Short ribs sous vide

Going to go for the 72 hour sous vide but wondering if I should 'do' anything to the ribs before I seal them. Was thinking of butter, S&P. Ideas, advice appreciated.

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Brandon_Byrd_40557

Don't season before hand, as salting the meat will cause it to release more juice and give it a dryer, more cured texture. If you want to include liquid in the bag, use highly reduced stock or wine. The meat will release a lot of juice and dilute whatever liquid you include. Also, don't use regular butter for long low-temp cooks as the milk solids can lead to off flavors. Use clarified butter, ghee, or tallow instead. Salt and pepper once it's out of the bag right before you sear at the end.

tshewman

Would not do butter personally (dairy for 72 hours might not be ideal). Sear or blanch for exterior bacteria. Oil or a red wine sauce/marinade if desired. Have done a bordelaise-like (a couple of times) for 72 hours and was wonderful. Biggest consideration going in is how you want to be able to serve coming out. The most flexible for finishing, would be just oil. Also consider doing a few different, perhaps 1-2 with the red-wine sauce, 1-2 with reduced beef stock or a beef jus, 1-2 with oil and finish with a glaze (maybe asian), So many things you "can" do, simply decide on what you would like ahead and cook accordingly. Most of all enjoy. :-)

Johan_Edstrom_5586

Sear / blanch and bag, use the 70h's or so to make a sauce. Unbag, sear + season.

robert.c.brown15

Just did this. Sear before hand. No seasoning. Use oil if doing the water displacement method (or I guess wine/marinade like everyone is saying).

Polly_Moyer_23958

Thanks everyone. Very helpful advice. Hadn't thought about the butter and the long temperature. I will sear (is that mostly a cosmetic thing

Polly_Moyer_23958

whoops, that got sent too fast. Is the searing mostly cosmetic? I will sear, unseasoned and maybe a wine marinade.

Johan_Edstrom_5586

The pre-sear starts the maillard effect and is a very neat step since it removes any possible surface contaminants. It'll also help for a beautiful even sear at the end.