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Shreddable braised short ribs sous Vide

David_Quintana_63467

cant find the temp/time anywhere... for some reason 85C is stuck in my head.. any help??

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Ben_Johnson_34605

@Dquintana 8 hours at 85 °C will totally work. You could also do 75 °C for 24 hours. My personal favorite for short rib is 48 hours at 64 °C. The higher temperatures will be more reminiscent of a traditional braise. If you have the time to do 64 °C, it will yield a moister meat, but still very tender. Hope this helps.

David_Quintana_63467

how does 8 hours at 85 come out any experience..i normally do 48 hours...but time has escaped me..

Chris_Young_80640

@Dquintana — it will be very flaky. Pretty much a traditional slow-braise.

David_Quintana_63467

Thank you...for the response..thats the texture i'm looking for for this dish..

David_Quintana_63467

85C for about 8-10 hours...came out perfect..... shredded them, added some sweated down shallots, herbs/aromatics to the short rib....

on the pick up: went in water bath..then into a pan with beef demi, mount with butter, over roasted marrow bones and pickled bunapi mushroom...fml delcious

Chris_Young_80640

@Dquintana — Glad it worked out well for you.