SV+Vortex Beef Short Ribs


 
Marty Owens

Marty Owens

TVWBB Fan
Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight. Cooked them indirect around the Vortex.


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About when they were up to temp gave them each a quick sear.


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All seared and ready to come off the grill.


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These are going to go well with a cold one...


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No knife or fork needed, they melted in our mouths like butter!



Thanks for looking!
 
Looks phenomenal, Marty!! I like the cool, then re-heat/sear method! Will have to try that.

R
 
"About when they were up to temp gave them each a quick sear"

what temp did you take them to before the sear?
 
Incredible. I need to try my poor-man's sous vide (pid controller that I've never connected to my crockpot). I get the feeling the temps on it won't be very stable.
 
This thread is the best argument for one of those SV do hinkies. Some amazing ribs Marty
 
Marty, those sous vide, cold shocked, vortex beef ribs are a thing of beauty, bet they were tasty.
Where did you buy the beef ribs, they look meaty?
 
JeffG said:
Marty, those sous vide, cold shocked, vortex beef ribs are a thing of beauty, bet they were tasty.
Where did you buy the beef ribs, they look meaty?
Click to expand...

A local grocery story. My wife nabs everything she can find in beef ribs when they have them!
 
I've heard that long, low-temp cooks can get a little "stinky" due to safe but kinda gross bacterial growth. Did you experience that at all here, or did you do a dip in boiling water prior to bagging? Just curious, looks great!
 
GreggP said:
I've heard that long, low-temp cooks can get a little "stinky" due to safe but kinda gross bacterial growth. Did you experience that at all here, or did you do a dip in boiling water prior to bagging? Just curious, looks great!
Click to expand...

There is no stink, there is no bacteria growth. Vacuum sealed there is no oxygen for bacteria to grow. Research sous vide and you will learn more!
 
Marty Owens said:
There is no stink, there is no bacteria growth. Vacuum sealed there is no oxygen for bacteria to grow. Research sous vide and you will learn more!
Click to expand...

Glad yours turned out awesome - It appears some people struggle with lactobacillus, which grows pretty well in this sort of an environent:

https://www.reddit.com/r/sousvide/comments/58sgmc/lactobacillus_control_on_long_cooks/
https://www.chowhound.com/post/funky-sous-vide-short-ribs-1027643

Just doing some research before I take the 36+ hour plunge. :)
 
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