Being the BBQgeek, I am no stranger to low and slow cooking. In fact, I think low and slow might be exactly what drew me to buy a SVS and launch this blog. It's familiar territory. As I did my research on sous vide cooking, one cut of meat seemed to hold holy grail status - short ribs. Thomas Keller even included a tremendously sexy recipe for short ribs in Under Pressure. Keller goes to the extreme by cooking his short ribs for 72 hours. That's right, he cooks them for 4,320 minutes. Setting whole hog aside, the longest cook time for a cut of meat you will find in the BBQ world is roughly fourteen hours for a beef brisket. So, three days is seriously low and slow cooking. Sous vide short ribs appealed to me immediately. I've never anticipated a whole bunch of hurry-up-and-wait so much in my entire life. Continue reading Sous Vide Short Ribs here....
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01/28/2010
Sous Vide Short Ribs
Being the BBQgeek, I am no stranger to low and slow cooking. In fact, I think low and slow might be exactly what drew me to buy a SVS and launch this blog. It's familiar territory. As I did my research on sous vide cooking, one cut of meat seemed to hold holy grail status - short ribs. Thomas Keller even included a tremendously sexy recipe for short ribs in Under Pressure. Keller goes to the extreme by cooking his short ribs for 72 hours. That's right, he cooks them for 4,320 minutes. Setting whole hog aside, the longest cook time for a cut of meat you will find in the BBQ world is roughly fourteen hours for a beef brisket. So, three days is seriously low and slow cooking. Sous vide short ribs appealed to me immediately. I've never anticipated a whole bunch of hurry-up-and-wait so much in my entire life. Continue reading Sous Vide Short Ribs here....
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Surprised you had enough heat in that pan to sear of those at a time.. Or is that shot staged for The Internet?
It's the "plan for dinner 3 days from now" angle that seems tricky, here. Get 6 more of those machines, and you can have every day of the week covered! Wednesday is for Saturday, Friday is for Sunday, Tuesday for Wednesday... I've got it all written down, somewhere.
Posted by: Jim | 01/29/2010 at 04:45 AM
I own the book Under Pressure and I have gone page by page, trying to find the short ribs recipe you refer to. I can't find it and it's driving me crazy! What page number are you referring to in the book?
Posted by: Kirsten | 10/27/2010 at 05:10 PM
Same here, there's no mention of the short ribs recipe in 'Under Pressure'. I wentt ahead and did it a few days ago, just used some fleur de sel and black pepper. Turned out beautifully.
Posted by: Johannes | 12/10/2010 at 04:30 AM
Agreed with Kristen and Johannes, there is no mention of a short rib recipe in "Under Pressure".
Posted by: Nicholas Paldino | 12/27/2010 at 08:42 AM
I noticed that chemical smell you refer to when I used my sous vide machine once. I think it comes from the water you fill it with. Specifically, the water that comes out of the hose for the sprayer on my sink. I noticed a while ago that that water smells more "chemically" than the water out of the tap. I don't use it for cooking anymore. For sous vide it probably doesn't matter because it doesn't actually contact the food but I choose to avoid it anyway.
Posted by: Adam | 01/10/2011 at 12:26 PM
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Posted by: Elalgaldus | 12/27/2011 at 01:05 AM
What temp/time do you think you'd use for Korean style short ribs? The flanken cut?
Posted by: Courtney | 01/26/2012 at 01:39 PM