I must first start out with an apology to Rummm. Back in April I made disparaging remarks in one of his threads. Not against him personally but against Sous Vide cooking that he was giving some details. I questioned why anyone would wait 24 hrs when cooking something. Now I know why.
At this point I must say that I consider myself somewhat of an expert on cooking short ribs. They have been my favorite type of rib since I was a little kid. I made them on grills, smokers, ovens, crock pot, and open pit. They always come out great (my humble opinion).
So all you sous viders on the forum got me curious and made me buy a dorkfood controller. I already have a good size manual roaster oven.
I seasoned the ribs with salt. pepper, and WOW. Vac sealed and into the pool.
Here they are after a few days. I made some that were long short ribs and some that were smaller.
Here are the long ones done and ready to cut. Notice the liquid that was in the bag.
Here are the short ones . These had more fat.
Here they are getting seared on the griddle on the Weber gasser.
The finished product with some beans, roasted potatoes, Kimmie's slaw from Saturday, and other slaw.
The results:
The ribs were very tender to the point they literally melted in your mouth. They had a great flavor but were a little under flavored compared to what I usually do. This was probably due to the fact that I went lighter on the seasoning than I normally do because I was concerned that the long cook would magnify the seasoning.
The resident final arbitrator (the wife) stated : "These are the best short ribs I have ever had, and I am not saying it lightly."
Final comments:
I'm hooked. Glad I bit the bullet and bought the Dorkfood (I can also use it for when I make sausage and use the hot bath method.)
I could have used my Auber PID (if I bought a waterproof sensor that they sell) but I have it set up with my smoker set up and didn't want to break it down.
Next item I'll cook is pork belly.
