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16 Posts
Hi all! Newbie here, and to be completely honest, I'm here because I've failed and I've given up.
Been trying to make beef ribs and other tough cuts of beef recently. My understanding was simple: low and slow = tender beef.
Most recently, I have tried water bathing a rack of beef ribs for 8 hours at 60.5 ± 0.5 deg cel, followed by 8 hrs in an oven at 90 deg cel. The beef came out less than rare and I was pressed for time, so I decided to give up and destroy it by roasting it at 220 deg cel for a further 1 hr (something tough and chewy is better than no food on the table).
The result was very chewy beef (fibres were quite dense in texture), and the tendon parts surrounding the bone was beyond digestible.
Can someone please educate me on what I did wrong? Honest, I was quite shocked when the meat came out less than rare out of the oven initially after all that time.
Cheers!
RookieT
PS: technical question; why is alt+0 on a mac giving me a "Keyboard Shortcut Guide" popup? It's hindering me from typing the "degree" symbol.
Been trying to make beef ribs and other tough cuts of beef recently. My understanding was simple: low and slow = tender beef.
Most recently, I have tried water bathing a rack of beef ribs for 8 hours at 60.5 ± 0.5 deg cel, followed by 8 hrs in an oven at 90 deg cel. The beef came out less than rare and I was pressed for time, so I decided to give up and destroy it by roasting it at 220 deg cel for a further 1 hr (something tough and chewy is better than no food on the table).
The result was very chewy beef (fibres were quite dense in texture), and the tendon parts surrounding the bone was beyond digestible.
Can someone please educate me on what I did wrong? Honest, I was quite shocked when the meat came out less than rare out of the oven initially after all that time.
Cheers!
RookieT
PS: technical question; why is alt+0 on a mac giving me a "Keyboard Shortcut Guide" popup? It's hindering me from typing the "degree" symbol.
