72 hour short ribs

I've seen a couple of posts on here about this recipe but I wanted to get clarification on what the majority are doing and how the results are stacking up. What are the temperatures you've been satisfied with? Are you pre-searing or post-searing or neither. Can you do this using ziplock freezer bags instead of vacuum sealing? How did you serve/finish/portion them and how was the reception?

Thanks everyone!

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Brandon_Byrd_40557

Presear always. Makes the meat look less gross when it comes out of the bag, reduces post-searing time, develops flavor, and kills surface pathogens that might spoil extended SV cooks. I've never had a bag go sour on me, but I can't imagine a much sadder kitchen occurrence than opening up a bag after three days and being greeted with a putrid odor. 72hr @ 130F or 48hr @ 140F. Ziplocks work fine. Be sure they're freezer, add more oil than you might think you need (it helps to exclude the air when doing the "submersion" Ziplock technique). For searing, I prefer deep frying. Pop them in the freezer for 5 minutes after unbagging, and fry them in smoking hot oil. A hard, even sear all around.

Here are some past dishes, starting with the 72 hour short rib with crispy beef/shallot salad and a sweet/savory/sour glaze from Modernist Cuisine. https://www.filepicker.io/api/file/Vzn1KTB6RVi7ZF0Fpsz2/convert?rotate=exif

That glaze is dope. These are 48 hour cubes deep fried and topped with the glaze.. served with some lime-infused cucumber planks. First pic is pre-fry. I broke my own rule and didn't pre-sear:

https://www.filepicker.io/api/file/yws1QKCQMDzeiLvmtwLw/convert?rotate=exif

Plated: https://www.filepicker.io/api/file/Fshq3MzbR3SA0kATPDBF/convert?rotate=exif

And finally, some steak frites. 72 hours + compound butter + ChefSteps fries. This was my wife's portion, so there's ketchup instead of mayo (the savage).

https://www.filepicker.io/api/file/nujqdwOPT9S3Sx0A9YVL/convert?rotate=exif

rdj_245907

I did 48 hr short ribs for my first try. Used boneless from Costco. They were great. Came out medium and very tender. I cut each rib in half and seared on all sides. Plated with a Korean rib sauce.

dmcgrath27

Thanks Brandon! This is some great stuff! You said the ziplock freezer bag should be fine, I also have sous vide bags. I just don't have a sealer so they would technically just be clipped and folded over the side of the tank. I'm going to a holiday dinner party in a few weeks and was thinking of doing these. They might have the turkey fryer going as well.

maxkapelus

I sous vide my short ribs at 144 for 72 hours. No presear or post sear. I assumed meat would come out looking unappealing with out the sear but it didn't, especially after I applied the red wine glaze.

rdj_245907

What is the texture difference between 48 and 72. I enjoyed the 48. Was too anxious to wait 72.

maxkapelus

What were they like at 130 for 72 hours? I only did 144 for 72 so far

fisher23

Even more tender. If you liked 48 hours I would stick to that. Sometimes you can cook it too long and it will be too tender. If you go 72 hours use the lower temperature, at least that has been my experience.

rdj_245907

Thanks, will try 72