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Sous Vide - Short Ribs
Posted on 4/19/20 at 5:49 pm
Posted on 4/19/20 at 5:49 pm
Picked up some short ribs from Kroger that were on sale. Olive Oil, Salt, Pepper, Garlic Powder, Onion Powder, Fresh Rosemary and Fresh Thyme. Currently have it at 132F and targeting 72 hours. Never done a sous vide this long. Hope I don't die.
7
Posted on 4/19/20 at 5:53 pm to Boss
Did you vac u seal the bag?
Keep a lid or foil over it, and check the water level several times a day.
This is as good a time as any to make something like that. I usually don't have the time to prep a meal four days in advance.
Keep a lid or foil over it, and check the water level several times a day.
This is as good a time as any to make something like that. I usually don't have the time to prep a meal four days in advance.
Posted on 4/19/20 at 5:55 pm to Boss
Keep us posted.
Posted on 4/19/20 at 6:10 pm to Btrtigerfan
I did the water displacement vac method, gonna go foil it.
What is the post hosting site to post pics.
What is the post hosting site to post pics.
This post was edited on 4/19/20 at 6:13 pm
Posted on 4/19/20 at 6:21 pm to Boss
imgur
Posted on 4/19/20 at 6:34 pm to Btrtigerfan
Cooking vessel using trusty magnalite
Foil off
Foil off
Posted on 4/19/20 at 6:47 pm to Boss
quote:
targeting 72 hours
It’s going to be mush. Brisket may hold up for 72 hours, but I’m not sure about short ribs.
Posted on 4/19/20 at 6:53 pm to BigPerm30
quote:
It’s going to be mush. Brisket may hold up for 72 hours, but I’m not sure about short ribs.
Better to remain silent and be thought a fool than to speak and to remove all doubt.
Posted on 4/19/20 at 6:55 pm to KosmoCramer
quote:
Better to remain silent and be thought a fool than to speak and to remove all doubt.
Have you done it for 72 hours? I cannot see how it wouldn’t turn out with a weird soft/mush texture. I’ve never done it but I’d love OP to report back. I think 48 hours would be perfect.
Posted on 4/19/20 at 6:56 pm to BigPerm30
quote:
Have you done it for 72 hours? I cannot see how it wouldn’t turn out with a weird soft/mush texture. I’ve never done it but I’d love OP to report back. I think 48 hours would be perfect.
Yes.
ChefSteps article
Posted on 4/19/20 at 6:59 pm to KosmoCramer
I’m sure your first hand experience is good for you, but looking at the comments on the 72 hours cook, it wouldn’t be my first choice.
Posted on 4/19/20 at 7:02 pm to Boss
quote:
Picked up some short ribs from Kroger that were on sale. Olive Oil, Salt, Pepper, Garlic Powder, Onion Powder, Fresh Rosemary and Fresh Thyme. Currently have it at 132F and targeting 72 hours. Never done a sous vide this long. Hope I don't die.
Good luck.
Posted on 4/19/20 at 7:05 pm to t00f
I agree, T00f. At 132, aren’t you going to have some bacteria issues?
Posted on 4/19/20 at 7:11 pm to BigPerm30
its sealed up so no oxygen but that end game is not worth it.
I think sous vide is a fad though.
That said, what the hell right. See what happens.
I think sous vide is a fad though.
That said, what the hell right. See what happens.
Posted on 4/19/20 at 7:15 pm to Boss
pretty ambitious first try for sous vide 
I would have recommended starting with the basics, like a ribeye or thick pork chop
but good luck!
I would have recommended starting with the basics, like a ribeye or thick pork chop
but good luck!
Posted on 4/19/20 at 7:20 pm to BigPerm30
quote:
I agree, T00f. At 132, aren’t you going to have some bacteria issues?
Not when cooking it for a while
quote:
For beef, the FDA states that it is safe when kept at a temperature of 130°F for 112 minutes or 140°F for twelve minutes
This post was edited on 4/19/20 at 7:21 pm
Posted on 4/19/20 at 7:25 pm to Chucktown_Badger
Stop focusing on this nonsense. You’ve got virtual vag to be slaying.
Posted on 4/19/20 at 7:37 pm to Salmon
Not my first sous vide. Is first time going this long. Longest I went before was 12 hours.
Posted on 4/19/20 at 7:38 pm to Boss
ah gotcha
I read your OP wrong
I read your OP wrong
Posted on 4/19/20 at 7:40 pm to Boss
Short ribs are only to be braised IMO.
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