Easy Sous Vide Beef Back Ribs Recipes

SOUS VIDE BEEF BACK RIBS

Steps:

• Trim the fat off the rib racks. Remove the silver skin, as well as any excess fat across the surface off the rack. Leave rib rack intact (i.e. don't cut down into individual ribs)
• Prepare the rub by mixing one part kosher salt to one part black pepper. Mix thoroughly before rubbing liberally over the surface of the ribs, making sure to work into any dips or crevices on the racks.
• Place the racks in a vacuum bag each and seal.
• Place bags in sous vide water bath and set temperature to 150°F. Leave for 24-38 hours.
• Remove bags from water and carefully open sealed bags with scissors.
• Pat dry with paper towels to remove excess liquid.
• Transfer beef to preheated grill and sear over high direct heat. For 1-2 minutes on each side.
• Transfer ribs from grill to counter surface. Carve and serve.

EASY SOUS VIDE BEEF BACK RIBS RECIPE

Steps:

• Set your sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
• Remove any gristle, fat, or connective tissue. Lightly salt the beef back ribs and sprinkle with the spices.
• Seal the beef back ribs in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag.
• Add the bag to the preheated sous vide water bath. Let it cook until it is heated through, about 1 hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak or tenderized for 8 to 24 hours.
• Once fully cooked, take the sous vide bag out of the water bath and remove the beef from the bag. Pat it dry with a paper towel or dish cloth.
• Sear the meat for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.
• The plating will depend heavily on the final dish, but the beef back ribs is now ready to be served with the other components of the meal.