Reheating Long Cooking Protein

If I cook a 48-72 hour sous vide protein like short ribs or chuck steak and chill and reserve, how long will it take to reheat to serving temperature? Pre cooking steaks doesn't make much sense for me, it takes as long to reheat as to cook, but if I could have a beautiful 72 hour short rib that could be reheated in minutes or hours, now we are talking!

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Comments

Jack_Mayer_85396

@DaveH, depending on the cross-section size of the protein, could be an hour or two. For something like a short rib that isn't all that thick, I would say an hour might be sufficient.

tshewman

@DaveH - Some of the considerations are the seize of the protein serving (as Jack mentioned) and the desired serving temp. For example, I did a 100 hour oxtail, took it off the bone cooled it and packaged it again with the red wine glaze. From there to bring it up to 50C probably took 15 minutes or so (I took it out at 30 minutes and it was at temp). So a short rib from the fridge would likely take about the same time (~30 minutes) but from frozen a bit longer.

Brendan_Lee_56950

Reheating will take the same amount of time as it would to bring a raw piece to core temp, so like your steak scenario. I typically do long cooks as a whole piece and then portion into smaller sections after chilling so that they reheat much more quickly. For example, I usually get whole pork loins on sale, cook 6-8 hours, chill, portion into 2 inch rounds and vacpack them so that to reheat it will take maybe 20 minutes at most.