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sous vide

barleywino Dec 21, 2008 11:35 AM

Any place that does beef short rib sous vide? (and intact, not pulled) TIA!

  1. 9
    9lives Dec 21, 2008 01:19 PM

    BW....I have the equipment to do a short rib sous vide..

    I haven't had much sucess with it ( sucked). I'd try again if you want to bring over some short rib...we'll do 1/2 sous vide,,,,1/2 braised......taste teste....and I'' ll share...:) so you don't get rooked..:)

    I'll offlist you...


    1 Reply
    1. re: 9lives
      barleywino Dec 21, 2008 04:27 PM

      9lives, I might just take you up on that sometime...this place in Seattle (Crush) has a signature sous vide short rib, they used to do it for 12 hours and it came out melt-in-your-mouth soft, then they switched to 24 hours at even lower temps and it came out reddish, almost like a cross between corned beef and steak...either way it was excellent

    2. MC Slim JB Dec 22, 2008 09:00 AM

      Only place I've heard of is Gargoyles on the Square.

      5 Replies
      1. re: MC Slim JB
        barleywino Dec 22, 2008 10:08 AM


        1. re: barleywino
          lovinlinecook Dec 22, 2008 02:37 PM

          Tony Maws used to do sous vide short ribs from River Rock Farm at the old CSB. Don't know if they made it onto the menu at the place on Main. I believe that they used to cook them for 48 hours and them came out looking almost medium rare. They were cut before being plated and held up without falling apart yet somehow still retained a the lush mouth feel of long cooking.

          1. re: lovinlinecook
            barleywino Dec 22, 2008 04:06 PM

            thanks, it's not currently on the menu at C on Main...

        2. re: MC Slim JB
          adobokid Dec 24, 2008 01:49 PM

          All I see on their menu now is a braised version. Can anyone confirm if they still prepare it sous vide?

          1. re: adobokid
            lovinlinecook Jan 9, 2009 03:57 PM

            I am fairly certain that anything listed on the Craigie menu listed as "braised" is actually cooked "in the bag" as they say. It is not really in anyone's best interest to describe a menu item as "sous vide" as our health department does not look too fondly on the concept and required a HACCP plan in place for using a cryovac machine.

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