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RhineEaux
LSU Fan
Member since Jan 2009
416 posts

DIY Sous Vide Short Ribs

I posted this last week:

Newest Kitchen Gadget

Well I decided on some short ribs for my first go at it:

Started with 4 bone-in short ribs (one was too small)


Trimmed some of the fat and seasoned well with S/P and some rosemary.


Marinated for 10-12 hours with some beef stock and red wine:


Vacuum sealed, threw in some chopped garlic and sliced onions:


Put in water bath at 136 degrees, let go for 48 hours:


Here is a picture of what I had to stare at for two days...


Took bags out last night:


Let rest for a few minutes (probably not necessary) then de-boned and trimmed silver skin from bottoms.


In the meantime whipped up some cheesy/buttery grits and made a sauce from what liquid was left in the bags after straining it. Added some extra stock and red wine and reduced.


Seared ribs to get a good char, then cut them into more manageable pieces.


Dished it up and enjoyed!


Overall it wasn't as "fork tender" as i was expecting, but i didn't want it falling apart either. Tender as can be when chewing just had to use a knife to cut up a little.

Now to decide what I will do next.



LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
63324 posts

re: DIY Sous Vide Short Ribs
Very awesome. Bookmarking this thread


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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
52277 posts

re: DIY Sous Vide Short Ribs
quote:

Put in water bath at 136 degrees, let go for 48 hours:


I'm usually not one to be a nervous-nelly type about these sorts of things, but wouldn't that present some food safety issues?


Rohan2Reed
Grambling Fan
ATL, shorty.
Member since Nov 2003
74212 posts

re: DIY Sous Vide Short Ribs
Short ribs w/ cheesy grits + a reduction of stock and wine may be my favorite meal of all time. And you fricking killed it.


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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
9209 posts

re: DIY Sous Vide Short Ribs
excuse my language but................fricking beautiful



BTW.......I have that same set of calphalon............I like the pots ok but dont care for the skillets.
This post was edited on 3/14 at 3:13 pm


BottomlandBrew
LSU Fan
Member since Aug 2010
15640 posts

re: DIY Sous Vide Short Ribs
I never even thought of using my temperature controllers and crock pot together.


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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
24440 posts

re: DIY Sous Vide Short Ribs
Looks Great. IWNEI


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RhineEaux
LSU Fan
Member since Jan 2009
416 posts

re: DIY Sous Vide Short Ribs
quote:

I'm usually not one to be a nervous-nelly type about these sorts of things, but wouldn't that present some food safety issues?


Me and wife ate it all, maybe some grits left over, no issues last night or this morning.


RhineEaux
LSU Fan
Member since Jan 2009
416 posts

re: DIY Sous Vide Short Ribs
quote:

I like the pots ok but dont care for the skillets.


I agree, ill use them for eggs or something, but usually the cast iron or stainless are my go to skillets.


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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
52277 posts

re: DIY Sous Vide Short Ribs
quote:

Me and wife ate it all, maybe some grits left over, no issues last night or this morning.


Don't get me wrong, I'm in agreement with everyone here in that it looks scrumptious. That just sort of jumped out at me as curious, and was wondering if that was possibly an issue.


Oenophile Brah
LSU Fan
The Edge of Sanity
Member since Jan 2013
6633 posts
Online

re: DIY Sous Vide Short Ribs
quote:

Me and wife

May your first child be a masculine child!! ha

That looks killer man. I'm fricking starving now. I'm just glad Guy Fieri didn't catch a glimpse.


fleaux
LSU Fan
section 0
Member since Aug 2012
8657 posts

re: DIY Sous Vide Short Ribs
That looks amazing


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OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
8368 posts

re: DIY Sous Vide Short Ribs
quote:

Don't get me wrong, I'm in agreement with everyone here in that it looks scrumptious. That just sort of jumped out at me as curious, and was wondering if that was possibly an issue.



quote:

According to the 2009 U.S. Food and Drug Administration Food Code, the danger zone is defined as 5 and 57 °C (41 and 135 °F).


LINK


alfhaim
LSU Fan
baton rouge
Member since Feb 2009
23 posts

re: DIY Sous Vide Short Ribs
it is true the danger zone is as proscribed... however that danger zone is presumptive of oxygen availability. the vacuum packed food is in a near zero environment and this changes the temperature requirements for bacteria growth. if i remember correctly... his short ribs were actually pasteurized after two hours at that temperature.

p.s. to the OP... you can cut down your marinade time to about an hour if you vacuum packed the marinade with the protein. break the seal and repack the protein sans marinade before sous vide.
This post was edited on 3/14 at 4:55 pm


AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2957 posts

re: DIY Sous Vide Short Ribs
quote:

RhineEaux


Very nice!!!

Those look falling off the bone perfect!


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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
52277 posts

re: DIY Sous Vide Short Ribs
quote:

it is true the danger zone is as proscribed... however that danger zone is presumptive of oxygen availability. the vacuum packed food is in a near zero environment and this changes the temperature requirements for bacteria growth. if i remember correctly... his short ribs were actually pasteurized after two hours at that temperature.


Thanks for the edification. I was thinking the vacuum sealing might come into play there.


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wiltznucs
South Florida Fan
Apollo Beach, FL
Member since Sep 2005
8005 posts

re: DIY Sous Vide Short Ribs
Looks delicious...


timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
3221 posts

re: DIY Sous Vide Short Ribs
I wanna try that!
I was reading a David Chang cookbook recently where he talked about how his staff invented the "ghetto sous vide" technique. It involved Ziploc bags and sucking the air out of the bag with a straw.


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RhineEaux
LSU Fan
Member since Jan 2009
416 posts

re: DIY Sous Vide Short Ribs
quote:

re:... you can cut down your marinade time to about an hour if you vacuum packed the marinade with the protein. break the seal and repack the protein sans marinade before sous vide


I wish I could have, I don't have a vacuum sealer, had to borrow one and it was an older model. I am definitely in the market now, any recommendations that's aren't ridiculously $$?

Thanks for all the compliments!


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