Beef Short Ribs Out Of The Hot Tub


 
Marty Owens

Marty Owens

TVWBB Fan
Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour.


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Then gave the beef short ribs a 96 hour sous vide at 135º. We have sous vide beef short ribs before at 135º for 72 hours, but this time we had high winds come through on the day we planned, so the ribs sous vide an extra day.

Searing over the Vortex.


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Keeping the ribs hot while the twice baked potatoes finished.


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The beef short ribs were so perfectly tender and full of flavor!


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Thanks for looking!
 
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Wow 4 days in the hot tub, those short ribs looks delicious and plated with twice bakers thats a home run.
 
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Wow Marty - that meat looks awesome. How does the texture compare between sous vide and just a normal low and slow for the beef ribs?

Regards,

John
 
Joe InJersey said:
Awesome post. Is there a cost effective (cheap, but works) sous vide rig?
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We have a Sous Vide Supreme, that is all my wife and I have experience with but I do like the size of the hand held models for storage. Here are two I find that are the most inexpensive.

- http://www.thehut.com/kitchen-appli...gclsrc=aw.ds&dclid=CMyq7N_PiMcCFYUYMAodynwBHQ

- http://store.anovaculinary.com/products/anova-precision-cooker

John Sp said:
Wow Marty - that meat looks awesome. How does the texture compare between sous vide and just a normal low and slow for the beef ribs?
Click to expand...

Much more beefier flavor and the break down of the muscle and fat with the sous vide it so much more tender.
 
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