Short ribs

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norcoscia
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Short ribs

Postby norcoscia » Sat Sep 30, 2017 10:56 am

Hi everyone, my first post coming over from a different site that went belly up. Hope this is the right place for this cook.

Some short ribs (one boneless and the rest bone in) about 4 hours on my smoker (around 200 degrees) after a generous dusting of rub, then placed into my sous vide for ~48 hours (at 145 degrees).

Sauced, then seared on my weber just until they picked up a good char. They tasted great - thanks for looking!
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OldUsedParts
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Re: Short ribs

Postby OldUsedParts » Sat Sep 30, 2017 11:02 am

First of all Howdy and Welcome to the Forum :tup: - - - why not drop by the Wanted Thread so the other Members can say Howdy as well :?:

As far as those bonz go, they look great BUT 48 HOURS :?: :whiteflag: :scratch:
OUP

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Re: Short ribs

Postby bsooner75 » Sat Sep 30, 2017 11:30 am

Welcome


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norcoscia
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Re: Short ribs

Postby norcoscia » Sat Sep 30, 2017 11:34 am

Thanks for the welcome - 48 hours worked great - I have had some chewy short ribs so wanted to make sure these were tender - heck, I have some home made pastrami coming out tonight that has been swimming for about 72 hours :D
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outlaw
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Re: Short ribs

Postby outlaw » Sat Sep 30, 2017 12:12 pm

Look great. Sous vide is kinda fancy for us country folks but if you have one, and the time, why not. :D :D That method defines tender. Welcome to your new addiction. :chef: :chef:
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CaptJack
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Re: Short ribs

Postby CaptJack » Sat Sep 30, 2017 1:00 pm

good lookin
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Re: Short ribs

Postby Williep » Sat Sep 30, 2017 2:47 pm

Welcome and those look good. :salut:
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Re: Short ribs

Postby JustinCouch » Sat Sep 30, 2017 4:26 pm

Nice to meet you. I think you will fit right in here.
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woodenvisions
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Re: Short ribs

Postby woodenvisions » Sat Sep 30, 2017 5:35 pm

Dude !!!.

Or..

Dudette....

Welcome, and u nailed it !!
Btw, those Home Fries are STELLAR !!!
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Re: Short ribs

Postby Sailor Kenshin » Sat Sep 30, 2017 6:02 pm

I know sous vide is a thing and that I don't understand it, but those ribs look delicious! :chef:

Welcome aboard.
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outlaw
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Re: Short ribs

Postby outlaw » Sun Oct 01, 2017 6:36 am

Sailor Kenshin wrote:I know sous vide is a thing and that I don't understand it, but those ribs look delicious! :chef:

Welcome aboard.


Pretty good write up here Sailor. I became aware of it watching some of the cooking shows. If I didn't already have so many gadgets I would probably get one.

https://answers.yahoo.com/question/inde ... 712AAkib7D
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norcoscia
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Re: Short ribs

Postby norcoscia » Sun Oct 01, 2017 7:51 am

Not sure this is the right place for Pastrami but listing here since it was in the same smoker as the short ribs (for the same amount of time) - The pastrami was left longer in the sous vide, 72 hours (same temp 145). It tastes good, it was very tender but I thought it could have been a little more juicy. It might have just been the cut of meat. Thanks for the kind welcome from everyone....
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outlaw
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Re: Short ribs

Postby outlaw » Sun Oct 01, 2017 8:22 am

norcoscia wrote:Not sure this is the right place for Pastrami but listing here since it was in the same smoker as the short ribs (for the same amount of time) - The pastrami was left longer in the sous vide, 72 hours (same temp 145). It tastes good, it was very tender but I thought it could have been a little more juicy. It might have just been the cut of meat. Thanks for the kind welcome from everyone....


That pastrami is fabulous. One of my favorite sandwich meats and you look like you did it credit there Sir.
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Re: Short ribs

Postby Sailor Kenshin » Sun Oct 01, 2017 10:41 am

outlaw wrote:
Sailor Kenshin wrote:I know sous vide is a thing and that I don't understand it, but those ribs look delicious! :chef:

Welcome aboard.


Pretty good write up here Sailor. I became aware of it watching some of the cooking shows. If I didn't already have so many gadgets I would probably get one.

https://answers.yahoo.com/question/inde ... 712AAkib7D



Thanks, outlaw. So...because the food is under vacuum, it doesn't grow bacteria? That's what would worry me.
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norcoscia
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Re: Short ribs

Postby norcoscia » Sun Oct 01, 2017 2:39 pm

You can read about it here - the heat is primarily what kills the bacteria - a vacuum actually can get you into trouble with some bacteria (that are anaerobic if you don't kill them before vacuum packing). I don't sous vide under 135 degrees unless I'm doing a pretty thin steak that can hit the grill in under 2 hours. At 145 degrees everything is pretty much dead after about 4 min. The salt in the rub (and the smoker) also kill off a lot of the bacteria....

http://www.amazingfoodmadeeasy.com/info ... d-bacteria

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