fully, and when it does, it can be mushy.  Different temps give you different combinations of texture.  You'll have to experiment to figure out what you like.

I recently did a batch at 145 for 48 hours and really liked the texture - easy to pull apart, but still with good texture. They were rubbed and added a couple dashes of liquid smoke, but that didnt' come thru at all.

I finished them direct over a really hot fire for about 1-2 minute per side to brown them off.  I took the liquid from the bag and reduced it by about half and seasoned it a bit as a gravy.  

mmm...may have to do that again this weekend.

I haven't had "mushy" w. SV and short ribs at 72 hrs. Plate ribs don't really need the treatment, but chucks do, IMO. If done right, the SV process turns the collagen toughness to gel w/o bursting all the muscle fibers.

Chuck roasts at 48 hours can be near steak quality. There are a couple of places where I live that sell select whole strip steak sections. 48 hours, and they are melting tender, as good as choice.

I've had a few mush failures. For instance, a piece of pork loin I intended to serve at lunch, but had to put off till dinner, and left in the bath. Quite edible and nutritious, but glop, almost nasty, even tho seared.

Looks good

Looks decent. Sloppy plates are as tasty as tidy ones.

SV typically intensifies flavors, fresh garlic most notably. The sear can wipe out lots of flavor molecules. But usually there is enough fluid in the SV bag to make a good sauce.

Where I live, good short ribs can run up to $8/lb. But rib-eye cap, rarely seen, is closer to $18. So I'd expect some difference in quality.