Short Ribs for the first time

robert.c.brown15

Hi All,

Thinking of doing a 72 hour short rib for the first time.

Before I begin though, I don't own any type of vacuum sealer. I only use the water displacement method with ziplock bags. Is that too risky given the length of time the short ribs will be cooking at 54C?

I plan on pre-searing the short ribs before they go in the bag so that should help some right?

Also, salt and pepper before they go in the bag or just wait until afterwards, like a steak.

Thanks so much!

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Comments

tshewman

It is not recommended to use ziploc for that period of time. For the future, I would recommend a sealer. The "possible" (possible as in hope Chris Young et al will help here) solution if this must be done now is to cook at 54C for 6-8 hour stints and change bags and immediately reinsert into bath.I am uncertain of potential problems regarding bacteria and such however. I "think" the issue in part was due to plastic breakdown using Ziploc over such a long period.

mike.minasian

For what it's worth, I used Ziplocs on a couple of long term short rib cooks and it was just fine. I may die of cancer, but I can't confirm that happening for quite some time.

robert.c.brown15

I'll just hold off on doing it until I get a sealer.

jason.r.whitworth

Like Michael, i have used ziplocks for long cook times, in fact i have a 72 hour, 54c short rib cooking right now at home.

I have never had a problem with bacteria or anything else.

Brendan_Lee_56950

I've used the blue freezer bags for 72 hour short ribs before and I don't glow to my knowledge.

Matt_67991

What do you guys think about an impulse sealer? They seem to have a low marginal bag cost, with good quality bags for sous vide. I've been thinking about getting one, since a vacuum is a bit out of budget for now.

tshewman

Vacuum sealers etc would be fine as far as I'm concerned. However, if you think you can possibly get a chamber vacuum within aboujt a year, I would survive on ziploc for now. Beyond that time frame (this is a personal thing), the vacuum sealer should be fine. JMHO.

Jack_Mayer_85396

I'll second @Todd's comments, the chamber sealer is a life changer ...

tshewman

@Henri (and all) before CS ,I never thought of checking ebay or craigslist, but I would also recomend checking there perioically for our ever growing wishlist. :-)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

http://www.ebay.com/itm/VacMaster-VP215-Chamber-Style-Vacuum-Sealer-for-Sous-Vide-/181473392975?pt=LH_DefaultDomain_0&hash=item2a40a8394f

tshewman

$750 seems very reasonable! The 112 can be bought here for $527. http://shop.vacuumsealersunlimited.com/VacMaster-VP112-Chamber-Vacuum-Sealing-Machine-VACMASTERVP112.htm

Jack_Mayer_85396

@RobParker - they're gonna charge you almost $75 for shipping on top of the $750 for the unit. I bought the same sealer new for about $860, with free shipping. I'd go with a new unit, with a warranty for the difference ... Hope this helps!

robert.c.brown15

Going to start a 48 hour short rib tomorrow. I plan on pre-searing it all over and then putttkng it in a ziplock bag using the water displacement method.

No salt, pepper, or oil.

Sound good? Thank you!

jason.r.whitworth

You may want to put a little oil or butter in the water displacement ziplock with the short ribs.

I find water displacement good but not perfect and a little oil or butter helps to get rid of little air bubbles.

tshewman

For longer cooking times, oil would be the safer choice (over dairy). FWIW

HammeredChef_DEFINITELY_does_NOT_work_at_22134

@Jack Mayer, thanks, I will continue my search

Jack_Mayer_85396

You will also get a starter selection of bags if you buy new. Like many others here I bought mine from Webrestaurantstore.com

robert.c.brown15

So the fiancee and I decided to go into the city and see A Gentlemen's Guide to Love and Murder tomorrow night. Of course I wasn't thinking about my short ribs at the time (not that the short ribs would really decide whether or not we go to the city) so now it looks like these 48 hour short ribs are going to be a 44 hour short rib.

I plan on taking them out of the bag, drying them off, cutting the meat off the bone, searing, and having for lunch.

Sound good? Anything to worry about since I am pulling them out 4 hours earlier? They are at 62C. Should I adjust the temperature for the these last 20 hours?

Also, I got a short rib from my buther, but I noticed it seems to be one long bone with the meat on top of it. Is that usually how you guys get your short ribs? The videos on Chefsteps look like 3 bones across, but the bones aren't as long. Its a length vs. width thing going on. Should I ask the butcher for a different cut of the short ribs? That is how he sells them, one long bone at a time.

Thanks!

mike.minasian

The three - four rib rack is one of the standard ways of selling them. They also can come as a single bone, or as a single bone chopped into pieces (bone still attached), boneless, or korean style cut across the 3 rib rack.

The ribs are coming from different parts of the animal so they can vary GREATLY in size. I was offered two different 3 bone racks by my butcher, and one was TWICE the weight of the other (and considerably longer). You can certainly ask for alternatives, but single full ribs can be pretty awesome too. You can often get them served in central texas bbq as a single massive rib.

lfmichaud

Don't worry about 44 hours instead of 48 hours. If there's any difference it will be quite minimal and much less important than having both of you in the right state of mind to enjoy it!

tshewman

Michael, I would agree with @Louis-Frederic.....however, the other option would be to lower the temp and cook for another 24hrs. :-)

robert.c.brown15

Not an option. Traveling friday

Jack_Mayer_85396

The single bone with the meat on top of the bone is an "English cut" short rib, while the cross cut 3 or 4 bone sections are known as "flanken cut" short ribs. I tend to favor the English cut ribs with the meat as thick as possible on top of the bone for a SV short rib. The Flanken cut ribs are great for Korean ribs! HTH

Lesley_Davies_89975

You guys realize that buying the "professional" models are totally unessescary.

I just saw a "Meal Saver" brand from Costco that looks more then capable to provide you
with all that you need and more.

tshewman

@Lesly Davies - I believe many realize this. to clarify I think the distinction was between a vacuum sealer and a chamber.

Johan_Edstrom_5586

I wouldn't waste a cent on an edge sealer, even less so on a cheaper Costco branded one. Save your money and use zip locks until you can get a chamber.

robert.c.brown15

Sooo I don't know where all of the other comments went but I did a 72 hour cook with 4 short ribs, one short rib in each ziplock bag, 4 bags total. They came out PERFECT. Thanks to everyone who helped me out.