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Costco boneless short rib question
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GlennM
Posts: 1,365
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
Comments
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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 -
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 -
A few weeks ago I did bone-in short ribs at 131 for 48 hours and they were delicious.Eggin' with a Large and SmallTwin Cities, MN
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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?Keepin' It Weird in The ATX FBTX
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They look and feel very tender before cookingIn the bush just East of Cambridge,Ontario
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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 -
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. -
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 SmallTwin Cities, MN
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Ok. I’m going to try 140 for 24 hrsIn the bush just East of Cambridge,Ontario
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Haven't cooked short ribs on the egg yet, but I braise the hell out of them during the winter months. One of my top 3 dishes. Here's last winter's topped with gremolata and served over stone-ground grits .
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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