Bone-in Beef Short Ribs

rlau588

I'm looking to cook bone-in beef short ribs. I have about 6 short ribs. Some are more fatty than others.

I plan on sous vide at 62deg C for either 48 hours of 72 hours. Has anyone tried either? How did it turn out? Did you like it? Does the fat render out well?

Would you recommend pre-searing? Or boiling in water for 30 seconds prior?

Does this need a post-sear?

Lastly, can I make a pan sauce from the juices?

Any recommendations or guidance would be much appreciated!

Brandon_Byrd_40557

At 62C, they'll be good after 48 hours. I only go the full 72 if I'm cooking at 54.5C. Presearing is recommended, but if you don't have the time you can do the boiling-water dunk to kill off surface pathogens. Post-searing is always necessary. Deep frying is my favorite method for short ribs. You can make a pan sauce with the juices, but you'll need to bring it to a boil first to let the proteins coagulate. At that point, you can either strain out the gunk or -- apparently -- reduce the juices until they're almost dry and the proteins brown up on the bottom of the pan. The recent ChefSteps recipes for roasts have used this last method, but it's the first time I've seen it. In the past, I've always brought the juices to a boil and strained, but I'm intrigued by the new method. In any event, let us know what you try and report back!