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Meat-Up in Memphis 2021

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Boneless shot ribs question

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  • fzxdoc
    replied
    That looks sooooo delicious, treesmacker . Congrats on a great cook!

    Kathryn

    Leave a comment:


  • Hugh
    commented on 's reply
    No problem whatsoever. Enjoyed watching and learning from your cook.

  • treesmacker
    replied
    Hugh, I realized I kinda hijacked your post. Please forgive me... hopefully, some of what I posted will be useful for you.

    Leave a comment:


  • treesmacker
    replied
    OMG was that delicious, fantastic, wonderful, superb. Melt in your mouth bunch of perfect bites. Just to recap... beef country style ribs (boneless short ribs), light salt, then sous vide 72 hours at 133F, ice bath and into the fridge on Wednesday evening. Saturday (today) separated the purge, clarified it by quick boil in microwave followed by strain through coffee filter. Next, lightly rub the meat with Hank's Beef and then into 275F smoker using mesquite pellets. Brought internal temp up to >165F, then quick raise of smoker temp to 450F for brief period just to brown it up a bit. Meantime, my wife grilled a few onions and mushrooms, added the clarified purge, a packet of Wagner's Demi-Glaze, and a touch of red wine. Added the smoked browned meat to the Demi-Glaze, covered with foil and set on low to just braze a bit while grilling the yellow squash. Plated, photographed, and yummmmm. Thank you Potkettleblack for your ideas for cooking this... great help! Also, to all of the Pit for the other tips I picked up to make this so delicious.
    https://www.amazon.com/Wagner-Sauce-.../dp/B000HQPIEA

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    Last bite

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    Last edited by treesmacker; July 20, 2019, 10:45 PM.

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  • treesmacker
    replied
    OK, this is looking better - will be serving soon. Wonder, will it be good? It is kinda resting/braising in that cast iron pan now.
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  • treesmacker
    commented on 's reply
    So, I'm trying to get these done for dinner. I decided to put them on the smoker @ 275F and bring the internal temp up to 165F. Then, maybe I'll sear a bit if the fat is still not rendered. I put a little Hank's beef rub on them and will make a red wine demi glaze with the clarified purge and a bit of packaged powder glaze mix. Using mesquite pellets - maybe I'll get a hint of smoke on them.

  • treesmacker
    replied
    OK, now I've turned the meat in the first pic below into the second and third. I sous vide 72 hours at 133F. I know how to clarify the purge and plan to make a gravy. i want to serve this with mashed potatoes and some zucchini. I need some HELP with what to do next with the meat. I won't eat unrendered fat, so want to render it without overcooking the meat and defeating the purpose of the long bath. Anybody have suggestions? Potkettleblack are you there? Anybody else can help?
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  • Potkettleblack
    commented on 's reply
    Light salt.

  • treesmacker
    commented on 's reply
    Potkettleblack, I just picked up some more of these and will try your suggestion of 72 hours SV. See the edited post for pic of the new package. Would youj suggest seasoning before the bath, or after. Any salt and pepper before bath? Other seasoning?

  • Bkhuna
    replied
    This is what you want. Slide along the bone with a knife and you will have big, meaty boneless short ribs.
    Attached Files

    Leave a comment:


  • treesmacker
    commented on 's reply
    Thanks Potkettleblack for clarifying! I'll have to give it another try with the long SV.
    Also, thanks to all of the Pit experts who explained what is going on here!

  • Potkettleblack
    commented on 's reply
    It's pink at 133. It's not rare. I suppose a 155x12-24 will probably work for a more traditional braise texture. This is making a junky tough muscle into luscious steak. If that's not your crowd, just instapot.

    There's no recipe for the purge, red wine sauce. It's a pan sauce, by feel. Purge process per the sticky in the sous vide section, then add to a pan, add some red wine, reduce, add some maple syrup, reduce a bit more, and done.

  • parkerj2
    commented on 's reply
    Hugh cooking that long won't change the look.

  • Hugh
    commented on 's reply
    Am putting this one on my bucket list Potkettleblack. Can I ask 2 questions?

    1) When cooked at 133, what is the internal color of the meat. As you know, I've got a 'well done' audience so traditional Brisket/Chuck/Pulled Pork is going over well.. Do you think their reaction would be that its too rare, or does cooking it that long change the look?

    2) can you point me to recipe for purge/red wine/maple reduction? I never thought of creating the sauce separately instead of instapot.

  • Potkettleblack
    replied
    A thoroughly superior cut for sous vide. 72 hours at 133, then sear, and maybe sauce with a purge/red wine/maple reduction... Amazing.

    Leave a comment:

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