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72-hour short ribs

Lee_Warren_288

I'm fairly new to the sous vide. I've made a couple of things with varying degrees of success. But tonight was a clear disappointment. I did 72-hour short ribs. When I took them out of the bags, there was a terrible smell. Quite a bit of liquid/juice in the bags that I dumped. I cut the meat off the bones and put the stinky ribs in a hot skillet to sear. But it still smelled after the sear. When we cut into the ribs, they looked beautiful. Perfectly cooked meat. I held my nose and took a small taste, and they tasted fine. But I was too concerned to eat them. The smell was like rotten fat. Any thoughts on what I may have done wrong??

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Brendan_Lee_56950

Sounds like you got some bacteria in there before you bagged them. Did you presear the meat? A quick sear or blanching in hot water can kill surface bacteria so that it won't have time to grow stinky over the 72h cook.

Jack_Mayer_85396

@Brendan is right on. Pre-sear with a torch or go with a quick dunk in boiling water (1 or 2 secs). Then quick chill before bagging

Lee_Warren_288

Thanks Brendan and Jack. I really appreciate your quick response. You're right. I didn't pre-sear the meat. I had thought that step was optional, but stand corrected. I will definitely pre-sear or blanch next time. Great tips!

Brendan_Lee_56950

It is "optional" but I pretty much do it for everything I cook for the reason you experienced but also because it kick starts some really tasty flavor reactions.

ParkerCook_66639

Have you guys experienced any "off" flavors that @chris has mentioned when cooking pre-seared meat for long periods of time?

Brendan_Lee_56950

Only once, and it was with a lamb dish. I think I recall @chris saying lamb shouldn't be pre-seared for that reason which I think I neglected that one time.

ParkerCook_66639

Okay. I was sure that he said any pre-seared protein could develop mutton-like flavors. I ask because I'm cooking the rest of a brisket this weekend and I was nervous to pre-sear it before cooking it for 48 hours.

Brendan_Lee_56950

Nothing to worry about with beef I think. From what I recall, it has something to do with the difference in fat found in something like lamb. I've never had a problem with beef or pork in any cook time with pre-searing.

ParkerCook_66639

Awesome, looks like I'll be trying it out! I have it portioned into two sections so maybe I'll try searing one and seeing how I like the flavor. Doing all this cooking has lead me to writing down everything I'm doing so I know what I've tried and liked/didn't like and trying to improve the flavors. Someday I'll have some spectacular brisket, haha.

seijoed

I pre-sear everything besides lamb, the cheapo Costco lamb does well with a

pre-sear since it usually isn't the most flavorful of meats.

Pre-searing beef / pork / chicken just generates more flavor.

Brisket I usually either pre-sear and do 48h or smoke and 48h.

I should have pictures of one tomorrow with a 6h cold smoke.

ParkerCook_66639

Which do you like better? Smoking or presearing? I smoked my last one and really liked it, but I'm a little strapped for prep time and might end up searing it this go around.

seijoed

Smoked, it seems appropriate

That said the pre-seared is awesome too.

ParkerCook_66639

I think I'm going to sear it this go around. Have you ever tried liquid smoke with sous vide? It's a cop out but if it works...haha.

seijoed

Doesn't give off a huge flavor nor that great aroma.

I think a smoking gun application would be much better.

Brendan_Lee_56950

Liquid smoke is touchy, in small amounts it can enhance some smoke flavors in things but finding non-acrid decent liquid smoke is tough sometimes and a touch too much and your dish is ruined.

ParkerCook_66639

Alton Brown showed how to make your own liquid smoke on an episode of Good Eats. It was a pretty spectacular, albeit inconvenient process.

specialk22tt

@Lee - I'll add one more thing to consider. I believe Chris has mentioned this before, but bacteria almost never lives inside solid, intact muscle. They are primarily found on the exterior of the meat, which necessitates the blanching or searing. As long as the meat is not ground or treated with a tenderizer of some sort, blanching/searing should pretty much cover your risk of bacterial growth.