MacKenzie Posted May 9, 2015 Report Posted May 9, 2015 Trying something different this time, searing first then SV @137F for 48 hours.I have 6 slabs of ribs altogether- Seared.
tony b Posted May 9, 2015 Report Posted May 9, 2015 Can't wait to see how they come out? I've done this technique on steaks, but nothing that stays in the bath for days.
tinyfish Posted May 10, 2015 Report Posted May 10, 2015 Will the ribs still render fat when its in the SV.
MacKenzie Posted May 10, 2015 Author Report Posted May 10, 2015 tinyfish, the fat will soft up and become clearish and there will be some fat in the bag juices that remain but not a lot. This pix shows what the fat looks like. Hope that helps.
ckreef Posted May 10, 2015 Report Posted May 10, 2015 Very interesting. I watch these SV cooks with great anticipation for the day I get one.
dstr8 Posted May 11, 2015 Report Posted May 11, 2015 MacKenzie, is 137 degrees F, even at 48-hours, warm/hot enough to break down muscle tissue, etc., to be fully tender? Sure looks "I gotta bite into this..." worthy I've grown accustomed to not opening one of your new threads...before I eat a meal Kudos!
MacKenzie Posted May 11, 2015 Author Report Posted May 11, 2015 Thanks, dstr8, yes, the beef ribs are fully tender when done at 137 F for 48 hours. I'll reconfirm that at dinner this evening.
MacKenzie Posted May 11, 2015 Author Report Posted May 11, 2015 Dinner time, Just pulled the meat apart, the method works -
tinyfish Posted May 11, 2015 Report Posted May 11, 2015 Wow that looks tender....and what a nice color inside.
MacKenzie Posted May 11, 2015 Author Report Posted May 11, 2015 Thanks, tinyfish and just think it is still cooked even though you have that great colour.
GoFrogs91 Posted May 13, 2015 Report Posted May 13, 2015 Love the color contrast and am sooooooo jealous of those meaty ribs. I can never find good ones.
CeramicChef Posted May 15, 2015 Report Posted May 15, 2015 WOWZERS! That is some kinda fine! Beautiful money shot!
