SV short ribs -- how to use remaining liquid

Hi there!

Cooking the short ribs produces a lot of excess liquid (jus?) in the bag. My guess is that this could be used as stock/broth. Has anybody nailed down the technique for using this liquid as a base for other things?

Specifically:

1) The jus turns into a gel even at room temperature. I am guessing that this would affect the texture of whatever I'm using it as a base of.

2) It seems to have a grainy/dirty consistency.

Thoughts?

Thanks

-Chris

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Comments

tshewman

it will need to be strained for further use and skimmed of foam etc while reducing. Typically, I will use cook star anise and onions, then add 250ml of a full body red wine with shallots, carrots, mushrooms, parsley, Thyme, peppercorns and garlic. Once a syrup consistency, add the SR jus and reduce for 10-15 minutes, strain and reduce to desired consistency.

Johan_Edstrom_5586

I think this has been covered quite a few times, you want to filter it to use it and yes, it is quite gelatinous and you'll probably have to add quite a few things to make it "nice".

http://www.chefsteps.com/forum/search?q=pan sauce

Chris_82369

Thanks! I did search, but didn't find what I was looking for. Are you aware of other instances where this is covered?

Johan_Edstrom_5586

It seems to come up quite frequently when people start out, I think it is because sous vide "seems" so close to braising or crock pot cooking.

Perhaps this is another FAQ type question, I personally don't like rosemary (soap isn't a great flavor) nor am I hugely fond of thyme and I think that Boeuf Bourguignon is great maybe once every second year so it never was an issue to me. I prefer chargrilled flavors, compound butters, pan seared steak with Bearnaise so I pretty quickly came to the conclusion that whatever is in the bag goes in the garbage after I take the protein out. I spend that time making stock and demi-glace instead

Catherine_110236

We made short ribs the other night. Olive oil, s&p and some extra oo in the bag. I poured the 'jus' into a small saucepan, reduced and added some butter at the end. It was just right and no skimming/removing foam etc.