Chuck Short Ribs: Low & Sloooooow (66 hours)

Blah64 · Aug 11, 2013

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:

After cutting a rib off:

After sliding the bone out for fun:

After eating some of it:

Jayblefty · Aug 11, 2013

Did you Sous Vide them?

Blah64 · Aug 11, 2013

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

HeSmellsLikeSmoke · Aug 11, 2013

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:

Blah64 · Aug 11, 2013

Just took a blowtorch to it for a bit.

gtr · Aug 11, 2013

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?

Blah64 · Aug 11, 2013

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.

slackdogbbq · Aug 11, 2013

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

SmittyJonz · Aug 11, 2013

Sous-Vide = Steamed?

I like knocking ribs out in 4-5 hrs myself......

shirknwrk · Aug 11, 2013

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.

luke duke · Aug 12, 2013

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

http://bit.ly/13T4z2a

YetiDave · Aug 12, 2013

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

landarc · Aug 12, 2013

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.

YetiDave · Aug 12, 2013

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

landarc · Aug 12, 2013

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.

neuyawk · Aug 12, 2013

Isn't 133F a bit dangerous? I'm no germ nut myself but lukewarm moist environment for 3 days sounds slightly scary. Why not boost it up to 200? I think even Heston Blumental does his stuff at 200 which is well in the safety zone area.

Blah64 · Aug 12, 2013

It is not dangerous.

In fact, it is a vacuum sealed environment so no new pathogens can be introduced.

The meat actually gets pasteurized if cooked sous-vide long enough. Killing pathogens is a combination of temperature and time. Being a lower temperature than normal, it needs to be held there for longer to pasteurize the meat (there are charts to help you figure this out). Then, since it is vacuum sealed, you can store it for very long periods of time without worrying about spoilage since the majority of the pathogens were killed.

Chuck Short Ribs: Low & Sloooooow (66 hours)

Blah64

Knows what a fatty is.

Jayblefty

Knows what a fatty is.

Blah64

Knows what a fatty is.

HeSmellsLikeSmoke

somebody shut me the fark up.

Blah64

Knows what a fatty is.

gtr

somebody shut me the fark up.

Blah64

Knows what a fatty is.

slackdogbbq

Full Fledged Farker

SmittyJonz

somebody shut me the fark up.

shirknwrk

is one Smokin' Farker

luke duke

is Blowin Smoke!

YetiDave

is one Smokin' Farker

landarc

somebody shut me the fark up.

YetiDave

is one Smokin' Farker

landarc

somebody shut me the fark up.

neuyawk

is one Smokin' Farker

Blah64

Knows what a fatty is.

Similar threads