Sous Vide Beef Back Ribs Recipes

72-HOUR SOUS-VIDE SHORT RIBS

Steps:

• Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).
• Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
• Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
• Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
• Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.
• Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly, 30 seconds to 1 minute per side.

SOUS VIDE PORK BACK RIBS

Steps:

• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
• Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
• Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
• Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
• Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.

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.

SOUS VIDE RIBS

Steps:

• Enjoy.

SOUS VIDE SHORT RIBS RECIPE

Steps:

• Set the sous vide cooker at 55°C / 131°F to preheat the water in the sous vide container. In the meantime, we'll prepare the meat.
• The first thing we need to do is to wash the short ribs. Since short ribs are high in fat, they tend to create many fluids from the fat inside the vacuum seal bag. Washing them will help prevent this.
• Dry the short ribs with paper towels and insert them in the vacuum seal bag.
• Crush and place the garlic clove inside the vacuum bag with the short ribs.
• Add the paprika, red wine, chili pepper, and rosemary branch in the bag.
• Vacuum seal the bag to prepare cooking.
• Cook the short ribs for 45 hours.
• Once the short ribs are done sous vide cooking, preheat the oven at the max temperature.
• Take the short ribs out of the vacuum bag and place them on an oven dish.
• Brush the short ribs with the BBQ sauce, and insert them in the oven.
• They will form a delicious glazing on the surface.
• Once they're roasted, the short ribs are ready to be served.

SOUS VIDE RIBS

Steps:

• PREPARE SOUS VIDE WATER BATH: Fill water in a large pot or container about 3/4 to the top. I use hot water from the tap to shorten the heating process. Set the temperature on the immersion circulator to 150F/65.6C and allow water to heat to that temperature. Note 1 for other sous vide times and temperatures.
• MAKE RUB: Add all rub ingredients in a small bowl. Mix well to combine. Shortcut: Buy a good rib rub.
• PREPARE BACK RIBS: Remove the silver skin (white membrane) on the back of the ribs by sliding the tip of a knife under the skin at the small end of the rack. Loosen the skin from the bone, then grab it with a paper towel and peel the skin off the entire rib. With any luck, it should peel away in one large sheet. Here's a video on how to remove silver skin from ribs. Cut the rack horizontally into 2-3 pieces. Generously season each piece on both sides with rub. For vacuum seal: Fold back top of vacuum seal bag about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Place ribs in bag - as many rib portions per bag that will fit in a single layer, ensuring no overlap. Unfold the flap and vacuum bag using a vacuum sealer. Note 2 for displacement method with ziploc bag.
• COOK RIBS SOUS VIDE: When the temperature of the water bath reaches 150F/65.6C, submerge the bag with the ribs into the sous vide bath. Cover and cook for 15-20 hours. (Note 1 for alternative times and temp)
• MAKE BBQ SAUCE: Combine all the BBQ sauce ingredients in a bowl. Mix well to combine. Shortcut: use a good bottled BBQ sauce.
• FINISH RIBS: Remove ribs from water bath. (Ribs can be cooled, then refrigerated at this point to be finished in the next 2 days). Remove ribs from the bags. Discard juices. To Grill: Clean and oil grill. Heat grill to medium-high. Brush sauce on both sides of ribs. Grill for 2-3 minutes per side, adding more sauce as you turn them. To Broil: Line a pan with aluminum foil. Heat broiler and place oven grill 6 inches from the top of the oven/broiler. Place ribs (meaty side down) on the pan and brush with sauce. Broil for 2-3 minutes. Turn ribs over. Brush sauce on top of ribs. Broil for another 2-3 minutes. Spread any remaining sauce on top of BBQ ribs. Cut into serving pieces and serve.

24 HOUR SOUS VIDE RIBS

Steps:

• First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152ºF by attaching your sous vide to the side of the pot.
• Next, prepare pork dry rub by combining all of the spices together in a medium bowl and set aside.
• Then, remove rack of ribs from the package and place it onto a large baking sheet. Use a sharp knife to cut the rack in half. Then, flip the ribs over and remove the white membrane by peeling it back. Discard membrane.
• Generously season ribs with your dry rub. Use about 1/2 cup of dry rub at this point and save the rest for later. Use your hands to massage the rub into the front and back of the ribs.
• Transfer each half rack of ribs into 2 separate food saver bags and remove as much air as possible and seal. Submerge bags into the sous vide water bath and use 2 clips to attach them to the side of the pot. Cover pot with a piece of tin foil, leaving a hole for the sous vide to stick out. The reason we do this is to prevent evaporation overnight.
• Set timer for 24-hours. Make sure to check water level every so often to make sure that the water does not evaporate. If it does, just add more.
• Once the 24-hours is up, remove bags from water bath and then cut them open with a pair of scissors. Discard the juices and remove the ribs. Place ribs on top of paper towel and use an additional paper towel to blot any moisture out of them.
• Use around 1/4 cup more of dry rub to season the front and back of the ribs. Then, use a brush to apply a layer of your favorite BBQ sauce. You can use as much or as little BBQ sauce as you'd like.
• Preheat grill to 450ºF. Then, rub grill grates with olive oil or spray with nonstick cooking spray. Grill both sides of the ribs for 5-6 minutes or until you get a charred edge.
• Let ribs rest for 5-10 minutes before serving.

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.

SOUS VIDE BEEF RIBS

Steps:

• Heat a sous vide water bath to 135F degrees.
• Use a knife to remove any membrane (or silver skin) from the back of the ribs.
• Rub the seasoning generously over the ribs on both sides.
• Place in a vacuum seal bag or a heavy duty ziplock bag.
• Use a vacuum sealer or the water displacement method (see above) to remove the air from the bag.
• Cook for 24-36 hours (the longer you cook, the more tender they will be).
• Remove from the water bath and take the ribs out of the bag.
• Pat the ribs dry with some paper towels.
• Grill on high heat or broil in the oven to crisp the outside of the ribs. (I recommend grilling for the best flavor).
• Slice between the bones and serve.