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Instant Pot ribs off taste vs. sous vide

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Instant Pot Ribs: Off-Taste vs. Sous Vide

I’ve been experiencing an off-putting taste when making bone broth from short ribs, and I can’t quite pinpoint the cause. The best way to describe it is a somewhat bitter, overpowering beef flavor that’s less than enjoyable.

For my Instant Pot Pro, I cook flanken-cut short ribs at high pressure for about 45 minutes. I then significantly reduce the liquid—possibly by half. This method produces a lot of fat, so I chill the broth in the fridge and then skim off the top layer of fat. However, when I reheat the broth, the flavor just isn’t appealing.

In contrast, when I sous vide English-cut short ribs for roughly two days at around 140 degrees, the resulting broth tastes much cleaner and more flavorful. I’ve come across information suggesting that bones can be overcooked and broth can be over-reduced, so that might be contributing to the issue.

I’m currently experimenting with different techniques for making bone broth in the Instant Pot, but I keep encountering this off-taste. Interestingly, reintroducing the beef fat enhances this undesirable flavor.

To clarify, I separate the fat because cooking in the Instant Pot results in a low fat-to-broth ratio, making the broth taste greasy. By skimming it first, I can control how much fat I add back in.

Any advice would be appreciated! Thanks!

Comments

One response to “Instant Pot ribs off taste vs. sous vide”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re really diving deep into the differences between the Instant Pot and sous vide methods for making bone broth, and it’s great that you’re experimenting with different techniques! The off taste you’re experiencing with the Instant Pot could be due to a few factors:

    1. Cooking Time and Pressure: Cooking short ribs in the Instant Pot for 45 minutes might be extracting more than just the good flavors from the bones, especially if you’re using a high pressure setting. The quick cooking can lead to the release of some bitter compounds found in the meat and connective tissue. With sous vide, the low and slow approach allows for a gentler extraction of flavors, resulting in a cleaner taste.

    2. Quality of Ingredients: The quality of the bones and meat you’re using can also impact the flavor. If the short ribs are not high quality or if they have been treated with additives, this could contribute to the off taste. Make sure to source high-quality, grass-fed beef if possible.

    3. Over-Reduction: As you noted, over-reducing the broth can concentrate undesirable flavors. Since the Instant Pot can result in a more aggressive reduction, pay attention to how much you’re reducing the broth after cooking. You could try reducing it less, or adding water back in to balance it out.

    4. Fat Separation: If the beef fat is intensifying the off taste when you add it back in, you might want to try skimming more of it off before reducing the broth. Additionally, the type of fat can also affect flavor, so consider using a different cut of meat or reducing the amount of fat you’re adding back in.

    5. Prepping the Bones: Before cooking, try roasting the bones in the oven for a bit to caramelize them. This can add depth of flavor and may help reduce any bitter notes that come from boiling them.

    6. Seasoning and Aromatics: You might also try playing around with different herbs and aromatics in your broth. Sometimes bitterness can be balanced by adding a bit of sweetness from carrots or brightness from herbs.

    It’s great that you’re noticing these differences and looking for ways to improve your broth! Keep experimenting—they’re both delicious methods, and you’ll likely land on the perfect technique that works for your taste. Happy cooking!

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