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72 hour SV boneless short ribs!

JohnEggGio
JohnEggGio Posts: 1,430
in EggHead Forum
Ok, just gonna say this was DAMN good!  Boneless short ribs from Wegman's.  Had a busy day Thursday, so cleaned them up really well and gave them a good sear on the gasser.  Pulled them off and put them in SV at 135 for the next 72 hours.  Removed  all the juices from the SV bag, added a cup of imported Ruby Port, and a couple of large tablespoons of orange marmalade - let it reduce for about 90 minutes.  Dropped the short ribs on a 300 raised direct Egg grate, glazed multiple times with the reduction.  Served with roasted garlic mashed potatoes, blue cheese salad, and crunchy ciabatta with roasted garlic butter.  First bites were all "OMG"...

Apologies for the ordered of photos- y 'all will figure it out.

I did well!
Maryland, 1 LBGE
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Comments

  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @JohnEggGio I have done SV short ribs for several years.  I have experimented with a number of time and temperature combinations.  I finally settled on the temp and texture that my family preferred of 135 degrees for 24 hrs.  The texture is close to a very tender filet.  I rub heavily with a coarse Montreal steak rub and sear just like a steak.  I normally SV several packs at a time and freeze.  No difference in taste than freshly cooked and all you need is a quick sear for a meal.


    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    Sorry correction @JohnEggGio I do short ribs @135 for 48 hrs, chuck roast for 24 hours. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Money_Hillbilly said:
    Sorry correction @JohnEggGio I do short ribs @135 for 48 hrs, chuck roast for 24 hours. 
    I think the last time I did these it was 48 hours.  I can't say that anything was gained from the additional time.  As you suggested, I made far more than we could eat in one meal - very much looking forward to leftovers tonight!  In the past I've cut into ~1/4 inch slices and gently warmed in a fry pan - not sure what my game plan is for tonight - maybe a hot and sweet bbq sauce and rice...
    Maryland, 1 LBGE
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  • rekameohs
    rekameohs Posts: 264
    JohnEggGio said:
    I think the last time I did these it was 48 hours.  I can't say that anything was gained from the additional time. 
    I would love to see the difference between ones done at a much shorter time frame (~4-6 hours) vs the longer ones.  I guess we need ATK or Cooks Illustrated to do a bunch of them, like they did with the Beef Wellington, where they determined to pull it at 85 degrees.

    Raleigh, NC
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    rekameohs said:
    JohnEggGio said:
    I think the last time I did these it was 48 hours.  I can't say that anything was gained from the additional time. 
    I would love to see the difference between ones done at a much shorter time frame (~4-6 hours) vs the longer ones.  I guess we need ATK or Cooks Illustrated to do a bunch of them, like they did with the Beef Wellington, where they determined to pull it at 85 degrees.

    An alternative for a quicker cook (of course) is going with a braise - I might try that next time.
    Maryland, 1 LBGE
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    I do them both ways with totally different outcomes.  SV comes out medium rare with the texture of a filet with exceptional flavor.  The smoked and braised version comes out more like brisket on a stick.  Excellent results both ways.
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • nolaegghead
    nolaegghead Posts: 42,109
    For me, the meat will drive the cooking method.  If there's excessive inter-muscular fat, a low temp SV will make everything tender, but every bite will be like eating a wagyu spinalis.  So if i want to render that fat, I'll braise or smoke it with no SV component.  If it's relatively lean and the fat is mostly in layers discreet from the muscle, a low temp, long SV makes it like prime rib.

    What you do - searing, smoking, etc. - on the outside of the meat is your business, but given most of the outside is fat, I prefer to focus on the inside.
    ______________________________________________
    I love lamp..
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    nolaegghead said:
    For me, the meat will drive the cooking method.  If there's excessive inter-muscular fat, a low temp SV will make everything tender, but every bite will be like eating a wagyu spinalis.  So if i want to render that fat, I'll braise or smoke it with no SV component.  If it's relatively lean and the fat is mostly in layers discreet from the muscle, a low temp, long SV makes it like prime rib.

    What you do - searing, smoking, etc. - on the outside of the meat is your business, but given most of the outside is fat, I prefer to focus on the inside.
    These were fairly lean.  Most of the fat was exterior on one side of the cube, so it was easy to remove with a sharp filet knife.  Last night when I sliced for reheating it was easier to see the veins of fat running through the meat - not excessive at all.  Still, a slow, gentle warming further rendered the fat.  Enjoyed the leftovers nearly as much as the first night.
    Maryland, 1 LBGE
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