Short Rib Poll

aaron.m.kent

I am going to attempt some 24H 62C short ribs. What do folks recommend (Y/N) for

(1) Prague Powder

(2) Pre sear?

(3) Post-sear?

Thanks!

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Brandon_Byrd_40557

No, yes, yes. And I'd consider going for 48 hours if you can. I go for 48 @ 60C regularly; the extra time brings extra tenderness.

Brandon_Byrd_40557

My favorite pre and post sear for short ribs is deep frying, as it gets all sides evenly at once. And it'll sear whatever books and crannies wouldn't make direct contact with a pan.

tshewman

See @Brandon_Byrd_40557 responses. I prefer to presear and blanch before long cooks. Post sear depends on type of presentation etc.

wolfiegirl

Can't argue with Brandon or Todd. And that's a big no on the Prague powder.

aaron.m.kent

Thanks! For a 48H, do you vacuum seal or water displace? I am sans vacuum and afraid of >24 cooks.

aaron.m.kent

Thanks! In the comments of https://www.chefsteps.com/activities/beef-short-ribs-your-way Nick Gavin said "I recommend following the brining ratios and times in this pastrami recipe, simply omit the spices if you want," which is what got me considering prague powder. But great to get confirmation I don't need it.

wolfiegirl

For me, Prague powder is reserved for those times I am curing meats (did somebody say bacon!?!?!!!!) or making sausage. In other words, preserving. I have a feeling once those ribs are done they won't be around long enough to need preserving! Have fun!!

Brandon_Byrd_40557

I use a vacuum sealer now, but have used freezer bags in the past. If you want to minimize the risk of bag breakage, you can cut the meat off the bones before you cook them (which doesn't lose anything, since you'll likely be cutting them off the bone at the end anyway). That'll keep any nasty sharp bits from poking through the bag. At 60C, the bag shouldn't get fragile from the heat.