Sous Vide Boneless Short Ribs from Costco

In the General Sous Vide Questions Forum
i usually buy the boneless short ribs from costco, they are about 2"x2" at a length of about 8". i usually marinade them in a korean bbq type marinade and grill them on a weber. then slice and serve.
i have a question on sous vide times. if i am not looking to tenderize the meat and am just looking for them to be cooked at about 130-135 degrees. how long do i put them in the water bath for?

do i also marinate the short ribs first then put them in the bag?

can i put 2-3 strips in each vacuum sealed bag? would this still slow down the cooking times?

once done, can i put them in the fridge for a couple of hours or a cooler to take to a friend's house so i can sear them or do i sear them immediately after i have cooked them to the appropriate times?

sorry for all the questions

thanks in advance for your help.


2 Replies So Far

At 2" thick it will take about 3 hours from the refrigerator to get to temperature. You can get more specifics from our sous vide thickness ruler. I normally marinate them first, it seems to work best but you can usually marinate them during cooking depending on the marinade. As long as the short ribs are in 1 layer it doesn't matter how many are in the bag. The cooking time is really based on the overall thickness, so 1 layer is the way to go. If you are going to chill them you will want to chill them in a 1/2 ice and 1/2 water bath to reduce the chance of botulism. If you are just cooling them for a few hours I normally open the bag after cooking. The oxygen also kills the botulism bacteria so you can chill them like normal "leftovers". Hope that helps!
thanks for all you help on this.


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