48 Hour Beef Sous Vide Short Ribs

[Rummm]

Found a decent pack of Short Ribs the other day at Winn-Dixie and seasoned them with just Kosher salt, Smokehouse black pepper, granulated garlic and GrillZall.





I decided to sear them before they went into the sous-vide



I cooled them down before they were vacuum packed and into the sous-vide at 144°



After 48 hours they were done. Look at all that lovely juice



I wasn't happy with the color of these, so put them under the broiler for a few minutes



That's better 



Served with Baby Yukon Potato salad and some doctored up Bush's Beans.



These short ribs were undoubtedly the 2nd best I've ever had. If some smoke had been applied to these they would've come in Numero Uno These were cooked at 144° and you can see the nice pinkness to them. No pot roast here, they had the texture of a fine medium filet mignon 

[Scallywag]

Looks incredible!

[hikerman]

Absolutely beautiful!   

[sliding_billy]

Those are some pretty shots (before the cooking).  I would have had a really hard time not cooking them like normal, but it sounds like they turned out great.

[spuds]

Steve,it cant be done better,thats above and beyond!

[Las Vegan Cajun]

Excellent looking ribs. 

[muebe]

Those look great Rummm!

[Rummm]

Thanks!

[Wingman]

Oh man!  What a wonderful plate.  Nice cook.

[HighOnSmoke]

Fantastic!!

[Pappymn]

Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?

My head hurts from overthinking this

[teesquare]

Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?

My head hurts from overthinking this

I can tell you Pappy - you will NEVER have anything as juicy and tender as a Sous Vide piece of meat. Yeah...there was a lot of juice in the bag. But - no juices could evaporate from the cooking in the Sous Vide - right? SO the net result is that Sous Vide retains MORE moisture than any other method. 

[Rummm]

Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?

My head hurts from overthinking this

Meat definitely was not dry. 

[Pappymn]

Wow! I am confused a bit by all the juices. Do they reabsorb into the meat? If not, doesn't that make the meat dry?

My head hurts from overthinking this

I can tell you Pappy - you will NEVER have anything as juicy and tender as a Sous Vide piece of meat. Yeah...there was a lot of juice in the bag. But - no juices could evaporate from the cooking in the Sous Vide - right? SO the net result is that Sous Vide retains MORE moisture than any other method. 

Sounds like science......me and science struggle.....math too

so are the juices a nice base for a sauce? I would assume so

[teesquare]

Absolutely! Pour the juices in a pan - and pick your favorite method.  I like to add some beef or chicken broth, cream, a little red or white wine depending on the meat and flavor I am trying for, and other stuff such as a bit of flour, or better yet - Arrowroot powder as a thickener...