Question: I’m making 48 hour short ribs, can I use the juice left over in the bag to make a sauce? If so, how?
Question: I’m making 48 hour short ribs, can I use the juice left over in the bag to make a sauce? If so, how?
by FlatWelcome4998
15 Comments
FlatWelcome4998
PS: first time using a sous vide, I’m doing 145f for 48 hours, will be ready tomorrow.
mondorob
I’m not entirely certain, but I think someone may tell you garlic in the bag is a nono.
DClaville
boil and reduce then add what other stuff you want to and adjust to taste after that.
KingALBrooks
yes. sauté some shallot and garlic in a pan. add tomato paste and roasted garlic once the veg is cooked. once it starts to stick deglaze with a bunch of red wine. reduce that until it leaves a trail in the pan when you scrape with a rubber spatula. add in the liquid the ribs produce and reduce down again until it leaves a trail. cut the heat and Throw in a couple cubes of cold butter stirring constantly.
Jose-Los-Santos
What are your plans with the short ribs after the 48hrs? Sear them?
StealthCampers
I’m not sure you want that onion and garlic in the bag. And probably half of the herbs.
Pour everything in a pot bring it up to a simmer. Add whatever else you want and thicken with a corn starch slurry
Separate-Abrocoma-31
48 hours!! Hell yeah
Fun_Can_4498
As simple or difficult as you want to make it, but basically: strain, reduce, thicken
cynnnaD
I do short ribs in the SV fairly often and have been through so many different variations:
48hr @ 145f 30hr @ 150f 24hr @ 155f
Then overnight rest and a 2hour smoke over post oak @ 250f. Have done a 1hour freezer rest a few times too, still fine
I’ve settled on 24hr @ 155f, S+P only, nothing in the bag. Always use the bag juices to make a gravy/jus, just strain it well as it has alot of crap. Reduce down with red wine, shallots, garlic, herbs and cold butter at the end
Post on my profile if you wanna see
No_Rec1979
You can, but they don’t really require a sauce. Just a bit of salt.
My advice is to bake some Brussels sprouts for 20 minutes and then pour the bag juice over them.
joe_sausage
Hell yes, if you can avoid drinking it all. It’s the most flavorful broth you’ll ever taste.
mrcatboy
The bag juices will be delicious, but they will be INCREDIBLY full of gelatin. You’ll want to use the juices less as a flavor base and more as a thickener, to be honest (though there will still be a good amount of flavor).
severoon
Here’s the [method](https://youtu.be/FlTSWuwAEaU). You want to start by separating the juice from the fat, then boil the water off until you’re left only with pan fond. Let that fry in a little bit of butter or other flavorful fat until it darkens without burning, then deglaze, mount, add herbs, etc, and you’re done.
I would be wary of using sous vide drippings from a 48 hour cook, though. In my experience, this is best for cooks that are on the shorter side, less than 6 or 8 hours. I’m not sure why, but longer cooks, I think the proteins start breaking down too much and the flavor just isn’t as good. It can come through very dull and lifeless, or downright bitter if there were bones in the bag. My guess is that some of the compounds that aren’t so tasty that would normally coagulate during this process get so broken down that they stay dispersed? Or maybe the flavorful bits get broken down to nothing? I don’t know, but my attempts using sous vide juices from long cooks just haven’t gone well.
15 Comments
PS: first time using a sous vide, I’m doing 145f for 48 hours, will be ready tomorrow.
I’m not entirely certain, but I think someone may tell you garlic in the bag is a nono.
boil and reduce then add what other stuff you want to and adjust to taste after that.
yes. sauté some shallot and garlic in a pan. add tomato paste and roasted garlic once the veg is cooked. once it starts to stick deglaze with a bunch of red wine. reduce that until it leaves a trail in the pan when you scrape with a rubber spatula. add in the liquid the ribs produce and reduce down again until it leaves a trail. cut the heat and Throw in a couple cubes of cold butter stirring constantly.
What are your plans with the short ribs after the 48hrs? Sear them?
I’m not sure you want that onion and garlic in the bag. And probably half of the herbs.
I recommend this approach: [sous jus](http://sousvideresources.com/2016/10/07/sousjus/)
Pour everything in a pot bring it up to a simmer. Add whatever else you want and thicken with a corn starch slurry
48 hours!! Hell yeah
As simple or difficult as you want to make it, but basically: strain, reduce, thicken
I do short ribs in the SV fairly often and have been through so many different variations:
48hr @ 145f
30hr @ 150f
24hr @ 155f
Then overnight rest and a 2hour smoke over post oak @ 250f. Have done a 1hour freezer rest a few times too, still fine
I’ve settled on 24hr @ 155f, S+P only, nothing in the bag. Always use the bag juices to make a gravy/jus, just strain it well as it has alot of crap. Reduce down with red wine, shallots, garlic, herbs and cold butter at the end
Post on my profile if you wanna see
You can, but they don’t really require a sauce. Just a bit of salt.
My advice is to bake some Brussels sprouts for 20 minutes and then pour the bag juice over them.
Hell yes, if you can avoid drinking it all. It’s the most flavorful broth you’ll ever taste.
The bag juices will be delicious, but they will be INCREDIBLY full of gelatin. You’ll want to use the juices less as a flavor base and more as a thickener, to be honest (though there will still be a good amount of flavor).
Here’s the [method](https://youtu.be/FlTSWuwAEaU). You want to start by separating the juice from the fat, then boil the water off until you’re left only with pan fond. Let that fry in a little bit of butter or other flavorful fat until it darkens without burning, then deglaze, mount, add herbs, etc, and you’re done.
I would be wary of using sous vide drippings from a 48 hour cook, though. In my experience, this is best for cooks that are on the shorter side, less than 6 or 8 hours. I’m not sure why, but longer cooks, I think the proteins start breaking down too much and the flavor just isn’t as good. It can come through very dull and lifeless, or downright bitter if there were bones in the bag. My guess is that some of the compounds that aren’t so tasty that would normally coagulate during this process get so broken down that they stay dispersed? Or maybe the flavorful bits get broken down to nothing? I don’t know, but my attempts using sous vide juices from long cooks just haven’t gone well.