Cookaholics Bulletin Board

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

I'd love to help, Amy, but I just learned to pronounce sue veed.
fitzie

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.

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

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