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SV+Vortex Beef Short Ribs
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 614
Sous Vide beef short ribs at 135 for 72 hours then cold shocked them in ice water and refrigerated overnight. Cooked them indirect around the Vortex.


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About when they were up to temp gave them each a quick sear.


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All seared and ready to come off the grill.


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These are going to go well with a cold one...


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No knife or fork needed, they melted in our mouths like butter!



Thanks for looking!

Posted on: 7/16 14:36:49
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Re: SV+Vortex Beef Short Ribs
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3295
Now that looks dynamite Mossy! SV is a fun way to cook a lot of different proteins.

Posted on: 7/16 14:48:21
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Re: SV+Vortex Beef Short Ribs
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Joined:
01/14/2013
From Manitowoc county
Posts: 214
When are you opening a restaurant? Looks amazing!!!

Posted on: 7/16 17:35:25
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Re: SV+Vortex Beef Short Ribs
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Joined:
02/14/2007
Posts: 346
I heard that you shouldn't keep meat between 40-140 for more than 4 hours.

Posted on: 7/16 17:50:38
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Re: SV+Vortex Beef Short Ribs
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 614
Quote:

MingLee wrote:
I heard that you shouldn't keep meat between 40-140 for more than 4 hours.


There are exceptions to that rule, sous vide being one of the exceptions.

Posted on: 7/16 20:04:10
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Re: SV+Vortex Beef Short Ribs
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Joined:
09/22/2007
Posts: 4146
Another mouth watering dish, Thanks for the great photos.......Kirk

Posted on: 7/16 20:12:26
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Re: SV+Vortex Beef Short Ribs
LSF Member
Joined:
12/08/2013
From Spicer Area
Posts: 351
What kind of sv set up do you recommend mossy?

Posted on: 7/16 22:41:16
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Re: SV+Vortex Beef Short Ribs
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 614
Quote:

chevysgeterdun wrote:
What kind of sv set up do you recommend mossy?


About 4 1/2 years ago my wife and I picked up a Sous Vide Supreme from SAM's Club. Have no problems with it but there are immersion circulators available that require much less store room than our choice.

Here is what we purchased -

With others you have to provide your own containers but storing the Sous Vide takes up so much less room compared to our choice.

Posted on: 7/16 23:50:27
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Re: SV+Vortex Beef Short Ribs
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3295
That's a solid unit mossy. They make very affordable units these days that are adaptable to different housing containers. As for the health hazards, with a SV unit your meat is air tight which makes the big difference. A pork butt or brisket on a smoker will be in the temperature danger zone for many hours. However, it gets above the 165 threshold long enough to kill any bacteria. The beauty of a SV unit is you can set your temp to bring a steak to medium rare with no true cooking. Once you remove it from the air tight pack you can sear it over high heat for your crust. . Medium rare through with a nice sear. Very cool way to cook!

Posted on: 7/17 0:14:53
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