Short Ribs SV

savvopoulos

Hi there,

I was wondering what the best way to make these in advance would be, so that you can be a bit

more "spontaneous" with making them (say, planning 3h in advance instead of 3 days..!).

My target is 48h x 62ºC with 10 minutes finishing on the BBQ grill at really high temperature.

My thinking was that if I cook it for 48h, put it in the fridge and then BBQ it right after taking it out,

it would be cold on the inside, which is not nice.

So I was thinking that I could cook it for 45h and finish it for another 3h before putting it on the BBQ.

Is that enough?

Thoughts?

Here's my veal short ribs from last time being finished! :-D

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Comments

tshewman

You could still do it for 48 hrs and chill the product. Reheat via sv at a slightly lower temp to warm and finish on BBQ. Have done this with 72hr ribs with good success.

t.stanoulis

It takes little time to reheat cook-chilled short ribs—especially if they're small, like veal or smaller bison ribs. I think that your best bet would be to do the complete 48h cook, then chill them in an ice bath and refrigerate them at least overnight. If it be convenient for you, I'd suggest removing the bones and cleaning them up to store them vacuum-sealed and ready for service. They'll last weeks in a cold fridge or months in the freezer. Reheating them in a 62°C water bath to a good finished serving temperature would probably take around 30 - 90m, depending on thickness and desired internal temp, since you intend to blast them on the grill. I'd finish them in just 2-3 minutes over a really high heat.

savvopoulos

Thanks! Another Q. I accidentally turned off the machine after 8 only hours

of cooking before going to bed.

It was turned off for 10 hours, and now it's cooking again for another 40.

Safe to eat?

Gfweb_29510

I'm a confirmed sous vide user, but not for beef short ribs. Yes, you can get great beefy flavor and tenderize the meat, but you lose the braised veg and rich jus that braising generates. A significant negative, to me.

300 F for two or three hours depending on size etc.

If i did use SV for short ribs it would be to reheat a braised preparation made in advance.

Not a bad idea.

Brandon_Byrd_40557

@GFweb: If you prefer the texture and flavor of SV short ribs but miss the "sides" that can come along with the traditional braise, I'd try cooking the short ribs in the bag with some highly reduced wine. When the ribs are done, strain out the bag jus, add some salt and herbs, and seal it up with some carrots, onions, fennel or whatever. Then cook @85C. This way you'll still have a flavorful sauce and nice braised vegetables but with the bonus of low temp shortribs. Of course, the texture on the SV ribs will be much different than a traditional braise (assuming you keep the temps low) so it will eat a bit differently.

I like my short ribs any way I can get them. The falling apart tender braised ones are delicious... and so are the beefy, steak like 72 hour SV ones. I've yet to try the pastrami recipe, but it's on my list of things to cook!

Gfweb_29510

Great suggestion, but for me the traditional method wins the taste test.

I've made short rib corned beef using a short cut. I put the spice and curing rub on the rib and then pop it into the SV bag and cook for a day. Looks and tastes like corned beef and is really quick prep for CB.

Johan_Edstrom_5586

I think you are making this way too religious.

Use sous vide as a step, there is nothing saying you can't increase the temp on

traditional methods or for that matter combine both cooking techniques.

Samuel_68313

It's been a long time now since I've had the 72 hour short ribs, it needs to happen soon I think. Definitely open to a few serving suggestions from you guys.

Mike_Minh_Truong_54120

When I ran across this particular strawberry BBQ sauce I instantly knew it was a winner.

In case you're still looking for a BBQ sauce to compliment your 72-hour ribs, here's a strawberry BBQ sauce I found on Closet Cooking's website. Also, as I type this response, strawberries are at their best and in season across much of the continental USA.

Here's the link: http://www.closetcooking.com/2014/06/slow-cooker-bbq-ribs.html

Wishing you success.

tshewman

@SamuelG-If you have the Alinea book, try the Root beer cure, cook in veal stock and searved in Sassafras reduction (root beer sauce). Big hit on fathers day.