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 Post subject: Short Ribs
PostPosted: Sat Jul 30, 2011 12:53 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I need some help deciding how long and at what temp to cook short ribs (bone-in). Keller says 132 for 72 hours. Myhrvold says 140 for 72 hours. We do boneless ones at the restaurant at a much higher temp, but only for 8 hours. Anyone have input on this?

Amy


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 Post subject: Re: Short Ribs
PostPosted: Sat Jul 30, 2011 1:25 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
I'd love to help, Amy, but I just learned to pronounce sue veed.
fitzie


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 Post subject: Re: Short Ribs
PostPosted: Sat Jul 30, 2011 2:56 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I recently followed Kellers recommendation (Braised Short Ribs). It was fantastic. Really so. I will be repeating again soon. I've did it previously at about 140 for 72 hours as well, and it was also fantastic :) I'd *think* that over 140 could run the risk of drying out (especially as you approach 68 C), but if it was served with a sauce or something, it might not matter. Also, with the shorter time, the danger of drying is reduced.


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 Post subject: Re: Short Ribs
PostPosted: Sat Jul 30, 2011 3:10 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
I'm modifying a Paula Wolfert recipe that is essentially a braise. I think I'll go with Keller's reco on time, then do the browning of the ribs, the pancetta. other veggie ingredients and aromatics, strain and whiz the sauce (sans the things I still want chunky) in the VitaMix, and put it all back together. If it needs anything more in terms of cooking, I'll give it a short time in the pressure cooker. I've done other things like this, and it's worked amazingly well. Thanks Paul for the confirmation.

Amy


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 Post subject: Re: Short Ribs
PostPosted: Mon Aug 01, 2011 3:11 am 
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Joined: Thu Mar 31, 2011 6:55 am
Posts: 516
Location: Cordillera, Luzon, Philippines
It might be worth taking a peek at Douglas Baldwin's website about cooking sous vide and the times required for pasteurization etc etc. Nicely scientific in a reassuring way: Sous Vide Short Ribs

There is an interesting section about eggs too. If I ever get to start a small restaurant, I will pasteurize my eggs using this guide.

Tatoosh

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Tatoosh aka Steve

Ancient Amerikano Adventuring Abroad: another fat guy up a mountain in the Philippines


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