re: Sous Vide - Short Ribs

quote:

---

Regarding texture: after 72 hours it was like eating meat creme brulee' but it tasted fantastic. IWNDA

---

Finally someone with some fricking sense. It’s just not a good idea. The OP will live and learn.

quote:

---

Short ribs are only to be braised IMO.

---

Short ribs are all I use in my rice and gravy and it is delicious.
Smoked short ribs are on a different level though. So rich and yummy.

Make sure, you've got something to keep the meat from floating. Either a rack or even a rock will do. Your can probably raise the temperature a little and go shorter if you want a meatier texture. 145 for 36 hours has been good for me for other rib cuts.

I really only meant when I cook them.

Braising is probably my favorite method of cooking, and short ribs are just incredible braised.

So I made an adjustment. Put the temp at 142 and had it go for 48 hours. What they looked like when pulled:



Garlic, Butter, red wine reduction (blurry pic)



Beef seared and sliced:




Red wine reduction over it



Thoughts: Flavor is on point. I didn't have beef broth so used some of the juices from the sous vide pouch for the reduction sauce and became a little oily. Didn't affect the taste. Texture was a firmer than prime rib. Overall, would do it again, although not sure just pressure cooking it could achieve the same results.

No I agree. I think 72 hours it would be the texture of pate.

Ruffinos used to do a 72 Hour short rib that was fantastic. These guys did one that was for 48 hours, and it looked pretty good at the end. They seared and made the sauce before sous vide.

Sous vide short ribs