- Thu Jan 15, 2015 8:27 pm
[report]72 HOUR SHORT RIBS
Short ribs are one of those cuts that has a lot of rich beefy flavor, but has a tendency to tough, much like brisket or chuck. All of these cuts are generally cooked low and slow until they are tender, leaving you with a flavorful but well done piece of meat that is tender if you cut across the grain. This recipe takes low and slow to the extreme, cooking the short ribs for 72 hours, that's right, 3 days, but leaving them medium rare and meltingly tender.
The reason this recipe works is because Medium Rare, just like all levels of doneness is a temperature. Med-rare to my liking is around 130 to 135 F. If the meat never exceeds this temperature, it never cooks beyond Med-Rare, no matter how long you cook it.
Preperation - season the shit out of the short ribs with coarse salt and pepper
Once the ribs are seasoned, I vacuum bag them with my Foodsaver. Because these will be cooking for so long, I double bag them as insurance against leaks.
The bagged meat is then placed in my Sous Vide cooker. A water bath heated and kept at temperature by a thermostatically controlled immersion circulator. This one is made by Anova.
Then I close it up and leave it the fuck alone for 3 days (except a once a day check to make sure the water level hasn't dropped from evaporation
After 3 days I remove the bags and cut them open
At this point the meat lacks the appetizing caramel color of a seared piece of meat, so I give it a quick sear in a hot skillet for about a minute a side
The result is beautiful Med-Rare short ribs that are incredibly tender and have as much hearty beefy taste as anything you'll ever put in your mouth
Served with Puree'd parsnips and steamed fresh green beans and topped with a red wine/demi glace reduction. It was fantastic
Any other attempt to cook short ribs Med Rare would leave you with an terribly tough piece of meat, but even at low temp, cooking for this length of time breaks down the collagen in the meat leaving it tender, but because the temp is kept low, the meat fibers don't contract expelling juices which would leave you with a dry stringy piece of meat. You can do other interesting stuff cooking Sous Vide. I will cook steaks this way, cooking for about 40 minutes at 130 F then searing in browned butter. The result is a steak that is wonderfully browned and seared, but Med Rare from edge to edge without the "bullseye" effect of having it well done by the edges and gradually more rare as you move toward center. I'll get massively thick double cut pork chops and treat them the same way to get perfectly medium, never dried out pork, it does a great job on root veggies, makes awesome butter poached shrimp or seafood and you can even cook a nicely poached egg in the shell[/report]
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