Joule Short Ribs

I used Joule to cook short ribs ( choice) first at 133 degrees for 8 hours. The short ribs were tough-- not as I expected---. I then put them back sous vide at 147 degrees for an additional 8 hours but the ribs were not better and maybe even tougher.

( the recipe of 133 degrees for 8 hours was from serious eats)

Do I need to cook them longer and at what temp?

What am I missing?

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Brandon_Byrd_40557

Here's the ChefSteps guide to short rib textures. I tend to go either 72hr at 130F or, more commonly, 48hr at 140F.

fisher23

You need much more time. As @Brandon_Byrd_40557 said, I like the 48 hours at 140°F. I have also had them at 167°F for 14 -16 hours for that braised fall apart texture.

tshewman

See below+1 for the 72 hour vote

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Hi Jeff, I see you are pretty new here...there are recipes all over the internet for ribs and many other things...I ask you to FIRST try ChefSteps or Douglas Baldwin recipes before venturing to far. Why you ask? because a bunch of us on the forum have tried, modified, retried, and played some more...and beat the crap out of them....they just work. It is a guaranteed starting point that will yield excellent results time and again and then allow you to venture forth...

Welcome and good luck...we are here to help you with pretty much anything SV...trust me when I say we collectively have either done or seen anything than can get screwed up...

And you might want to visit cookwithjoule on facebook https://www.facebook.com/groups/cookwithjoule/

King_107548

short ribs is honestly one of those foods that I think is a bust for the time/tenderness ratio. I have had 48 hour shortribs as well as 4 hour traditional dutch oven braised, and honestly can't taste the amazingness enough to justify waiting that long for SV