Beef. It's what's for dinner.

[Non Sequitur]

I didn't get any pictures, but we had a Stake Campout over the weekend. We collaborated with another family for dinner. He did the sides, I did the meat. He did Dutch-oven potatoes and a berry cobbler. I did tri-tip. I cooked it sous vide the day before. Brushed with liquid smoke and rubbed with Spade L. Then cooked at 128 for 3 hours (well, 4.5, because I forgot to set a timer. But with sous vide, didn't matter!). Took it chilled in the cooler and then seared it up for about 7 mins a side once the potatoes were ready. Perfect medium rare, and sliced like butter.

Just enough leftovers to throw into breakfast burritos with eggs and leftover potatoes. Probably not as good as a smoked tri tip, but super easy to do in advance, and just sear on site.

How much did the sear affect the final doneness, and what was your sear method?

[Donuthole]

How much did the sear affect the final doneness, and what was your sear method?

Sear is accounted for re: final doneness when I set the sous vide at 128. That gives room for a nice good sear which ultimately brings the internal temp up to medium-rare. With a normal 1" steak, i would probably only go about 45 seconds to a minute per side. But with a thicker cut (and these were about 2.5" thick at center) and the fact that I had these on ice up until 30 mins before cook time, I figured 6-7 minutes per side was necessary to get the center warm again. Ended up being just right.

For the sear, I had a camp chef with a cast iron pan on it. I got that pretty hot, added a tiny bit (maybe 1-2 T) of avocado oil and then put the meat on the pan. Then I dropped a 10" dutch oven lid directly on the meat to press it down and get a better sear. Came off with a nice crust and a buttery inside.

[Eddie]

So - I picked up some beef ribs on sale today because they were cheap and I want to try them. But I have no idea what I'm doing. Anyone have a favorite recipe/cook method for beef ribs?

[Donuthole]

I mean, I wouldn't hesitate to cook them sous vide if it were me. I would probably just google "sous vide beef ribs" and go from there. But if you're not into livin' sous vide loca, whatever process you use definitely has to break down all the connectives and render the fat.

It's been a year or two, but I used beef ribs in the crock pot and made korean beef tacos out of the shredded meat. It was delish.

[Bo Diddley]

So - I picked up some beef ribs on sale today because they were cheap and I want to try them. But I have no idea what I'm doing. Anyone have a favorite recipe/cook method for beef ribs?

Bring them down to my place and we'll smoke them tomorrow.

[Jeff Lebowski]

I mean, I wouldn't hesitate to cook them sous vide if it were me. I would probably just google "sous vide beef ribs" and go from there. But if you're not into livin' sous vide loca, whatever process you use definitely has to break down all the connectives and render the fat.

It's been a year or two, but I used beef ribs in the crock pot and made korean beef tacos out of the shredded meat. It was delish.

I did sous vide beef ribs a couple years ago. They were OK, but I would never do it again. I would just season them up and slow cook them in the smoker.

[Bo Diddley]

I did sous vide beef ribs a couple years ago. They were OK, but I would never do it again. I would just season them up and slow cook them in the smoker.

[Pelado]

I mean, I wouldn't hesitate to cook them sous vide if it were me. I would probably just google "sous vide beef ribs" and go from there. But if you're not into livin' sous vide loca, whatever process you use definitely has to break down all the connectives and render the fat.

It's been a year or two, but I used beef ribs in the crock pot and made korean beef tacos out of the shredded meat. It was delish.

[Eddie]

Bring them down to my place and we'll smoke them tomorrow.

Can't say that doesn't sound like fun. I've still never met anyone from the site IRL - at least as far as I know. I'd still like to do that sometime - but too busy for the next few weeks to pull that off.

[Eddie]

I did sous vide beef ribs a couple years ago. They were OK, but I would never do it again. I would just season them up and slow cook them in the smoker.

So - similar to the 3-2-1 (or variations) that is used for pork ribs? That was my original plan, but I don't want to mess them up.

[Bo Diddley]

So - similar to the 3-2-1 (or variations) that is used for pork ribs? That was my original plan, but I don't want to mess them up.

Yeah, maybe we should do a tailgate before a game sometime.

[Jeff Lebowski]

So - similar to the 3-2-1 (or variations) that is used for pork ribs? That was my original plan, but I don't want to mess them up.

yeah but they are thicker so they will probably need more time

[CJF]

For Christmas we are having a pretty good sized gathering. I’m doing two prime ribs and a porchetta roast. I want to try to up the flavor so I’m thinking of rubbing the prime rib lightly with salt and pepper in the morning of the 24th. The evening of the 24th to smoke them at 180 for about 60-90 minutes or until the internal temp reaches about 90 degrees. From there pull off the smoker and put into vacuum bags, add fresh rosemary, garlic, thyme and seal the bags and put in the refrigerator for the night. Sous vide early morning on the 25th at 129 degrees for 8 hours or so. Pull the roasts out of the bags, save the juices for the au jus, and sear off at 750 degrees on my cast iron outdoor griddle. I’ll add a little olive oil and more seasoning before searing. My goal is to get some smoky flavor while also getting the most tender and perfect 132 from edge to edge roast. I’ve done something similar with tri-tip in the past and it was pretty good. Doing it with roasts this size/price make me wonder if I’m making a huge mistake.

The porchetta I’m just going to roast in the smoker at 350 and then the last 45 minutes or so up it to 425 to really crisp up the outside fat. Making a white wine lemon butter sauce to go with it.

[All-American]

For Christmas we are having a pretty good sized gathering. I’m doing two prime ribs and a porchetta roast. I want to try to up the flavor so I’m thinking of rubbing the prime rib lightly with salt and pepper in the morning of the 24th. The evening of the 24th to smoke them at 180 for about 60-90 minutes or until the internal temp reaches about 90 degrees. From there pull off the smoker and put into vacuum bags, add fresh rosemary, garlic, thyme and seal the bags and put in the refrigerator for the night. Sous vide early morning on the 25th at 129 degrees for 8 hours or so. Pull the roasts out of the bags, save the juices for the au jus, and sear off at 750 degrees on my cast iron outdoor griddle. I’ll add a little olive oil and more seasoning before searing. My goal is to get some smoky flavor while also getting the most tender and perfect 132 from edge to edge roast. I’ve done something similar with tri-tip in the past and it was pretty good. Doing it with roasts this size/price make me wonder if I’m making a huge mistake.

The porchetta I’m just going to roast in the smoker at 350 and then the last 45 minutes or so up it to 425 to really crisp up the outside fat. Making a white wine lemon butter sauce to go with it.

Nice. I've got a rib roast aging in the fridge as we speak.

[Donuthole]

My family asked for steak chimichurri. Much easier than the Prime Rib I've done the past few years, and also much cheaper. But still delicious. So i picked up a couple tri-tips from Costco today. They also want Jalapeno poppers, and twice baked blue cheese potatoes. Both of those are on the labor intensive, but they are both very much worth it.