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Beef Short Ribs Getting Seared Over Hardwood Lump Charcoal

Sous Vide Beef Short Ribs Recipe

Paul SidoriakPaul Sidoriak
Beef short ribs are full of fat and full of flavor. We use sous vide cooking to transform the ribs into something delicious by cooking them over a long period of time at a low temperature. This results in a tender rib that is finger-licking good.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Sous Vide Cooking 3 days
Total Time 3 days 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 286 kcal

Equipment

  • Sous vide cooking machine
  • Water reservoir
  • Food sealer

Ingredients
  

  • 32 oz beef short ribs
  • 32 oz flanken cut beef ribs

Instructions
 

  • Soak the ribs in a deep pot of cold water for 20 minutes
  • Rinse the ribs and pat dry
  • Place the ribs in a food sealer bag in a single layer
    Side View of Beef Cooking Sous Vide
  • Remove the air and seal the bags
  • Preheat the water in a large sous vide tub to 132F
  • Add the sealed bags with the short ribs to the sous vide bath
  • Cook the ribs in the sous vide bath for 75 hours
  • Remove the bagged ribs from the sous vide bath and plunge them in an ice-water bath for 30 minutes
    Ribs which have been cooked sous vide are now cooling submerged in an ice water bath before they get smoked and grilled
  • Keep the ribs chilled or refrigerated until just before smoking or searing
  • Prepare your Big Green Egg or other Kamado style grill for cooking with hardwood lump charcoal
  • Remove the sous vide cooked meat from the food seal bags and pat dry
  • If you wish to add additional smoke to the meat add wood chunks to the kamado and smoke the meat over indirect heat at about 225F for 30 minutes
    Flanken Ribs Charred and Glazed with Asian Finishing Sauce
  • Raise the temperature of the grill to sear at about 425F
    Flanken Ribs Taking On Some Heat
  • Sear the meat on all sides until it develops a beautiful charred crust

Notes

This dish is great for making fork-tender beef that your friends will rave about. 
Many people like making these as well as boneless short ribs using a slow cooker or even an instant pot is a good alternative to sous vide cooking. 
Braising the meat in red wine and beef broth until fork tender is a classic way to make this flavorful dish.
Adding aromatics along with garlic and onion will make for a yummy braising liquid that would be delicious over mashed potatoes if you don't have a sous vide machine.

Nutrition

Serving: 6ozCalories: 286kcalProtein: 32gFat: 17gSaturated Fat: 7gCholesterol: 98mgSodium: 108mgPotassium: 591mgCalcium: 13mgIron: 4mg
Keyword beef ribs, flanken cut ribs, short ribs, sous vide, sous vide cooking
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