My newest toy,
has been getting lots of use.
Short ribs being one of my favorite foods, I naturally chose to use them as the subject for my experiments. Short Ribs are just plain great, especially now, when I'm cold, even inside my house. Sous vid'ing (verb form of sous vide?) ribs however, would not produce the same effect as a house warming and perfuming braise. In my quest for the best however, I decided to pretend I was smelling the warm, flavorful scent of braised short ribs, as they cooked away slowly and unnoticeably in a warm water bath.
Based on recommendations from different people, and from research, I decided on three times and temperatures that I would try. Disclaimer: As I know from science class, this is not a controlled experiment (for example the 176 cooked rib was cooked with cooked off red wine). Further experimentation must be done to determine a clear winner. But, you know me, I will make my chemistry teacher proud and perform these experiments till I get it right! And then, of course, I will get back to you.
131 for 36 hours
141 for 72 hours
176 for 12 hours
131 was too steak-like. 176 too average. 141 was juuuusssttt right. Call me Goldilocks.
The 131 cooked rib was basically just red and raw and not extremely tender. It would've passed for a flank steak. Essentially, it took away all the things I love about a great braised rib.
The 176 cooked rib was cooked with red wine cooked down with garlic, shallot, thyme and peppercorn. That was a mistake. The red wine overwhelmed the meat. It was way to powerful. That aside, though it was essentially ideal texture, something about it just wasn't special. I would've taken a braised rib over it any day.
The 141 cooked rib was perfect. It was incredibly tender and moist. If the 131 cooked rib was like a flank steak, this was a rib-eye- flavorful, tender, fatty. "Yum," is really the only way to describe it.