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.
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
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
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
Raise the temperature of the grill to sear at about 425F
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.