Picked up a pack of Costco’s boneless short rib – which is really just a Denver chuck?
I have purchased them previously, braised slow cooked with red wine. It was great but I would like to try something else.
Korean galbi / Tacos?
Galbitang?
Is braising the way?
by itaintnohomie
14 Comments
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I wonder how these would be like a Sir Charles?
Chiming in to say if you decide not to sous vide those, they’re amazing if you simply sear, throw em in a slow cooker, make a pan sauce in the sear pan, throw it on top, and slow cook for 6-8hrs. I like to serve them over rice. I recommend shallots and a red wine reduction sauce.
Edit: I did these a few weeks ago with the same meat from Costco. If I remember correctly (I just did the sauce on vibes) I used shallots, fresh garlic, butter, tomato paste, red wine, salt, pepper, and a bit of worchestershire. Might’ve been some italian in there too. Reduce it to nappe thickness and add it to the slow cooker on top of the boneless short ribs seared on all sides (I just seasoned those with black pepper and kosher salt before searing). Looks pretty messy but they came out unbelievably tasty.
https://preview.redd.it/yuz190rb5seg1.jpeg?width=4284&format=pjpg&auto=webp&s=767270e8915b51b3d3cf8c03d3187745da2c63d0
Yes, I’ve got 3.5lbs in the sous vide currently. 155 for. 48hrs. Afterwards I’m going to spread on some BBQ sauce and put it under the broiler and try to lacquer on a couple of layers.
I bet these would be awesome in the SV
Try it and let us know!
I would like to know how they turn out in the sous vide, always do the red wine oven, and they are amazing. But at 80.00 a pack in Canada don’t want to mess them up.
I would do a sousvide braise.
Make this https://www.williams-sonoma.com/m/recipe/short-rib-wellington-potpie.html
Nah, they need low and slow on the stove or oven.
I did these at Christmas. I dry brined overnight, bathed them at 137 for 3 hours, then seared. They were quite delicious.
This is my preferred meat for my award winning Chili. I trim them up into nice rectangles, using any scraps to rough chop/grind for the sauce. I used to brown them and then cut into bite size pieces and put that in the chili. This year will SV and then brown and then put in. I’m thinking about half the batch will be done 133 for 24 and the other 133 for 48, just to see which is better in the long run.
That is some really well marbled chuck! Anyhow, I like my meat soft without doing too much jaw work chewing it so I even Sous Vide my ribeye longer than most here recommend.
Why?
Heck yeah they are. I get the same pack at Costco every 2 weeks and cook them in the SV then quick sear in cast iron. They’re very good this way.