SousVide Short Ribs

[jjjonz]

Now those ribs do look fine.

[muebe]

I can appreciate the rendering of the fat with the increased SousVide time
but I would find it hard to believe the torch was superior to the SRG on High for the finish
the finish texture with the SRG was excellent at 8'mins and would only have been better with more time
..and yes, 1 hour is all the cold smoke time the meat needs...

The torch is providing direct high heat contact with the surface of the meat. The SRG will work but in that 8 minutes there will be some additional cooking of the meat.

If I spend the time trying to get fork tender short ribs that are just above rare I don't want to risk cooking it more.

But whatever works for you is what is most important

[Las Vegan Cajun]

Gentlemen,thanks for the fine cook and excellent critiques.

Another great learning experience,appreciate it very much!

X2

[hikerman]

Beautiful Captain!  Look perfect! 

[spuds]

Im looking forward to torching some chicken out of the PBC.

[TentHunteR]

I'd have gone with the SRG over the torch too, but then again the extra cooking wouldn't have bothered me a bit.

Just my opinion: For beef short ribs those are way too underdone for my taste.

The sous-vide isn't the issue; it's the cooking temp.  I like short ribs cooked all the way through with much the fat rendered off. If I want a piece of meat that's med-rare, I'll go with a good steak.

[Las Vegan Cajun]

Im looking forward to torching some chicken out of the PBC.

I'm looking forward to seeing that.