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Started By
Message
Let's make beef short ribs
Posted on 4/23/14 at 7:14 pm
Posted on 4/23/14 at 7:14 pm
I'm starting with choice bone in beef short ribs, drizzled with olive oil and then a melange of fresh cracked peppercorns. I'm not adding salt since my beef stock already contains salt before being reduced. More on that later.
I've browned the ribs in small batches, set them on a plate, and now the cast iron pan which is chock-full of uber delicious fond is ready for the mirepoix.
After a few minutes of sauteing the mirepoix, I make a hole and add the garlic so that I can control the cooking of the garlic before I stir it in with the rest. Fresh thyme is added as well. Since it's going to be strained, I just toss in whole sprigs.
I'm always looking to experiment and tweak recipes, so I put in a couple of shots of the Spanish orange liquor previously pictured, and also a sample bottle of Cab. I pick up a four pack of those when they're on sale, as they make a great portion for cooking so that you don't need to open an entire bottle. That gets reduced to virtually nothing...
Meanwhile, the lovelies are positioned in bags, awaiting the jus which is in progress.
...and then in goes the beef stock to the cast iron. After a few minutes of intermingling, the liquid is strained into a sauce pot, being sure to press the veggies with a spoon to release their goodness, then reduced even more before being added to the bags.
All are vacuumed sealed and dropped into a water bath at 133 degrees for 72 hours, mostly to break down the collagen in the best manner possible. We've all heard of the term "low and slow", and this showcases that method.
The awesome thing about sous vide is that you can cook in bulk, then toss everything into an ice water bath for an hour, then pop it into the freezer for future random use. A quick swim in the same 133 degree bath for a half hour allows it to be ready for the grill. Break open the bag and toss it on the grill with some oak or hickory chips, then grill/bbq until done to your liking. I like to brush on a little Sweet Baby Rays sauce.
My freezer usually has a few portions ready to go anytime I want 72 hour braised short ribs on the grill on a whim.
This post was edited on 4/24/14 at 4:51 am
Posted on 4/23/14 at 7:17 pm to Degas
Not gonna lie. You threw a curve ball at me. I thought I knew where this thread was going, then bam, sous vide. Very good looking.
Posted on 4/23/14 at 7:22 pm to BottomlandBrew
quote:
melange
+2 points
Looks good
Posted on 4/23/14 at 7:49 pm to Degas
Admiration sir. They do look great.
Posted on 4/23/14 at 8:12 pm to Jimmy2shoes
quote:Yup. I use black, white, green and pink peppercorns in the same mill, hence melange or royale. I have another grinder with only black peppercorns for certain recipes, but I like to use the blend in most cases.
melange
Posted on 4/23/14 at 8:44 pm to Degas
quote:
72 hours
I mean c'mon man.
I gotta know, how different is the taste/texture between cooking for three hours and 72?
Posted on 4/23/14 at 8:49 pm to DanglingFury
quote:
I mean c'mon man.
I gotta know, how different is the taste/texture between cooking for three hours and 72?
Posted on 4/23/14 at 9:14 pm to Degas
If you owned a Reveo, this could have been much easier.
Posted on 4/23/14 at 9:19 pm to Degas
I have multiple grinders too.
Posted on 4/23/14 at 9:29 pm to Degas
Looks fantastic. I need to try this sans sous vide just because I'm inpatient
Posted on 4/23/14 at 9:31 pm to Degas
Put a knife to one of the ribs for us. How's the texture? Looks awesome.
Posted on 4/23/14 at 9:33 pm to Coater
Well that's what I'm saying. Not trying to be rude, but the reveo turns those 72 hours into 10 minutes.
Posted on 4/23/14 at 9:33 pm to Degas
Degas,
Nice work. I have done them traditionally, in the pressure cooker and sous vide.
I think the best presentation is the traditional method and the sauce is the richest.
With sous vide the ribs come out with the most buttery texture but the sauce I find to be lacking in richness.
Pressure cooked ribs are really tasty and tender but the sauce is a little thin and the ribs absolutely fall apart. I do this for a quick meal during the week as it only takes about 45 minutes to prepare and serve it over heirloom grits.
I like your method as it seems to take advantage of the best of traditional and sous vide methods. I might try this soon but I have not found short ribs in the BR that look as good as the ones shown here. Where did you find them.
Nice work. I have done them traditionally, in the pressure cooker and sous vide.
I think the best presentation is the traditional method and the sauce is the richest.
With sous vide the ribs come out with the most buttery texture but the sauce I find to be lacking in richness.
Pressure cooked ribs are really tasty and tender but the sauce is a little thin and the ribs absolutely fall apart. I do this for a quick meal during the week as it only takes about 45 minutes to prepare and serve it over heirloom grits.
I like your method as it seems to take advantage of the best of traditional and sous vide methods. I might try this soon but I have not found short ribs in the BR that look as good as the ones shown here. Where did you find them.
Posted on 4/23/14 at 9:41 pm to BRgetthenet
quote:
If you owned a Reveo, this could have been much easier.
Wait, wut?! Isn't the Reveo a meat marinator?
I don't see why you would want to ruin the heaven that is a beef short rib.
Posted on 4/23/14 at 9:44 pm to Degas
Looks really good.
I know nothing about sous vide, but I thought you cooked in water bath first. Then you finish off on the grill/stove top?
You could still add some herbs and spices in the vacuum bag.
Is this way also an option or am I completely wrong?
I know nothing about sous vide, but I thought you cooked in water bath first. Then you finish off on the grill/stove top?
You could still add some herbs and spices in the vacuum bag.
Is this way also an option or am I completely wrong?
Posted on 4/23/14 at 9:46 pm to ruzil
quote:Albertson's actually.
Where did you find them
ETA: They usually have boneless short ribs on sale, two fer one, but I find that they turn out a bit dry. Perhaps it's how I've prepared them in the past, but I now favor bone in which produces superb results.
This post was edited on 4/24/14 at 4:41 am
Posted on 4/23/14 at 9:48 pm to Oenophile Brah
quote:Absolutely. I usually do.
You could still add some herbs and spices in the vacuum bag
Posted on 4/23/14 at 10:27 pm to Degas
quote:
Albertson's actually.
Thanks
Posted on 4/23/14 at 10:28 pm to ruzil
Reveo does the same thing, in a fraction of the time, as a vacuum seal.
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