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....

Comments

[Jim]

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.

[Kirsten]

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?

[Johannes]

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.

[Nicholas Paldino]

Agreed with Kristen and Johannes, there is no mention of a short rib recipe in "Under Pressure".

[Adam]

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.

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[Courtney]

What temp/time do you think you'd use for Korean style short ribs? The flanken cut?

[roulette en ligne]

This is a mouth-watering dish. I planning to pig-out with my girls.

[Miguel]

Towanda / If you put on sauce while they are ciokong, the sauce may burn on. It's best to wait until the ribs are done ciokong and then lower the heat and baste a few times on each side while you watch the ribs carefully. I like to baste with beer and seasonings and maybe some lemon or lime while the ribs cook. I'm assuming you are BBQing. I don't see that ribs will be done in 1 hour unless you are using very thin cuts. A couple of things to remember when you use old cook books. . .I think I have the one you have. . .look up the Scottish Shortbread recipe. . .back to tips. . .ribs were cut differently years ago. . .maybe it's where I live now. . .don't know. You could get an entire side of ribs or ribs with all the bones. Now it seems you only get the top part of the bones and the entire rib tips (the grissle but good stuff). That part takes a long time to cook. Find just the bottom part of the ribs if you can. When I can get those, they are usually thicker than they used to be. And years ago they didn't know the danger of under cooked pork.Best to cook ribs very slowly so they don't get too done on the outside without getting done all the way through and that helps cook out a lot of the fat. Baste the skinny part with some type of basting sauce so it doesn't over cook and get dry and tough. When the ribs are done, baste with BBQ sauce and let cook on. . .doesn't take long. . .turn baste, turn baste until the sauce is the thickness you like. Back where I moved from ribs were sliced and dumped in the sauce but I don't like that much sauce anymore so I go for the thinner amount of sauce.Hope this helps.

[Vimbai]

dude its BBQ ribs, its not about health its about taste.But to anewsr your question.You lose fat with both cooking methods. About Vitamins they mostly die in both processes. Some people state the smoke from grilling to be carcinogen. I just remember that open flames have been the only cooking methode for centurys. Now if you want to be complete healthy, steam them. It keeps the taste, but your missing the grill flavor. Its still better than boiling them tho .