Sous Vide Beef Short Ribs: The Ultimate Fall-Off-The-Bone Recipe

Can’t get enough of those tender, fall-off-the-bone ribs but frustrated with restaurant trips? Trust me, I’ve been there. After digging into countless recipes and kitchen techniques, I found the secret to making irresistible beef short ribs right in your own home.

Ready to dive into the world of sous vide cooking and learn how to create mouthwatering, bone-in short ribs that cook for a full 24 hours at a precise temperature of 152ºF? Let’s get grilling!

Key Takeaways

• Sous vide cooking method results in incredibly tender and juicy beef short ribs.
• Different types of beef ribs, such as back ribs, spare ribs, and short ribs, require specific cooking techniques to achieve the best flavor and tenderness.
• Seasoning options for sous vide beef short ribs include classic dry rubs, sweet and spicy blends, Asian-inspired marinades, herb-infused flavors, and smoky BBQ sauces.
• Delicious sauce options to accompany the ribs include tangy BBQ sauce, luxurious red wine reduction, vibrant chimichurri, sweet honey mustard glaze, and creamy chipotle mayo.

 

What Sets Sous Vide Ribs Apart

Sous vide ribs offer a unique cooking method that results in unbelievably tender and juicy meat, setting them apart from traditionally cooked ribs.

Differences from traditionally cooked ribs

Sous vide ribs taste different than baked or grilled ones. They cook in a water bath at a set heat for many hours. The sous vide machine keeps the heat right all this time. This slow cooking makes the ribs very soft and tasty.

They fall off the bone! In contrast, grilling or baking can dry out the ribs and make them tough to chew. Thus, using sous vide method gives you juicy, tender ribs every time without fail!

Beef back ribs vs. spare ribs vs. short ribs

I know you meat lovers out there are always on the lookout for the next best cut of beef, so let’s dive into the differences between beef back ribs, spare ribs, and short ribs.

Type of Ribs	Description	Best Cooking Method
Beef Back Ribs	These are cut from the rib section of the cow and are known for their meatiness and rich, beefy flavor. However, they can be a bit tougher than other types of ribs.	Low and slow cooking methods, like smoking or braising, are ideal for beef back ribs. They can also be cooked sous vide for around 24 hours at 152ºF to achieve a fall-off-the-bone tenderness.
Spare Ribs	Spare ribs are cut from the belly of the cow, right behind the front legs. They are a bit fattier than back ribs, but that just means they’re packed with flavor.	Like back ribs, spare ribs benefit from low and slow cooking techniques. They can also be cooked sous vide, but may need a longer cooking time to break down the extra fat and connective tissue.
Short Ribs	Short ribs are cut from the short plate or the chuck, depending on the specific type. They’re known for their intense beefy flavor and tenderness when cooked properly, which is why they’re perfect for our Sous Vide Beef Short Ribs recipe.	Short ribs require a slow and thorough cooking process. Sous vide cooking is ideal for these ribs, cooking them at around 152ºF for a full 24 hours, or even up to 48 hours for a rosy, fork-tender result. Because they’re bone-in, they provide added flavor and tenderness to the meat.

 

Time and temperature considerations

Cooking time and heat levels matter a lot in sous vide cooking. For beef short ribs, we aim for juicy, fall-off-the-bone tenderness. This takes slow and steady heat. We use the sous vide machine to cook our ribs at 152ºF for 24 full hours.

It might seem like a long time but trust me, it’s worth it!

Some people like their meat with a rosy shade. You can get this by extending the cook time to 48 hours instead of 24. No need to change the heat level though – keep your sous vide water bath at the same temperature! Just make sure that your vacuum seal bag is locked tight so no water slips in.

Remember: Sous Vide Beef Short Ribs are not fast food! It’s all about patience for that melt-in-your-mouth goodness.

Seasonings, Sauces, and Cooking Techniques

There are many options when it comes to seasoning your sous vide beef short ribs, from classic salt and pepper to more adventurous rubs and marinades. You can also choose to finish your ribs with a variety of sauces, like a tangy barbecue sauce or a rich red wine reduction.

Additionally, you have the option to cook your ribs in the oven or on the grill after they’ve been cooked sous vide for that perfect finishing touch. And if you’re feeling extra ambitious, you can even smoke your ribs before cooking them sous vide for added depth of flavor.

Seasoning options

I love trying different seasonings to enhance the flavor of my sous vide beef short ribs. Here are some seasoning options that you can try:

1. Classic Dry Rub: A combination of salt, pepper, garlic powder, and paprika is a simple yet flavorful option for your ribs.
2. Sweet and Spicy: Mix brown sugar, chili powder, cayenne pepper, and cinnamon for a delicious balance of sweet and heat.
3. Asian-inspired: Create an Asian marinade with soy sauce, ginger, garlic, and a touch of sesame oil for a savory flavor profile.
4. Herb-infused: Fresh herbs like rosemary, thyme, and oregano can be finely chopped and mixed with some olive oil to create an aromatic rub.
5. Smoky BBQ: Use your favorite BBQ spice rub or sauce to give your ribs that classic smoky taste.

Sauces to accompany the ribs

I love to serve my fall-off-the-bone Sous Vide Beef Short Ribs with delicious sauces that complement the rich flavors of the meat. Here are some mouthwatering sauce options to try:

1. BBQ Sauce: A classic choice, BBQ sauce adds a tangy and smoky flavor to the ribs. Brush it on during the finishing step on the grill for a mouthwatering glaze.
2. Red Wine Sauce: Elevate your ribs with a luxurious red wine sauce. Simmer red wine, beef broth, garlic, and herbs until it reduces into a rich and velvety sauce. Drizzle it over the ribs before serving.
3. Chimichurri: This vibrant green sauce is made with fresh herbs, garlic, red pepper flakes, vinegar, and olive oil. Its bright and herbaceous flavor pairs perfectly with the richness of the beef.
4. Honey Mustard Sauce: For a touch of sweetness and tanginess, whip up a honey mustard sauce. Mix together honey, Dijon mustard, apple cider vinegar, and a pinch of salt for a delectable glaze.
5. Chipotle Mayo: Spice up your ribs with a chipotle mayo sauce. Blend chipotle peppers in adobo sauce with mayonnaise and lime juice for a creamy and smoky condiment.

Finishing in the oven or on the grill

To give your sous vide beef short ribs that perfect char and added smokiness, you have two options for finishing: the oven or the grill. Both methods will enhance the flavor of the meat and create a delicious crust.

If you choose to finish in the oven, simply preheat it to a high temperature, around 450°F (232°C), and place the ribs on a baking sheet lined with aluminum foil. Cook them for about 10 minutes or until they develop a nice golden-brown color.

On the other hand, if you prefer grilling, heat your grill to medium-high heat and cook the ribs for about 3-4 minutes per side, or until they are nicely seared. Whichever method you choose, just be sure not to overcook them – remember that they are already perfectly tender from being cooked sous vide!

Smoking before sous vide cooking

I love adding a smoky flavor to my sous vide beef short ribs by smoking them before cooking. It gives the meat a rich and aromatic taste that pairs perfectly with the tenderness achieved through sous vide.

To smoke the ribs, I use a charcoal or wood smoker, and I let them smoke for about 2 hours at a low temperature. This step intensifies the flavor profile and adds an extra layer of deliciousness to the final dish.

Serving and Plating Tips

For a complete dining experience, pair your fall-off-the-bone sous vide beef short ribs with flavorful side dishes like creamy mashed potatoes or roasted root vegetables.

Side dish ideas

Here are some delicious side dish ideas to go along with your Sous Vide Beef Short Ribs:

1. Creamy Mashed Potatoes: Serve up some creamy, buttery mashed potatoes alongside the tender beef ribs for a comforting and satisfying meal.
2. Roasted Vegetables: Pair the rich flavors of the beef ribs with roasted vegetables like carrots, Brussels sprouts, and sweet potatoes. The caramelization adds a nice touch of sweetness and texture.
3. Grilled Corn on the Cob: Fire up the grill and cook some corn on the cob for a smoky and sweet side dish that complements the savory beef ribs perfectly.
4. Tangy Coleslaw: Add a refreshing element to your plate with tangy coleslaw. The crunchy cabbage and creamy dressing provide a nice contrast to the tender ribs.
5. Garlic Bread or Dinner Rolls: Warm, crusty garlic bread or soft dinner rolls are great for mopping up any sauce or juices from the beef ribs. They also make for a tasty way to complete your meal.
6. Baked Beans: A classic barbecue side dish, baked beans add a hearty and flavorful element to your plate. The sweetness of the beans pairs well with the richness of the beef ribs.
7. Grilled Asparagus: Lightly seasoned and grilled asparagus spears make for an elegant yet simple addition to your plate. The fresh, crisp texture complements the tender meat nicely.

Presentation suggestions

When serving sous vide beef short ribs, presentation is key to impressing your guests. After cooking the ribs to perfection, carefully remove them from the sous vide bag and place them on a cutting board.

Use a sharp knife to slice the ribs into individual portions, making sure each piece showcases its tender texture. Arrange the sliced ribs on a platter or plate, allowing their rich color and succulent appearance to shine through.

Garnish with fresh herbs like parsley or cilantro for an added touch of freshness. Remember to serve these fall-off-the-bone beauties alongside some delicious side dishes that complement their flavors, such as creamy mashed potatoes or roasted vegetables.

Cocktail pairings

Here are some delicious cocktail pairings to enjoy with your Sous Vide Beef Short Ribs:

1. Classic Old Fashioned: The rich flavors of the ribs go perfectly with the smoky, robust flavors of an Old Fashioned.
2. Bourbon Sour: The tangy sweetness of a Bourbon Sour complements the savory flavors of the ribs.
3. Spicy Margarita: The heat from a spicy margarita can cut through the richness of the beef and enhance the flavors.
4. Dark and Stormy: The bold ginger flavor in a Dark and Stormy pairs well with the hearty beef short ribs.
5. Red Wine Spritzer: A refreshing wine spritzer can provide a light and crisp accompaniment to balance out the richness of the meat.

Leftovers and Storage

After enjoying your delicious sous vide beef short ribs, you may find yourself with some leftovers. To store them properly, simply refrigerate the leftover ribs in an airtight container or wrap them tightly in plastic wrap.

When reheating, you can either place them back in the sous vide water bath at a lower temperature to reheat gently or heat them up on the stovetop or grill for a quick sear. So go ahead and savor every last bite of these tender fall-off-the-bone ribs!

Refrigerating leftovers

When you have some leftover sous vide beef short ribs, it’s important to store them properly in the refrigerator. Simply place the ribs in an airtight container or wrap them tightly with plastic wrap.

This will help keep them fresh and prevent any contamination.

Remember to refrigerate the leftovers within two hours of cooking to avoid bacterial growth. You can keep the ribs in the fridge for up to three days before they start losing their quality.

To reheat the leftovers, you can either use a microwave or a stovetop method. For the microwave, cover the ribs with a damp paper towel and heat them in short intervals until they’re heated through.

If using a stovetop, place the ribs in a pan with some sauce or broth and cook over low heat until warmed up.

Reheating suggestions

To reheat the leftover Sous Vide Beef Short Ribs, follow these steps:

1. Preheat your oven to 325ºF.
2. Place the ribs in an oven – safe dish and cover with aluminum foil.
3. Heat the ribs in the oven for about 15 – 20 minutes, or until they are warmed through.
4. Alternatively, you can reheat the ribs on a grill over medium heat for about 10 minutes per side, until they are heated to your liking.
5. Serve the reheated ribs with your favorite sauce or additional seasoning if desired.

Ideas for using leftover ribs

I love finding creative ways to use leftover ribs. Here are some ideas:

• Shred the meat and use it as a filling for tacos or sliders.
• Chop up the ribs and add them to a hearty soup or stew for extra flavor.
• Make a delicious BBQ rib pizza by topping a pre – made pizza crust with shredded rib meat, BBQ sauce, and your favorite toppings.
• Create a mouthwatering rib sandwich by layering the meat on a fresh bun with pickles, onions, and tangy coleslaw.
• Transform the leftover ribs into a flavorful hash by dicing them up and cooking them with potatoes, onions, and spices.

Recipe: Sous Vide Beef Short Ribs with Red Wine Sauce

Get ready to indulge in the ultimate fall-off-the-bone goodness with our mouthwatering recipe for Sous Vide Beef Short Ribs with Red Wine Sauce. Trust us, you won’t want to miss out on this flavor-packed delight!

Ingredients and instructions

I’m excited to share with you the ingredients and instructions for making Sous Vide Beef Short Ribs! Here’s what you’ll need and how to prepare this delicious dish:

• Bone – in short ribs
• Smokey dry rub (of your choice)

1. Preheat your sous vide machine to 152ºF (66.7ºC).
2. Season the short ribs generously with the smokey dry rub, making sure to coat all sides of the meat.
3. Place the seasoned ribs in a vacuum seal bag or a Ziploc bag, removing as much air as possible before sealing.
4. Submerge the sealed bag of ribs into the preheated sous vide water bath, ensuring that it is completely submerged.
5. Cook the ribs for 24 hours to achieve that fall-off-the-bone tenderness we all love.
6. After 24 hours, remove the bag from the water bath and carefully take out the ribs.
7. If desired, you can finish off the cooked ribs on a hot grill for a perfect char and added smokiness.
8. Let the ribs rest for a few minutes before serving them.

Tips for the best results

Here are some tips to help you achieve the best results when making Sous Vide Beef Short Ribs:

1. Use bone-in short rib cuts: This will give you the most flavorful and tender meat.
2. Cook at the right temperature: Set your sous vide machine to 152ºF for 24 hours to ensure perfectly cooked ribs.
3. Season with a smokey dry rub: This will add delicious flavor to the meat as it cooks.
4. Finish on the grill: After cooking sous vide, sear the ribs on a hot grill for a perfect char and added smokiness.
5. Try a longer cooking time: For even more tender beef, cook the short ribs sous vide for 48 hours instead of 24.

FAQ: Common Questions About Sous Vide Ribs

Got questions about cooking sous vide ribs? We’ve got the answers! Find out how to achieve that perfect fall-off-the-bone texture and tips for making your ribs extra flavorful.

What to do if the ribs are chewy

If your sous vide beef short ribs turn out chewy, don’t worry! There are a few things you can do to salvage them. First, try giving the ribs an extra hour or two in the sous vide water bath at the same temperature.

This additional cooking time can help break down the connective tissues and make the meat more tender. If that doesn’t work, you can transfer the ribs to a low-temperature oven (around 225°F) and let them cook for another couple of hours until they reach your desired tenderness.

Just be sure to keep them covered with foil to prevent drying out. Finally, if all else fails, you can always slice the chewy ribs into thin strips or chunks and use them in other dishes like tacos or stir-fries where their texture won’t be as noticeable.

Texture expectations for sous vide ribs

The texture of sous vide ribs is incredibly tender and juicy. The slow cooking process at a precise temperature ensures that the meat is cooked evenly and becomes fall-off-the-bone tender.

When you bite into these ribs, they practically melt in your mouth. The low and slow cooking method also helps to break down the connective tissues in the meat, resulting in a more tender rib.

Additionally, because the ribs are cooked in a sealed bag, all of the flavors and juices are trapped inside, making them even more flavorful. So, when you try sous vide ribs, get ready for a truly succulent eating experience.

Can you cook ribs from frozen?

Yes, you can cook ribs from frozen using the sous vide method. When cooking ribs from frozen, it’s important to add some extra cooking time to ensure they are fully cooked and tender.

Simply adjust the cooking time in the sous vide machine according to the thickness of the frozen ribs. This slow and controlled cooking process allows the ribs to thaw and cook evenly, resulting in juicy and flavorful meat.

So if you forgot to defrost your ribs, don’t worry! Sous vide has got you covered for a delicious fall-off-the-bone meal.

Searing before sous vide cooking

Before cooking your beef short ribs sous vide, it’s recommended to sear them first. Searing helps to develop a flavorful crust on the meat and adds depth to the overall taste. You can either use a hot skillet or grill to sear the ribs for a few minutes on each side until they get that delicious golden-brown color.

This step not only enhances the visual appeal of your dish but also brings out the rich flavors in the meat. So don’t skip this important step before placing your ribs in the sous vide water bath!

Conclusion

In conclusion, Sous Vide Beef Short Ribs are the ultimate fall-off-the-bone recipe for meat lovers. By using the sous vide cooking method, these ribs become incredibly tender and juicy.

With a simple dry rub and 24 hours in the sous vide machine, you’ll achieve restaurant-quality results at home. Whether finished on the grill or served with a rich red wine sauce, these ribs are sure to impress your family and friends.

So go ahead and give this mouthwatering recipe a try – you won’t be disappointed!

FAQs

Q: What is sous vide cooking?

A: Sous vide cooking is a method where food is sealed in an airtight bag and cooked in a water bath at a precise and consistent temperature for an extended period.

Q: How do I make sous vide beef ribs?

A: To make sous vide beef ribs, season the ribs with your favorite spices, vacuum seal them, and cook them in a sous vide water bath at a specific temperature for a certain amount of time.

Q: What are the benefits of sous vide cooking?

A: Sous vide cooking ensures precise temperature control, retains the natural flavors of the food, and results in tender and juicy meat.

Q: Can I cook sous vide short ribs?

A: Yes, you can cook sous vide short ribs. They are a popular choice for sous vide cooking as the method helps to make them incredibly tender and flavorful.

Q: How long should I cook sous vide beef ribs?

A: The cooking time for sous vide beef ribs depends on the thickness and desired level of tenderness. Generally, cooking them for 24 to 48 hours at a temperature of around 135°F (57°C) will yield excellent results.

Q: What is the best temperature for sous vide beef ribs?

A: The best temperature for cooking sous vide beef ribs is around 135°F (57°C). This temperature ensures that the meat is cooked evenly and becomes tender without being overcooked.

Q: Can I cook sous vide beef back ribs?

A: Yes, you can cook sous vide beef back ribs. They are a flavorful and meaty cut of beef that can benefit from the precision and tenderness achieved through sous vide cooking.

Q: How should I serve sous vide beef ribs?

A: After cooking sous vide beef ribs, you can serve them as they are, or you can finish them on a grill or under a broiler to add a caramelized crust. Serve them with your favorite sauce or accompanying sides.

Q: Can I use leftover short ribs for another dish?

A: Absolutely! Leftover sous vide short ribs can be used in various other dishes. Shred the meat and use it in tacos, sandwiches, or add it to pasta or rice dishes for a flavorful twist.

Q: Can I cook beef ribs on the grill after sous vide?

A: Yes, you can cook beef ribs on the grill after sous vide cooking. Grilling them after sous vide will give the ribs a smoky flavor and a nice charred crust.