Short Ribs Cooked For A Very Long Time

 

 

 

 

 

 

 

 

Bought some beef short ribs from Elsco. 2 slabs. Both left on bone. Trimmed one.

 

 

 

Then smoked the trimmed one. Smoked using mostly hickory and a little bit of oak. Lowest temp for the (hot) smoker, on an elevated rack to keep it even cooler and maximize the smoke. Left it in the smoker for 2 hours 20 minutes. Pulled it out when the hottest sub-surface temp was around 51C, and core temp was in the 40s.

Double-bagged both the smoked and the unsmoked, untrimmed control slab of short ribs and cooked them at 55C for 72 hours.

Finished with salt, pepper, butter, and a really hot cast iron pan.

Got excessive with some short ribs and cooked them sous vide for 72 hours @ 55C, after smoking one set. Result: fantastic! Was not going for a typical braise texture (flakey, falling apart), but rather was aiming for very tender but still a bit steak-like. Was really excellent. The unsmoked version was like a super-tender roast beef. The smoked one, though, was just perfect.