Liken to my other Warm-Aged projects I will warm age the ribs at 104 f for 3 hours and then crank up the temp to 133 f for 10 hours. It's my hope that 10 hours will be enough to tenderize the rib. We will see.
All done. The Short Ribs were Ice-Shocked and refrigerated for a couple of days until I could get to them. Busy work schedule prevents me from doing everything at once. Lets recap.....104 f degrees for 3 hours then 133 f for 10 hours and then ice shocked and used later on.
As the ribs were extracted from bag one would think that there would be a fish smell but that was not the case. Nice fresh beef smell emerged from the bag.
After I removed the ribs from the bag there was a lot of purge (the extracted liquid from the ribs aka discharge). This is great stuff so don't throw it out. Instead heat the purge in the Microwave in a proper bowl or heat on the top of the stove until the proteins coagulate making what looks like a protein raft. Almost like making a consume or clarifying a stock except you're not using eggs whites or their shells. Anyhow after all the proteins stick together strain using cheesecloth/napkin through a fine sieve. Use the purge in your sauce or gravy. For more information about the purge I would suggest more reading "What do with those juices... by Norm King" Norm runs a great group on Facebook called Sous Vide, Meat Curing and Smoking...... gotta check this group out.
Now it's time to decide how you want to use the ribs. My intentions from the beginning was to use them in a braising liquid. At this step I want to char or brown the outsides and keep building on these wonderful flavors. Spice them up anyway you want eliminating the salt. Don't forget the fish sauce we used has a lot of salt.
Put a nice char on them and your ready for the next step. These were placed on the grill when they were ice cold which prevented the inside from getting over cooked.
These babies came out amazingly good!!!! The fish sauce added to the beefiness (Umami) and the warm aging cooking approach helped make them tender.
As we all know short ribs can be tough and require longs slow cooks. Take a look at Chefsteps videos on making Short ribs using different times and temps. My ribs are liken to the Chefstep video of 144 F at 24 hours. I was able to cut the time in half and use a lower temp to achieve the same result (better I think). Of course a side by side comparison is they only way to tell if I am correct in my assumptions. Give it a shot and report back.