If you're a Costco shopper, you know the ones I'm talking about. 5 lb pack, about 10" long, strips of nicely marbled chuck. So tender. So meaty. So perfect.
They are my go to wow meal with the sous-vide rig. In the bag, naked, 72 hours at 133*F. Shock in ice water for ten minutes. Remove ribs from bag, dry thoroughly, reserve purge (bag juices). Nuke bag juices for a minute, to separate out albumin (the stuff that turns white on salmon, turns sauces made with purge cloudy and ugly). You'll know it when you see it. Filter bag juice through a coffee filter. Get an eighth of an inch of butter/canola mix (or tallow/butter, or lard) smoking hot (this is not fun with smoke alarms). Sear short rib chunk for 30-60 seconds a side. Don't forget the ends (15 seconds sufficient). Drain fat from pan, add bag juice, red wine, garlic, shallots, whatever aromatics you like, reduce by half. I like to add maple syrup to it, and reduce it to a glaze, then glaze short ribs. Probably the best thing I make. Top five at least.
Any rate, doing something completely different with them today. Grill set for 225*-250* (direct sun is not the friend of 225*). Overnight dry brine, BBBR, pellet smoke... bark bombs? Still a work in progress, but here's how it's shaping up:
Dusting with BBBR.
About an hour and a half in, was at the temp I would do if I were gonna reverse sear them, and eat them med rare, sliced thin. With SV, you can pull them while at 133, given the time, but you can't build the crust quite the same. I have ideas along that line, but that's not the point of this exercise.
At 3 hours, pushed through a mini-stall, got a nice bark going... I'll see what the temp is when the tube runs out of smoke, and make a call there. They're ready to eat now, but can we push the bark a bit further? Yes. We can try.
They are my go to wow meal with the sous-vide rig. In the bag, naked, 72 hours at 133*F. Shock in ice water for ten minutes. Remove ribs from bag, dry thoroughly, reserve purge (bag juices). Nuke bag juices for a minute, to separate out albumin (the stuff that turns white on salmon, turns sauces made with purge cloudy and ugly). You'll know it when you see it. Filter bag juice through a coffee filter. Get an eighth of an inch of butter/canola mix (or tallow/butter, or lard) smoking hot (this is not fun with smoke alarms). Sear short rib chunk for 30-60 seconds a side. Don't forget the ends (15 seconds sufficient). Drain fat from pan, add bag juice, red wine, garlic, shallots, whatever aromatics you like, reduce by half. I like to add maple syrup to it, and reduce it to a glaze, then glaze short ribs. Probably the best thing I make. Top five at least.
Any rate, doing something completely different with them today. Grill set for 225*-250* (direct sun is not the friend of 225*). Overnight dry brine, BBBR, pellet smoke... bark bombs? Still a work in progress, but here's how it's shaping up:
Dusting with BBBR.
About an hour and a half in, was at the temp I would do if I were gonna reverse sear them, and eat them med rare, sliced thin. With SV, you can pull them while at 133, given the time, but you can't build the crust quite the same. I have ideas along that line, but that's not the point of this exercise.
At 3 hours, pushed through a mini-stall, got a nice bark going... I'll see what the temp is when the tube runs out of smoke, and make a call there. They're ready to eat now, but can we push the bark a bit further? Yes. We can try.
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