Chuck Short Ribs: Low & Sloooooow (66 hours)
 

Seasoned only with Salt & Pepper, cooked at 133°F for 66 hours [Sous-Vide].

Probably the best piece of meat I have ever eaten. So moist & flavorful at medium-rare. So tender that you don't need a knife, and if you grab onto the bone and put some effort into it, you can slide it out. Yet it is not mushy and actually holds together, such that it isn't 'pulled' or 'shredded' beef and the bone stays in there to be eaten like a rib.

I didn't take a picture of it, but before I slid the bone out, I actually took a bite out of it. The bite came off easily, but the meat stayed on the bone to form a perfect bite mark.

Just... wow... amazing... (my first time making these and I am shocked how delicious they are)

Before cutting into individual ribs:
http://i249.photobucket.com/albums/g...psfd8d6158.jpg
http://i249.photobucket.com/albums/g...psca5b4add.jpg

After cutting a rib off:
http://i249.photobucket.com/albums/g...ps20548663.jpg
http://i249.photobucket.com/albums/g...ps0ad079ef.jpg
After sliding the bone out for fun:
http://i249.photobucket.com/albums/g...ps458e07bc.jpg

After eating some of it:
http://i249.photobucket.com/albums/g...ps764b45e3.jpg

Did you Sous Vide them?

Oh. Yeah. Sous-Vide. Added that note to original post.

How did you get that light char?

At my age, I don't even buy green bananas. Not sure if I can plan that far ahead. :becky:

Just took a blowtorch to it for a bit.

Very interesting. Short rib is my favorite cut of beef these days and I'm sure that tasted great. I haven't seen anything but smoked or grilled meat in a very long time so I gotta admit it took me a minute to get used to color in the pix! Just curious - how did you decide on 66 hours?

My understanding is that 48 hours is used for being cooked to 'medium', so going even lower requires more time.

72 hours is commonly used, and probably would have been fine if I went the full 72 hours, but I got impatient and wanted to eat! Thus, they were pulled out after 66 hours.

Very nice! Makes me think of how good that would be on a pressed cuban type sammy with beef instead of pork.

Sous-Vide = Steamed? :confused: I like knocking ribs out in 4-5 hrs myself......

Love my Sous Vide machine (when I have time) but I always like to put a crust on it with the Egg or a butane kitchen torch. Egg is hotter, faster and more fun.

I'm curious to try sous-vide, but I can't help bu think that the resulting product, whilst tender, would be very bland in comparison to other cooking techniques

I didn't see sous vide at first, couldn't imagine how you cooked for that long. Sous vide is just another technique, the flavor is what you make it.

Oh sure you can season it just the same, but that Maillard reaction wouldn't be there without extensive searing, which I'd imagine would cook the meat to such an extent to defy the point of sous vide

There are ways, such as using a plancha, or a infrared broiler that allows for carmelelization or charring, that can be done. To he honest though, meat does not need the Maillard Reaction to taste good.