Sous Vide Experiment Redux: 48 Hour Short Ribs

After being wowed by the 72 hour version I tried last time, I was anxious to experiment with 48 hour short ribs.  This time I used a slightly higher temperature of 135 degrees Fahrenheit (133 before).  And the meat came out more tender but still intact.  About as close to perfection as I’ve tasted.

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This is without any browning.

The 72 hour was not as browned and more intact.

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72 Hour Short Ribs

But the meat I used for the 48 hour version was also more marbled.

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After 48 hours, still evenly cooked to a perfect medium-rare.

I suppose I should try 72 hours at 135 to see the difference.  But if I get my gas back in the next week as promised (!!), I don’t think I’ll be using electric products to cook any time soon (you don’t want to know what my electric bill has been).

In the meantime, I plan on tasting Betony’s short ribs to see how those compare to my own experiments.

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Mine are served with green cauliflower puree and a red wine gorgonzola sauce.

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3 thoughts on “Sous Vide Experiment Redux: 48 Hour Short Ribs

  1. Pingback: Out with the Old and In with the New? | eatdrinkadventure

  2. Hey!! I am making 72 hour this weekend and I see so many conflicting temps. I read both your posts – what do you think I should go with 133 or 135? Was also thinking of doing 133 for 60 hours and 144 for 12…. thoughts?

    • I preferred the 135 for 48 hrs. Tender but still has a ton of flavor. 72 hrs is a long time, and I didn’t think it was worth it. The texture was better with the shorter time/higher temp. If this is your first time, I would go with the shorter time and then try longer after as a comparison. Most restaurants do 48 hrs.
      I will have to try the 12 hr- but in the summer I tend to just grill them and get a good result without the time commitment. Also depends on the cut of the short ribs you use. Also, you might want to check Stefan’s Gourmet blog- he sous vides a ton and he will likely have thoughts for you. Please let me know how you make out!

      Happy Cooking!
      Kara

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