75 hour Slow Cook Beef Short Ribs & Flanken Ribs

75 hour Slow Cook Beef Short Ribs & Flanken Ribs

I have heard many good things about cooking beef short ribs very slow on a low temperature.  Not new news, but when I say cooking slowly, I mean cooking for over three days.  Although I am a grilling enthusiast, a majority of the cooking was not done on the grill.  It was done Sous Vide or vacuum sealed and immersed in a water bath.  In this case, the meat cooked at 132F and then was grilled.  Grilling added char, flavor, and rendered a good bit of the beef fat.

Beef Short Ribs Getting Seared Over Hardwood Lump Charcoal
Beef cooked at 132F for 75 hours
Side View of Beef Cooking Sous Vide
Side View of Beef Cooking Sous Vide

The Sous Vide portion of the cook could not have been easier.  The ribs were vacuum sealed and went into the water bath.  Although I had thoughts of pre-seasoning the meat prior to putting it in the vacuum sealer, they went in without seasoning.

Flanken Cut Beef Ribs
Flanken Cut Beef Ribs

I am not all that familiar with beef ribs in general.  I had Flanken Cut Ribs prepared Asian style some time ago but was not exactly sure what they are.  Recipetips.com says that Flanken Ribs refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage. When the chuck short ribs are obtained by cutting across the bones, they are referred to as Flanken-style Short Ribs. However, chuck short ribs cut parallel to the bones are known as English style short ribs. I still thought that an Asian style preparation would be fantastic for these ribs.

Beef Short Ribs Resonate Intense Flavor With Rich Juices
Beef Short Ribs Resonate Intense Flavor Creating Rich, Fragrant Juices

When the ribs were done cooking in the Sous Vide, it was amazing how fragrant the cooking juices were.  The juices had a rich mahogany color and was a immediate reminder that the moisture stays in the bag and with the meat during the cooking process.  Although I had aspirations of using the juices produced in the cooking process for some kind of a flavoring or sauce, I will have to save that for another day.

Flanken Cut Ribs Cooked & Patted Dry
Flanken Cut Ribs Cooked & Patted Dry Before Grilling
Flanken Cut Ribs Cooked & Patted Dry
Short Ribs Cooked & Patted Dry Before Grilling
Beef Short Rib Cut Away From The Bone
Beef Short Rib Cut Away From The Bone Looking Medium Rare after a 75 Hour Cook
Short Ribs Waiting Patiently For the Grill to Heat Up
Short Ribs Waiting Patiently For the Grill to Heat Up

 

Beef Short Ribs Seasoned and Ready For The Grill
Beef Short Ribs Seasoned and Ready For The Grill
Beef Ribs Seasoned & Ready For the Grill
Beef Ribs Seasoned & Ready For the Grill
Beef Ribs Seasoned & Ready For the Grill
Beef Ribs Seasoned & Ready For the Grill
Beef Short Ribs Getting Seared Over Hardwood Lump Charcoal
Beef Short Ribs Getting Seared Over Hardwood Lump Charcoal
Short Ribs Charring
Short Ribs Charring
Short Ribs Charring
Short Ribs Charring
Flanken Ribs Taking On Some Heat
Flanken Ribs Taking On Some Heat
Flanken Ribs Taking On Some Heat
Flanken Ribs Taking On Some Heat
Flanken Ribs Charred and Glazed with Asian Finishing Sauce
Flanken Ribs Charred and Glazed with Asian Finishing Sauce
Beef Ribs Post Grilling and Ready for Plating
Beef Ribs Post Grilling and Ready for Plating
Plate of Beef Ribs
Plate of Beef Ribs
Beef Short Ribs Pink in Color after 75 Hours of Cooking
Beef Short Ribs Pink in Color after 75 Hours of Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
[whohit]75hourSlow&Low[/whohit]

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