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Another Win With 72 Hour Medium Rare Beef Short Ribs (with pic)
Posted on 1/27/15 at 3:36 am
Posted on 1/27/15 at 3:36 am
With herb roasted turnip and carrot. Better than prime rib imo. Sous vide rocks.
This post was edited on 1/27/15 at 2:34 pm
11
Posted on 1/27/15 at 5:19 am to Degas
Looks fine. Tender, I presume?
Posted on 1/27/15 at 5:36 am to Degas
So when you pull it out of the bath how are you finishing? On top or in oven?
Posted on 1/27/15 at 6:31 am to Degas
You got a recipe? I have some in the freezer is like to try with the sous vide.
Posted on 1/27/15 at 8:25 am to Degas
Looks great!
Posted on 1/27/15 at 8:32 am to Degas
Nice
Posted on 1/27/15 at 8:34 am to Degas
Do they come out tender?
With a 72 hour bath does any of the water evaporate from the machine?
With a 72 hour bath does any of the water evaporate from the machine?
Posted on 1/27/15 at 9:56 am to Degas
Looks awesome.
Pardon my ignorance, but how does that method handle e. Coli? Seems like 72 hours in the danger zone (40-140 F)in an anerobic environment would be prime for food poisoning, just asking... No Flame.
Pardon my ignorance, but how does that method handle e. Coli? Seems like 72 hours in the danger zone (40-140 F)in an anerobic environment would be prime for food poisoning, just asking... No Flame.
Posted on 1/27/15 at 10:04 am to Degas
quote:
Sous vide rocks
I'm so ready to get the equipment for this once I have a little time.
Posted on 1/27/15 at 2:26 pm to Martini
I put them under the broiler in a cast iron pan. If I've a grill going, I'll finish them there.
Short ribs are one of my favorite things to make sous vide. 132 degrees for 72 hours. I did absolutely nothing to them prep wise this time except add a touch of oil to them before sealing.
The danger zone is an entirely different animal with sous vide.
Short ribs are one of my favorite things to make sous vide. 132 degrees for 72 hours. I did absolutely nothing to them prep wise this time except add a touch of oil to them before sealing.
The danger zone is an entirely different animal with sous vide.
Posted on 1/27/15 at 2:53 pm to CHEDBALLZ
quote:Not a noticeable difference because there's a lid.
With a 72 hour bath does any of the water evaporate from the machine?
Posted on 1/29/15 at 7:27 pm to dpd901
quote:
Pardon my ignorance, but how does that method handle e. Coli? Seems like 72 hours in the danger zone (40-140 F)in an anerobic environment would be prime for food poisoning, just asking... No Flame.
Those high temps quoted for food safety are essentially 100% instant kill zones for common pathogens at a given temperature (say 165F). Some bacteria (most of the pathogens present) will die at 132 for short exposure, but when you expose the food to even these moderate temps (really anything above about 125F) , the kill rate for bacteria is logarithmic over time. There are kill tables, right now I'm too lazy to look up, but the tables are specific for the three you really need to be worried about Listeria, Salmonella and E. coli. Essentially what is happening is one is able to Pasteurize the food thus rendering it safe for consumption.
If you can afford around $160 or so and like to fool around in the kitchen, these home immersion circulators are something you should go out and get. I have two of them - an Anova One that I paid $149 for and an Anova Precision Cooker (replaced the Anova One) that I paid $169 for. I know there are a lot of skeptics on this board and in general regarding Sous Vide, but I chance to say if you pick one up you'll enjoy the results.
Posted on 1/29/15 at 8:00 pm to Degas
I have to try those but can't seem to find good short ribs around NW Arkansas. Those look great. 
I've been stuck on Sous Vide for a couple of years!!! It's been a great add on to my smoker!!!
I've been stuck on Sous Vide for a couple of years!!! It's been a great add on to my smoker!!!
Posted on 1/29/15 at 8:08 pm to tigger42day
Sams has great short ribs and judging by your location you probably have one nearby.
Posted on 1/29/15 at 8:32 pm to Martini
I made these for Christmas this year instead of prime rib. Too many to sear in a skillet, so I deep fried them for about 30 to 45 seconds each. They really are fantastic!
Posted on 1/29/15 at 11:02 pm to Trout Bandit
Haven't hit Sam's in a long time, thanks for the tip.
Posted on 2/1/15 at 6:38 pm to Degas
Found some pretty decent short ribs @ Fresh. Market, just started them on their 72 hour sous vide journey!!!
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