Short-Rib Faux Aging w/ Fish Sauce & Warm Aging using Sous-Vide
If you have been following along, you know that I have been experimenting a lot with Fish Sauce and Warm Aging (Experiments) . I have used this technique with Tri-Tips, Ribeyes, and New York's with excellent results. Now comes the ultimate test, which involves Short-Ribs. With a little better pre-planning, I would have chosen a Bone-In-Short-Rib, but this was a spare of the moment dinner. The wife wanted Short-Ribs, and I said OK. Note: these are sliced and are from Costco. Next time I will go with either Boneless or Bone-In-Short-Ribs. The results should be similar. What makes this an ultimate test is a mere fact I am using Short-Ribs. Short-Ribs are notorious for being extraordinarily flavorful but not tender. You usually have to braise Short-Ribs for a long time or Sous-Vide them between 48-72 hours to make them tender. The experiment is all about making tender ribs in a shorter time using the Warm Aging method. The fish sauc...