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Sous Vide Beef Short Ribs on a cutting board.

Sous Vide Beef Short Ribs

Course: dinner, Main Course
Cuisine: American, French
Keyword: sous vide beef ribs, sous vide beef short ribs
Prep Time: 30 minutes
Cook Time: 3 days
Smoking: 3 hours
Total Time: 3 days 3 hours 30 minutes
Servings: 8 servings
Calories: 445kcal
Author: Victor
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Ingredients

  • 1 4-rib rack beef plate short ribs about 6 lbs
  • 2 Tbsp hot sauce
  • 3 Tbsp kosher salt
  • 3 Tbsp black pepper coarsely ground
  • 2 Tbsp granulated garlic or garlic powder
  • 1 Tbsp granulated onion or onion powder

Instructions

  • Heat water in your sous vide bath to 136F.
  • Prepare the ribs by removing the membrane and trimming off excess fat. Season with salt and place in a vacuum-sealable bag, or a Ziploc bag. Seal the bag in a vacuum sealer or remove the air using water displacement method and seal the bag. You can cut the rack in half as that will make it easier to fit into smaller vacuum-sealable bags.
  • Place the bag(s) in the preheated sous vide water bath making sure that every part of the meat is underwater. Cook at 136F for 72 hours. Cover the water bath to reduce evaporation and keep adding water as needed.
    Beef short ribs in a sous vide bath
  • Remove the bag(s) from the water bath. Cut open and carefully transfer the ribs to a platter and let cool down for 30 minutes. Gently pat dry with paper towels.
    Beef ribs cooling down on a wooden board
  • At this point, either refrigerate until ready to finish, or proceed to the finishing step.
  • Preheat the smoker to about 200F - 225F. Add a water pan.
  • Mix the ingredients for the dry rub in a small bowl and set aside.
  • Slather the ribs with the hot sauce, then apply the rub, very evenly.
    Sous vide beef ribs rubbed with spices
  • Smoke the ribs, meat side up, for about 2-3 hours.
    Beef ribs in a smoker
  • Remove the ribs from the smoker and let rest for 30 minutes. Then slice and serve with pickled jalapenos, pickled red onions and Southern potato salad.
    Finished sous vide beef ribs on a cutting board
  • If serving later, let the ribs rest room temperature, uncovered, for 15 minutes, then place in a cooler box. It will take about 2-3 hours before the ribs reach 145F internal temperature, longer if you preheat the cooler with hot water.

Nutrition

Calories: 445kcal | Carbohydrates: 4g | Protein: 48g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 2866mg | Potassium: 954mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 6mg