BBQ Beef Ribs Sous Vide
How about delish short Ribs? So simple and easy in the Sous Vide!
Excuse me. What exactly are short ribs?
Short ribs are a cut of beef made up of short sections of rib bone, along with meat. These succulent little ribbies combine characteristics of the chuck and rib; they have rich marbling with deep, beefy flavor.
Short ribs are a cut of beef made up of short sections of rib bone, along with meat. These succulent little ribbies combine characteristics of the chuck and rib; they have rich marbling with deep, beefy flavor.
Great, any other good rib recipes?
Yup. Three words: BBQ Beef Ribs.
Yup. Three words: BBQ Beef Ribs.
Uh-oh. My meat is frozen. What now?
Not. To. Worry! When you’re cooking a tough cut for a long time, you can cook frozen meat for the same amount of time as fresh meat.
Not. To. Worry! When you’re cooking a tough cut for a long time, you can cook frozen meat for the same amount of time as fresh meat.
Can I use any type of ziplock-style bag for this recipe?
When you are cooking heavy food, or cooking at temperatures above around 158 °F / 70 °C, the seams of ziplock-style bags can fail and expose food to the water. When facing a recipe like this, opt for heavy-duty sous vide bags if you can; if you must use ziplock-style bags, double-bag to reduce the chance of water intrusion.
When you are cooking heavy food, or cooking at temperatures above around 158 °F / 70 °C, the seams of ziplock-style bags can fail and expose food to the water. When facing a recipe like this, opt for heavy-duty sous vide bags if you can; if you must use ziplock-style bags, double-bag to reduce the chance of water intrusion.
Why do you presear the meat?
We like to presear certain cuts of meat to develop flavor and reduce the chance of overcooking when you sear after cooking sous vide. For this recipe, we sear only in advance, so don’t skip this step!
We like to presear certain cuts of meat to develop flavor and reduce the chance of overcooking when you sear after cooking sous vide. For this recipe, we sear only in advance, so don’t skip this step!
Ingredients
400 grams onions, about 1 large
140 grams celery, about 3 stalks140 grams carrots, about 1 large
2 garlic cloves
1 beef, short ribs, plate, cut into four
1 sprig rosemary
salt, as needed
pepper, coarsely ground,
oil, as needed
45 grams g, tomato paste
300 grams g, red wine
45 grams g, beef stock base
1/5 gram g, chili, akes
140 grams celery, about 3 stalks140 grams carrots, about 1 large
2 garlic cloves
1 beef, short ribs, plate, cut into four
1 sprig rosemary
salt, as needed
pepper, coarsely ground,
oil, as needed
45 grams g, tomato paste
300 grams g, red wine
45 grams g, beef stock base
1/5 gram g, chili, akes
Directions
Heat Sous Vide to167 °F / 75 °C
When it comes to short ribs, you’ve got options. They’re tender and steaky at 158 °F /
70 °C, soft and super succulent at 167 °F / 75 °C, and braisey and delicious at 176 °F /
80 °C.
2 Prepare the veggies
400 g Onion, about 1 large
140 g Celery, about 3 stalks
140 g Carrots, about 1 large
2 Garlic, cloves
Finely dice the onion and celery. Peel and grate carrots and garlic.
3 Season and sear
1 Beef, short ribs, plate, cut into
four portions
- Salt, as needed
- Black pepper, coarsely ground,
as needed
- Cooking oil, as needed
Season the short ribs on both sides with salt and pepper.
Add oil to a pan over medium-high heat. Let it get really, really hot. Then add the
meat and sear until golden brown, about two minutes per side.
Make the glaze
45 g Tomato paste
250 g Red wine
45 g Beef Stock
0.2 g Chili akes
Sweat the veggies over medium-high heat.
Once the onions are translucent, add tomato paste. Then add the wine, beef Stock , rosemary
and chili flakes, and reduce to a thick glaze.
Bag and cook
Once the meat and glaze have cooled, add them to your bag. Don’t let it get too
crowded in there—use more than one bag if necessary.
Cook the short ribs for 24 hours.
Serve it up!
Heat Sous Vide to167 °F / 75 °C
When it comes to short ribs, you’ve got options. They’re tender and steaky at 158 °F /
70 °C, soft and super succulent at 167 °F / 75 °C, and braisey and delicious at 176 °F /
80 °C.
2 Prepare the veggies
400 g Onion, about 1 large
140 g Celery, about 3 stalks
140 g Carrots, about 1 large
2 Garlic, cloves
Finely dice the onion and celery. Peel and grate carrots and garlic.
3 Season and sear
1 Beef, short ribs, plate, cut into
four portions
- Salt, as needed
- Black pepper, coarsely ground,
as needed
- Cooking oil, as needed
Season the short ribs on both sides with salt and pepper.
Add oil to a pan over medium-high heat. Let it get really, really hot. Then add the
meat and sear until golden brown, about two minutes per side.
Make the glaze
45 g Tomato paste
250 g Red wine
45 g Beef Stock
0.2 g Chili akes
Sweat the veggies over medium-high heat.
Once the onions are translucent, add tomato paste. Then add the wine, beef Stock , rosemary
and chili flakes, and reduce to a thick glaze.
Bag and cook
Once the meat and glaze have cooled, add them to your bag. Don’t let it get too
crowded in there—use more than one bag if necessary.
Cook the short ribs for 24 hours.
Serve it up!
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