Sous vide barbecue short ribs: Difference between revisions

'''<span class="reviewTitle">Hard to find short-ribs</span>'''

|Image = [[Image:Sous vide barbecue short ribs recipe.jpg|alt=Electus]]

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[[Image:Vacuum large bag vertical.jpg|300px|thumb|right|An oversized bag hung vertically lessens the chance of liquid being sucked into the sealer]]

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Yet another experiment at [[Sous vide cooking|sous vide cooking]] using my homemade sous vide conversion kit.  [[Short ribs]] are probably much better suited to [[Slow cooking|slow cooking]] (''[[Beef short ribs (slow cooker recipe)]]'') than sous vide cooking as they need prolonged cooking to break down the [[Fats|fats]] and collagen to make them palatable.  10 hours in the [[Slow cooker|slow cooker]] is just about right from the experiments I've done.  Anyway, to my thinking, the benefits of sous vide cooking in a sealed pouch would be in  concentrating the [[Marinade|marinade]] flavours.

In the end the results were very good, but no better than [[Slow cooking|slow cooking]] the [[Short ribs|short ribs]].

I cooked the [[Short ribs|short ribs]] in the [[Marinade|marinade]] for 24 hours at 75°C(''167°F'')

 

 

| 800g rack of halved beef [[Short ribs|short ribs]] containing 2 [[Ribs|ribs]]

'''[[Marinade|marinade]]'''