I cant recall ever eating beef short ribs in my life. When people talked of ribs it was always pork and when Dolores talked of ribs, she meant baby back pork ribs. This was all fine with me as I don’t have a cultural aversion to pork and steak once a week was more that enough beef. I decided to try sous vide short ribs in my continued experiments with higher temperature longer cooking time sous vide.
I decided to give it my best shot by doing a similar method to the pork ribs previously described.
The brine was simple and consisted of the following ingredients.
Beef Brine Recipe
16 oz water
2 Tablespoons salt
1 heaping Tablespoon Brown Sugar
½ tsp thyme
½ tsp rosemary leaves
1 full teaspoon crushed garlic
1 bay leaf
I only had time to brine the ribs for 2 ½ hours and think that was enough.
The ribs were patted dry and then rubbed with the spice blend I had made for the pork ribs.
After the short ribs were vacuum sealed, they were placed in the coffeepot and held down with a spoon handle. Water was run through the coffeemaker to bring it up to 170 Fahrenheit right away and the ribs were held at this temperature for 6 ½ hours.
You can see from the picture of the ribs as they were removed from the bag that there was the typical shrinkage from the bone and the meat was tender and moist. When cut from the bone as above (top), you can see that the meat had a pleasant pink color. They were smothered in my homemade BBQ sauce and served with potato salad.
These were good for a change of pace but I still prefer my swine.