Eat My Short ------------ Ribs!

dcarch7 d c f l a s h 7 @ y a h o o . c o m

13 years ago

Got some beef short ribs. Put them in my sous vide cooker, added some seasoning, and set the temperature. Not much effort on my part, flawlessly done Beef short ribs became a memorable dinning experience.

Visually evident from the sliced ones, medium rare edge to edge, the tenderness and juiciness manifest in the pictures emphatically.

What is not obvious is that I had some orange peels in the seasoning; the citrus flavor, by the very nature of the sous vide preparation method, is completely infused in the meat, giving the beef a multi-layered taste and texture profile.

I wish you were here to take pleasure in the ribs with me, sharing a bottle of Gigondas.

dcarch

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Comments (16)

Teresa_MN
13 years ago
I love the first photo - directly over the top. The bok choy looks like hellebores. Does it make me hungry? No - it makes me want to get out my gardening catalogs before the next round of shoveling begins. :-)

Teesa - up north and shoveling
ritaotay
13 years ago
Bet that would be a great way to make corned beef from scratch, no nasty chemicals to keep it pink.

Nice pics!

Rita
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Question about this short ribs recipe
Q
Comments (8)
This is not to convince you to buy a sous vide cooker, but will give you a reference perspective point regarding temperature and cooking time with short ribs: (copied from the WEB for cooking short ribs at 145F for 72 hours) "Collagen determines, to a large extent, whether cooked meat ends up tender or tough. It is also the determining factor in how long you should cook a given cut of meat. Collagen fibers are the biological equivalent of steel cabling, forming a mesh that holds bundles of meat fibers together. Proper cooking unravels the cable-like structure of collagen fibers and dissolves them into juices, transforming the tough collagen into tender gelatin. In order to unravel collagen fibers, you must heat them. Heat causes the fibers to shrink, and the contracting mesh squeezes juices out of the meat. The hotter the cooking temperature, the more collagen mesh contracts, and the more juices are lost. If you cook the meat at lower temperatures, fewer of the collagen fibers shorten at any given point in the cooking process, so the mesh constricts the meat less. This is why meats retain more of their juices when cooked sous vide. But at lower temperatures, more time is needed to shrink, unravel, and dissolve enough of the collagen fibers to make the meat pleasantly tender." I generally SV cook at 150F for 48 hours. Short ribs is expensive, given the fact that it is mostly bones and fat, here is a suggestion for you for fun: 1. pressure cook short ribs in a separate container with no seasoning and no water for about an hour. You will get a good amount of the most concentrated beef broth(juice) ever for many recipes. 2. Remove the meat from the bones, and use the bones later for more beef broth the regular pressure cooker way. 3. Now with the meat, which has most of the fat rendered already, and find recipes for boneless short ribs and cook until tender. dcarch
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Kalbiqui Korean Spiced Barbecued Beef Ribs 2 lbs beef short ribs, cut into 3 inch lengths (with bone is tastiest, but not absolutely necessary) 1 T sesame seeds, toasted and crushed 4 T soy sauce 4 green onions, white & light green parts only, finely sliced 3-6 garlic cloves, crushed & finely chopped 1 1/2 T sesame oil 1 inch chunk of fresh ginger, peeled & grated freshly ground black pepper (I like lots!) 2 t rice wine or dry sherry (I have used dry vermouth or even once, whiskey when I didn't have the rice wine, to good effect.) 2 t sugar Slash each rib in several places to let the marinade soak in really well. This is important as the marinade will tenderize otherwise tough meat. Mix all the ingredients & pour over the meat, spending a little time to work the marinade into all the meat surfaces & the slashes. Marinate for at least 3 to 4 hours, preferably over night. Heat up your barbecue & grill the beef, brushing occasionally with the leftover marinade for about 12-15 minutes on each side. Timing, of course, depends also on the heat of your grill and air temperature, but the meat should be nicely brown with just a bit of char. Also, though I generally am a rare beef gal, they really shouldn't be any more rare than medium. These ribs are richly flavored, and a bit salty so they really need to be served with a bland side dish such as plain rice or boiled potatoes. The Koreans eat them with kimchi, rice and a couple of fresh salads, and, having developed quite a taste for kimchi myself, so do I. The amount of sugar can be increased, which will make the sauce into a sort of garlicky teriyaki, but more care with the cooking will be necessary as the sweeter marinade will burn more easily.
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Hi Sharon:Havn't talked to you for awhile I'll have to a lot of catchup. Emily : Here is an old Favorite recipe: LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than Â½ inch For about 3 Â½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard Â¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!! Here is some feedback I recieved: Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this? see most clipped and recent clippings Posted by tammyct (My Page) on Sat, Aug 18, 07 at 20:24 Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and what a hit the sauce was with my husband and I. It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either. I think I'll try it on the grill with pork baby back ribs. Thanks again!
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Been wondering where I got the idea that the short rib was somehow part of the prime rib, and found my answer when speaking to the butcher the other day. I was ordering short ribs for a dinner party I am having on Saturday, and he said he'd take them from the rib instead of the chuck. Hmmm, so I asked him to explain. He said that the prime rib bone extends another 12 inches beyond what we normally see when getting a bone-in roast. At the end of that is where the short ribs are located, and are a little less fatty than thse from the chuck. So, thankfully, I cleared up why I connected prime rib to short ribs. Whew, that feels better now. Sue
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jimster
13 years ago
The ribs look great. Is the brown exterior a result of the sous vide, or was there another step to achieve that?

Jim
foodonastump
13 years ago
Very nice pictures, but to be honest I don't think I could enjoy meat riddled with solid fat like that. I had the same reaction to the pictures of chuck.

I can't wait to play with sous vide, but fatty beef won't be in my first experiments!

(Jim - Browning is done as a separate step; from what I'm reading typically at the tail end of the cooking process rather than at the beginning.)
User
13 years ago
Lovely pics.

I'm not a fan of short ribs but.....oh how i would love to share , as long as I got the bigger half, that bottle of Gigondas. One of my absolute all time favourite reds.
ci_lantro
13 years ago
Those ribs look delicious!

FOAS, I believe that's connective tissue, not fat.
hawk307
13 years ago
Dcarch:
I will not comment of the Great photo's and the delishious looking food but I have a question.

I asked this before, DO YOU DELIVER !!!

I'm sorry , 2 Questions.

Did you build your " sous vide " ??? I think the ones on the market are pricy.
Lou
foodonastump
13 years ago
ci_lantro - Looks like fat to me but you may well be right. Regardless, it's neither rendered nor broken down as it would be following a long braise.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
13 years ago
Posted by teresa_mn "I love the first photo - directly over the top. The bok choy looks like hellebores. Does it make me hungry? No - it makes me want to get out my gardening catalogs before the next round of shoveling begins. :-) "

Thanks Teresa. Too bad hellebores are not edible blossoms.

Posted by ritaotay "Bet that would be a great way to make corned beef from scratch, no nasty chemicals to keep it pink. Nice pics! Rita"

Thanks Rita. Good thinking. As a matter of fact, sous vide home-made corned beef is unbelievable. I am getting spices ready for St. Pat's Day.

Posted by jimster "The ribs look great. Is the brown exterior a result of the sous vide, or was there another step to achieve that? Jim"

Thanks Jim. There are a few ways you can achieve the brown look. You can quick sear after sous vide, blow torch after sous vide, or in this case, soy sauce seasoning.

Posted by foodonastump "Very nice pictures, but to be honest I don't think I could enjoy meat riddled with solid fat like that. I had the same reaction to the pictures of chuck. I can't wait to play with sous vide, but fatty beef won't be in my first experiments! ---"

Thanks FOAS. One of the nice thing with sous vide, you can enjoy all cuts of meat, including the most inexpensive cuts. As ci lantro has observed, those are connective tissues. Some fat also.

Posted by chase "Lovely pics. I'm not a fan of short ribs but.....oh how i would love to share , as long as I got the bigger half, that bottle of Gigondas. One of my absolute all time favourite reds."

Thanks chase. You may like short ribs sous vide cooked. They have a different texture and taste prepared this way. I was going to go to Toronto a few weeks ago when I was in Canada. The weather changed my plans. We could have shared some Gigondas.

Posted by ci_lantro "Those ribs look delicious! FOAS, I believe that's connective tissue, not fat."

Thanks ci lantro. Yes, good observation. Those are gristle, tendon, collagen, connective tissues. After sous vide cooked, they become very edible. They take on a very soft tender texture, but not like tender cooked the normal way, which is kind of gummy sticky soft.

Posted by hawk307 "Dcarch: I will not comment of the Great photo's and the delishious looking food but I have a question. I asked this before, DO YOU DELIVER !!! I'm sorry , 2 Questions. Did you build your " sous vide " ??? I think the ones on the market are pricy. Lou"

Thanks Lou. " Deliver? " You know what Bart Simpson would say to you? LOL. Serious, this cooking method opens up an entirely new way to enjoy eating, not to mention saving food costs. Sounds like you have done some research already.

Yes I built my system for around $50.00. I guess you were out a few days. Check out this thread:
http://ths.gardenweb.com/forums/load/cooking/msg0122221924977.html?31

dcarch
foodonastump
13 years ago
"After sous vide cooked, they become very edible. They take on a very soft tender texture, but not like tender cooked the normal way, which is kind of gummy sticky soft."

Well alrighty, I'll eat my words. And maybe even the beef!
Lucky400
13 years ago
Could someone please explain what a sous vide cooker is.

Thank you.
jimster
13 years ago
I found the explanation in the link below to be helpful.

Jim

Here is a link that might be useful: Sous Vide
User
13 years ago
Arch , any time the door is open and the wine isn't...but it can be! ; )
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
13 years ago
Posted by lucky400 "Could someone please explain what a sous vide cooker is. Thank you."

Jim gave a good link to the basic sous vide cooking method. However, the link does not give many other explanations of why sous vide cooking.

Sous vide cooks at lower temperature which is not possible in general with normal cooking appliances. Normal appliance temperature control is highly inaccurate. It can vary by as much as 30 degrees. With sous vide appliance, you can easily achieve control accuracy of better than one degree reliably. This gives you the ability to cook at very low temperatures safely.

For instance, cooking meat at 140 degrees gives you completely different quality comparing to 212 degrees which is what happens when you cook the normal way. And you will never be brave enough to cook at 140 degrees with normal appliances. In addition, sous vide cooking tends to improve flavor to many recipes. For instance, when you cook the normal way, the whole house will be filled with wonderful smell, but with sous vide cooking, there will be no smell at all. All the smell that is lost to the air in the house is confined and retained in the food.

Sous vide cookware used to cost over a thousand dollars. In recent months, with sous vide gaining popularity, there are cookers costing in the low hundreds for home cooking. Even cheaper, as I have done, with your own component system.

With predictions of food prices skyrocketing soon in the next few years, this cooking method opens up new options.

dcarch
arley_gw
13 years ago
Looks fabulous! dcarch, just for my own info, how long did you cook those and at what setting?

I have an old Zojirushi rice cooker, a big ten cupper, that I never use. I may get a temperature controller and convert it to a sous vide cooker.

A friend of mine has one of the new sous-vide-for-home units. His wife says, the food is great but (as you noticed) you don't get any cooking aromas in the kitchen.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
13 years ago
They were done at 141 degrees F for 48 hours. I will try a low temperature next time to get them even juicier.

Yes, you can use a rice cooker with a temperature controller and a small aquarium circulating pump. Many people do that. I am not sure how accurate you can get the temperature to stay at a set temperature with that setup. Should be good enough. Just set the rice cooker thermostat at the highest so that the controller can takeover. My setup can keep temperature within 0.5 degree.

dcarch

Eat My Short ------------ Ribs!

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Eat My Short ------------ Ribs!

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