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Dec 21, 2008 11:35 AM

sous vide

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

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  1. 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

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

      5 Replies
        1. re: barleywino

          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

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

        2. re: MC Slim JB

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

          1. re: adobokid

            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.