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Joule short ribs Part 2, 24 hours

mattpope

24 hours at 185. Came out more like a pot roast. Very tasty. Still looking for that elusive shorts ribs you find at those fancy pants restaurants. More experiments to follow.

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Comments

Brandon_Byrd_40557

48hr @ 140F or 72hr at 130F. Pre-sear and deep-fry post-sear. That'll get you there. But yours look delicious regardless.

tshewman

Nice you're more patient than I am, I jumped right in to 3 days. :-)

mattpope

I did a 3 day soak on my Part 1, here

I ended up buying a lot of short ribs at Costco, so I've decided to take the opportunity to experiment at different times and temps.

tshewman

3 day soak? Have done them in bordelaise and sassafras (similar to alinea) but cooked for 3 days, not soak/marinade...?

mattpope

Sorry for the unclear metaphor. Yes, cooked for 3 days...

Jeremy_131558

I do 131 for 72 hours roughly. I just want put this out there. My experience has led me to believe that the bone-in short ribs turn out much better than the boneless chuck ribs from Costco. Maybe all the extra melty connective tissue.

mattpope

Brandon Byrd below also suggested 72 @ 130. I am going to try that next! When you say much better, how do you mean? I would suspect keeping the bone in would give you extra meaty/umami goodness?

Jeremy_131558

Anecdotal but it seems more unctuous and juicy.