Other Cooking Equipment > SOUS VIDE COOKING
SV Beef Short Ribs
MossyMO:
Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight.
Cooked indirect to bring back to temp.
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About when they were up to temp gave them each a quick sear.
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All seared and ready to come off the grill.
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These are going to go well with a cold one...
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No knife or fork needed, they melted in our mouths like butter!
Thanks for looking!
Savannahsmoker:
Good looking grub but I am wondering what you think about less time in the Sous Vide???
MossyMO:
--- Quote from: Savannahsmoker on July 16, 2017, 03:33:28 PM ---Good looking grub but I am wondering what you think about less time in the Sous Vide???
--- End quote ---
We have tried 48 hours and did 72 hours several times. Really like the 72 hour but haven't tried anything in between.
RAD:
looks really good
zueth:
--- Quote from: MossyMO on July 16, 2017, 03:28:50 PM ---Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight.
Cooked indirect to bring back to temp.
-----
About when they were up to temp gave them each a quick sear.
-----
All seared and ready to come off the grill.
-----
These are going to go well with a cold one...
-----
No knife or fork needed, they melted in our mouths like butter!
Thanks for looking!
--- End quote ---
What temp did you bring them up to before starting the sear?
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