Sous Vide Short Rib (48 Hours) - NOT SHORT ON FLAVOR
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- Опубліковано 18 січ 2021
- Scroll Down to Find all the Recipes for Todays Video!
I was really excited to make this video, not only do I love Short Rib but I finally found good video to bust out my new Sous Vide. I don't think I've ever cooked anything for 48 hours straight but the end result was mind blowing.
Recipes:
Beef Sauce:
1 cup Red Wine (Merlot)
3 cups Beef Stock
1 tbsp Black Peppercorn
2 tsp Juniper Berries
1 tsp Whole Cloves
3 Bay Leaves
1/2 bunch Thyme
1 sprig Rosemary
Beef Drippings
Gremolata:
1 cup Parsley (picked)
1 Lemon (Zest)
1 clove Garlic
Sweet Potato Puree:
10 oz Sweet Potato
3 cloves
Whole Milk
1/3 cup Butter
Parsnip Puree video link here:
• Pan Fried Trout with P...
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Simple, easy to follow, and looked delicious. Good job!
Outstanding video. Great instructions.
great video, these kind of long cooks are the reason i got a sous vide. I've never cooked for 48 hours but it be nice to give it a try
looks so scrumptious!!!
Thank you!
LOoks Amazing !!! I'm making it tomorrow !!! TX
You need to make this again sometime, so delicious 😋
Love your video, and amazing presentation. I saw a tip from another video that I tried and had a great result. After your sous vide water bath take and drop in ice water then refrigerate for about an hour then do your sear. I did this with a ribeye going for a medium rare and whoa buddy I was able to get great color on the outside without cooking the inside anymore.
👌 ohhh yes this looks good
Thank you! It tasted as good as it looks :)
Really great content. Hope you are doing well.
Looks really good. Do you smell the ribs fo the two days you have them in soups vide? That would make me crazy hungry.
No, the vacuum sealed bag keeps the smell in, that would be tough if you could smell it the whole time it's cooking lol
Please post more videos!!!
Hopefully soon. I've taken a long break but am trying to make more content
Hope we can connect ❤️ nice recipe videos!
Yea bud
What temp did you use?
140 Fahrenheit
This is personal preference, but while I like a normal steak rare or medium rare, the lowest I would go for short rib is 144. I prefer 68C (154.4) for this cut. 48 hours is a must for any temp under 160, in my opinion.
Do you just feel it's not tender enough if you sous vide it at so low of temp? Or is it another reason you prefer your short ribs cooked at a higher temp?
@@sonofagungourmet8276 yea it just depends on what you are going for. If you want a more traditional texture, but better (fork tender, but not totally shredding apart as it might in a braise), 154.5ish is around what you want. If you want a more steak like texture (which you can get with sous vide!) definitely go lower 130-140 or so, as you’ve done at 140. If you want a completely traditional braised texture, can go higher for a much shorter period. Also, consider adding the temp to your description. Nice video!
Sorry, but if you need to make 5 passes with a knife to cut it, it’s not done. I think you need to be in the 160-170f range. That meat should be falling off the bone. If you’re doing a how to vid, don’t you think cook temp is a crucial piece of information?
It's extremely tender the only reason I was cutting it that way was because I was trying to be a delicate as possible to not break the meat apart
I did include the cooking temp, 140 degrees.