How to Make Fall-Off-the-Bone Tender Sous Vide Beef Short Ribs with BBQ Sauce (2024)

FAQs

What is the best temperature for sous vide beef short ribs? ›

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, resealable plastic bag. (Use two bags if necessary to leave plenty of room between ribs.)

Once ribs have cooled a bit, remove from the foil pouch. Mix some molasses with the au jus in the foil and brush the molasses/au jus on the ribs. Then apply a thin coat of your favorite barbecue sauce. Give it a dust of cayenne pepper before you slice and serve.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Extra Meaty Ribs: 145°F (63°C) for 36 Hours

At this low temperature, ribs retain plenty of moisture as they tenderize. The result is an extra-meaty rib that has the texture of a moist pork chop, but is still tender to the tooth. It pulls away from the bones nicely with just a little tug.

Sous vide your short ribs for approximately 12 hours. Allow the rib to cool and place in the refrigerator to completely cool. It essential to place a cold rib on the smoker to allow the absorption of smoke. Day Six - Prepare your smoker, bringing the temperature to 225 degrees.

Place the short ribs in vacuum bag with the herbs and seal according to instructions. Add the short ribs to water bath and cook for 48 hours. If not using a container specific for sous vide cooking, you will need to continue to add water as it will evaporate.

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

Many recipes for beef ribs grill them as a rack and cut them up before serving, but some cooks like to cut the racks into ribs and grill them individually to make them extra crispy. The mildly hot spice mixture rubbed on the ribs complements the tangy barbecue-style sauce used to coat them near the end of grilling.

When applying BBQ sauce to pork, such as pork ribs, it's important to show a little restraint. Instead, let the meat and smoke flavor come through first. This is just long enough to heat and cook the sauce (possibly even carmelize it) without it burning.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Do short ribs get more tender the longer you cook them? ›

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

Sous Vide Rib Tips

For extra meaty, succulent and tender ribs: I like giving my ribs a good rub of homemade spice blend and letting them rest for 4 to 12 hours to allow the salt to penetrate the meat, then cooking them at 145°F (63°C) for 36 hours to create an extra-meaty bite.

They are THE best way to get ultra-tender, fall-off-the-bone ribs and everyone we've ever cooked these for raves about them. These bbq ribs are rubbed with a smokey dry rub, cooked in a sous vide water bath for 24 hours, slathered with BBQ sauce, and then grilled to perfection.

Setup immersion circulator according to manufacturer's instructions; preheat water to 131°F (55°C). Seal short ribs in a vacuum bag along with shallot, thyme and wine glaze. Double seal if necessary for a tight seal. Circulate in water bath for no less than 24 hours (36 hours for best results).

Fill and preheat the SousVide Supreme to 143F/61.5C. Mix together the paprika, sugar, salt, and pepper and rub the ribs liberally with the mixture.

To get tender, juicy ribs, we suggest cooking your ribs in the sous vide for a full 24 hours. Best temperature for sous vide ribs? The best temperature to sous vide ribs at is 152ºF.

Season both sides with a 50/50 mix of salt and pepper. Apply an even amount all over the beef. Smoke for at 250-275 degrees until the meat is probe tender, anywhere between 205-210 degrees internal.