Created by: Jorofro
Project

48-Hour Beef Short Rib

Share a little about the ingredients and techniques used to create this dish/item. Preparing beef short ribs using this method is "Oh My God Good". I wanted to invite everyone I know over to try it but unfortunately there were no left overs. I was not able to find a good meaty section of short rib as was used in the class, but went ahead anyway since this was a first try of the method. Even with much thinner sections of meat it all worked as intended, just be careful to sear for short times so as not to over cook your already perfectly cooked beef. Used homemade beef stock instead of veal or chicken stock to make the jus and it was great. The Polenta could have turned out better, which was too bad given how good the beef and jus were. I'll be doing this again very soon.....it's hard to watch that rib meat sit there for two days and not mess with it.

You Can Make This

Jorofro made 48-Hour Beef Short Rib with:

Sous Vide at Home: The Essentials

Online Class

Sous Vide at Home: The Essentials

with James Briscione

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Preparing beef short ribs using this method is "Oh My God Good". I wanted to invite everyone I know over to try it but unfortunately there were no left overs. I was not able to find a good meaty section of short rib as was used in the class, but went ahead anyway since this was a first try of the method. Even with much thinner sections of meat it all worked as intended, just be careful to sear for short times so as not to over cook your already perfectly cooked beef. Used homemade beef stock instead of veal or chicken stock to make the jus and it was great. The Polenta could have turned out better, which was too bad given how good the beef and jus were. I'll be doing this again very soon.....it's hard to watch that rib meat sit there for two days and not mess with it.

Q&A with Jorofro

James Briscione asked:
Great work! They look incredible... how did they taste!?
Jorofro answered:
Great taste, great texture. Beef short ribs just beefy goodness, and not altering the beef flavor too much by not braising in a seasoned liquid was a welcomed change.