Twofold Newbie question -boneless short ribs

In the Modernist Techniques Forum
Newb to Sous Vide and Excited - 2 questions - Short ribs - boneless

I have some nice boneless short ribs that I want to cook Sous Vide with my new Anova Precision. It looks like the consensus on the various sites is 137-144 for 72 hours. Most those recipes are bone-on Short ribs.

1) How should time be adjusted for boneless or does it matter since you are cooking to a temp and holding it there? I also cut them down from 8 inches to 4 inch segments but will package them in about 3/4 to 1lb parcels?

2) If I cook them and then don't server right away - say cook now til Sunday and eat on Monday. Do I throw in an ice bath after 72 hours? What is the best way to reheat before searing?

1 Reply So Far

Hey there, good question for sure. Here's my writeup on short ribs from my book, Modernist Cooking Made Easy: Sous Vide:

Short ribs are a classic "must make" sous vide dish. Due to the high fat content they can be cooked anywhere from 131ºF to 185ºF (55ºC to 85ºC) for 12 hours to 3 days and the final dish will greatly depend on the time and temperature you use. The end result will range from a traditional braise-like texture to a chewy steak, or anything in between.

For a melty, steak-like texture, cook the ribs at around 131ºF (55ºC) for 48 to 72 hours, they are worth the wait. A more traditional, fall-apart texture will occur when cooked at 175ºF (79.4ºC) for 12 to 24 hours. A good in between texture is achieved at 150ºF (65.6ºC) for 18 to 36 hours. The longer the short ribs cook, the more tender they become so an 18 hour cook will be firmer than a 36 hour cook at the same temperature.

For #1) The bone in or out won't matter with the longer cooking times, so you are fine. When you package, make sure they are basically in a single layer and they will be fine. The thicker something is the longer it takes to heat through, so you don't want a big sack of ribs; it's better to have several sacks in one layer each that the water can circulate between.

For the second question, that's correct, just throw it in the ice bath when it is done. There are multiple ways to reheat it, from just using the sous vide bath again (for probably an hour), to heating it in a sauce or frying it. It all depends on your preparation. Just make sure you don't bring it to a higher temperature than you cooked it at originally.

Hope that all helps some. Thanks and happy cooking!

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