Beef Short Ribs Out Of The Hot Tub

[MossyMO64]

Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour.


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Then gave the beef short ribs a 96 hour sous vide at 135º. We have sous vide beef short ribs before at 135º for 72 hours, but this time we had high winds come through on the day we planned, so the ribs sous vide an extra day.

Searing over the Vortex.

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Keeping the ribs hot while the twice baked potatoes finished.

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The beef short ribs were so perfectly tender and full of flavor!


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Thanks for looking!

[Boar]

Awsome!, whered u get those baked tater dishes?

[MossyMO64]

Awsome!, whered u get those baked tater dishes?

They are cast iron made by Lodge that we ordered off of Amazon.

[leechlake]

short ribs are a hidden gem in the cooking world.   Prime Rib on crack.

[delcecchi]

Isn't 135 in the food safety danger zone? 

[LindellProStaf]

So you left them on the smoker for 96 hours at 135?  That is a long time.

[MossyMO64]

Isn't 135 in the food safety danger zone? 

Not when you sous vide, it is the exception to the rule.

So you left them on the smoker for 96 hours at 135?  That is a long time.

Cold smoke for an hour, sous vide for 96 hours and then seared on the grill.

[delcecchi]

Why is sous vide an exception?  I have been reading Thomas Keller's sous vide book, "under pressure",  and he goes on about food safety.  I need to re-read that part.  I really didn't understand what he does to assure safety. 

PS

did a little more research.  Turns out that "pasteurization" starts at 126 and is a time/temperature process.  So long enough time at 130 kills almost all the bad organisms. 

Edited August 8, 2015 by delcecchi