Beef short ribs

Ok. I've done short ribs a couple of times. They always turn out good, but when I read other peoples experiences they are phenomenal. I've done a 48 and 72 hour procedure. I did bone in. Should I take the bone out? Thomas Keller seems to have mastered this from what I've read. What am I doing wrong?

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Brendan_Lee_56950

IMO I think this is a matter of subjectivity. I just did 48h boneless short ribs on saturday and the texture was great but I am not raving about it being phenomenal because I feel like some of the newness and novelty of the benefits of sous-vide have worn off. If I recall correctly your a trained chef right? So I would say your range/experiences with excellent food have set the bar for a "phenomenal" response pretty high.

Johan_Edstrom_5586

I think that is the case with many dishes we try, I certainly notice it when eating out, I often go meh... where others swoon.

Chris_Young_80640

@Tucker – We find that the short rib texture is wonderful at 48 h or 72 h, but making it amazing requires some more work. What we like to do is chill it down, then portion the short rib into perfect blocks of meat—be sure to remove all of the gristle and fat cap, you're trying to cut the perfect part of a well cooked short rib. Then we repackage the short rib. You might then consider doing the following:

(1) Put the short rib in the freezer for about 30 minutes and then plunge it into very hot deep-frying oil for about 30 seconds to get a great sear on the meat.

(2) Reseal the short rib in a sous vide bag and refrigerate until needed.

(3) Reheat it to the original cooking temperature.

(4) When it has been reheated, which takes about 30 minutes for a typical block of thick short rib, remove it and then quickly re-sear the meat. Use a very hot deep fryer, or just pan sear it briefly. All you want to achieve is refresh the crust you formed during the first searing step.

(5) Season it. Be generous. Fine salt and freshly ground black pepper, another spice blend, something delicious. Consider glazing it with a sauce. But this seasoning step will take it from very good to amazing.

Johan_Edstrom_5586

@Michael - this would be a perfect "Pin-It" post for me. (Now I either bookmark it or email it to myself.)

Shannon_Barnes_68642

I leave the bone in, sv for 72 hours, then trim them into serving portions. I finish mine in a sauce, just because I'm really hung up on the rabo encendido sauce and haven't managed to break away from it.

jim_53915

I made short ribs last week (bone in), cooked at 144F for 72hrs. It was the most amazing texture and flavor I have had compared to traditional braising. I took detailed photos of the process.

Johan_Edstrom_5586

Well, post em @Jim

jim_53915

72 hr short ribs start to finish

jim_53915

sorry for the split post had to put the kids to bed

Johan_Edstrom_5586

I'm glad you didn't put them down

Thanks for the pictures.

Shannon_Barnes_68642

@Jim, the final dish looks MAGICAL.

Mason_Perry_34060

I need to try a deep fry sear next!

Allen_Johnson_67197

I wont comment on Sous Vide Ribs

I am a die hard BBQer

I would be laughed at if I even mentioned water and ribs in the same sentence

lol

Allen_Johnson_67197

what would Myron Mixon say??

Jack_Mayer_85396

Beautiful dish! What is that sauce @Jim? SV short ribs was my first experience with htis technique and it is what motivated me to learn it.

james.denissen

@Shannon what is rabo encendido sauce?

Shannon_Barnes_68642

@James, it's a Cuban oxtail stew dish that has a tomato and red wine base, carrots onions and peppers, and many regional variations. I skip the oxtails, add dried apricots and green olives to mine, and a bit of chocolate, and use it with the short ribs. It is rich and thick and full of different flavors. I looooove it.

jim_53915

@jack the sauce is a simple Bordelaise sauce thickened with xanthan gum, the dark red dots are a beet fluid gel, and the white dots are a roasted garlic-onion fluid gel

Johan_Edstrom_5586

@Jim - oh, cool. Never thought of that, thanks!

jim_53915

@Johan the barley & vanilla-parsnip puree under the meat really tied the dish together. Barley added great textural contrast and the vegetable purees & sauces added the traditional root vegetable flavors to go along with the meat but also were able to stay in the background letting the meat take center stage.

Johan_Edstrom_5586

I like that, I was referring to the bordelaise though - it is one of my favorite simple sauces when I have demi-glace handy, xhantan would give a nice textural kick.

jim_53915

it kept the flavor clean and bright while also lending a nice body without being cloudy

Shannon_Barnes_68642

@Jim, I love the sauces!!

I made a big batch of demi-glace last year, and have sadly used all of it. I need to find a source for veal bones and make more, it's such a great ingredient to have on hand.

michaeltran

Momofuku 48hr Short Rib w/ Daikon, Pickled Carrots & Pickled Mustard Seeds. Sorry for the sloppy plating.

Johan_Edstrom_5586

That looks great!

Allen_Johnson_67197

@michael looks yummy

Shannon_Barnes_68642

@Michael, that looks fantastic!

Mason_Perry_34060

What kind of sauce is that?

michaeltran

What kind of sauce is that?

David Chang instructs to cook the short rib with a marinade consisting of:

2 2/3 cups (600g) water

1/2 cup plus 2 T (150 g) light soy sauce (usukuchi)

3 T plus 1 t (42 g) pear juice

3 T plus 1 t (42 g) apple juice

2 1/2 T (23g) mirin

1 T (13g) Asian sesame oil

1 1/4 cup (250g) sugar

10 grinds black pepper

1/2 small onion

1 small carrot

3 scallions (whites only)

2 garlic cloves

It's basically his mom's Kalbi marinade that's been simmered, cooled and then bagged with the short ribs. The sauce is a reduction of the marinade after it's been cooked with the short ribs.

jim_53915

looks great!