boneless beef short ribs

as i'm writing, i'm cooking them ( 6 pieces) at 159 for 24 hrs... poured in 2 separate bags, 1/2 c of Kalbi ( store bought) marinade. the ribs are 3/4" thick, i would like to get some feedback out of curiosity.

thanks

Leon

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brian_martin2001

some feedback on what exactly?

John_Frost_285958

Likely too hot and too short. They will probably be "OK" but at 159 they'll be well done and with Sous Vide, don't need to be. There's a great joy in cutting into a perfect medium short rib and have it be braise tender. For me, that magic happens at 145 for 48 hours.

John_Frost_285958

145 for 48 hours on Polenta and swimming in classic red wine jus

brian_martin2001

There's only one ChefSteps recipe for short ribs that recommends below 159°F. The rest of them are 158°F or higher, and are also likes than 24 hours. They seen to know what they're doing.

tshewman

for future reference - https://www.chefsteps.com/activities/beef-short-ribs-your-way

Brandon_Byrd_40557

There are plenty of lower temp recommendations at longer times in the link Todd provides above. The recent short rib recipe is for braised short ribs, and I never cook them that way. Using SV as a substitute for traditional braising doesn't make sense to me. If I want that traditional texture, I'll use an oven, pressure cooker, or slow cooker. I actually prefer them cooked this way to cooking them in a bag. The magic of SV short ribs is at 130F for 72 hours or 140F for 48. (Or somewhere in those neighborhoods). Medium-rare, pink and juicy short ribs that are also tender can't be achieved any other way.
CS also has a kalbi short rib recipe, and I never cook them SV for that either. Perhaps I should give it a try. But kalbi short ribs are traditionally tenderized mechanically -- once by cutting it into flanken strips, and then a second time by pounding them with a meat mallet. That, plus a quick sear, is all you really need. I haven't felt the need to throw in an 8-hour SV cook step in the middle of all that. I'm sure it's good... I just don't bother. What's worth bothering about are the 48 and 72 hour low-temp ribs. I'm retherming some right now....

Gus_150216

I like 1/2" cuts, 145F for 3 days. My neighborhood testers like it that way also. I bag it with my own homemade galbi type sauce.

brian_martin2001

I'm well aware there are plenty of recommendations out there for lower temperatures, and also higher temperatures. However, if you go back up and re-read my post, you'll see that I said "recipes." There are many techniques, helpful hints, and other useful content in the gallery other than recipes. However, if you bother to go and read through the recipes, you'll see that my statement is true.

"Using SV as a substitute for traditional braising doesn't make sense to me." Then don't use it for that application, however, you may be hard pressed to find an immersion circulator that can handle braising temperatures as typically, a braise is anywhere from 215°F to 325°F.