If you own a sous vide machine or are planning to get one, do not miss these Sous Vide BBQ Boneless Beef Short Ribs. Beyond easy and mouth watering! Definitely worth the 48 hours they take to cook.
Where do I start? Jenna and I have been trying out recipes with our new sous vide machine from Cedarlane Culinary for about six months now. I was a bit skeptical at first, but one recipe at a time, I have become a convert. Not for everything perhaps, but certainly for several things I have attempted.
If there was ever a reason to use the sous vide cooking method (immersing vacuum-sealed food in a water bath to cook at a very precise, consistent temperature), boneless beef short ribs is it. The low stress, ‘put the food in and walk away’ feature was the same as with other recipes. This means that whatever you cook will be the exact temperature you intended. These ribs were even more effortless and had a much better texture than the ones I made in the oven a few weeks ago. They were tender, easily cut with a fork, not at all stringy and amazingly succulent.
This kind of meat needs to be broken down to become tender, typically with a very long baking/braising method in the oven or slow cooker. The end result can be very tasty and tender (and hopefully not dry), but medium or medium rare and soft as butter? Not in my memory! Well, these sous vide boneless ribs are just that. I can’t rave enough about them. My husband loved them too.
Apart from the great results, the process couldn’t be simpler. I spent a total of 15 minutes hand-on time, including making a BBQ sauce. The other 48 hours (ok, I know that’s a long time) is all done by the sous vide machine. As I said, put them in. Walk away. As always, the meat comes out of the sous vide machine grayish and ugly, but it only takes 2-3 minutes to make it present beautifully.
Tailor To Your Taste
- I used a basic BBQ sauce to finish them off, but you can try a glaze with an Asian flair or a peppercorn sauce or a wine reduction.
- After cooking the boneless beef ribs sous vide, finish them by flash browning them in a frying pan, on the BBQ or under the broiler.
Shortcut for Boneless Beef Short Ribs
- Use a good bottled BBQ sauce or glaze to finish off the boneless ribs
Sous Vide BBQ Boneless Beef Short Ribs
- 3.5 lb boneless beef short ribs, about 1 inch thick (I used Certified Angus Beef)
- seasonings (salt, pepper)
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tbsp chili powder (optional) or a bit of hot sauce
- 2 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- PREPARE THE SOUS VIDE BATH: Fill water in the sous vide machine as per manufacturers instructions (not too high). Set the temperature to 135F (for medium to medium-rare) and allow water to heat to that temperature.
- PREPARE THE BEEF SHORT RIBS: Generously season both sides of the boneless ribs with salt and pepper. Fold back top of sous vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert up to 3 boneless ribs per bag, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer.
- COOK THE BONELESS BEEF RIBS SOUS VIDE: When the temperature of the sous vide machine reaches 135F, submerge the vacuum sealed bags with the boneless ribs into the water. Cover and cook for 48 hours (that's right, 48 hours, give or take an hour or two).
- MAKE THE BBQ SAUCE: Add all BBQ sauce ingredients into a small saucepan and heat to medium low. Stir to combine and simmer for 2-3 minutes. (can be made several days ahead). Alternatively, use your favourite bottled BBQ sauce.
- FINISH THE RIBS: Remove the boneless beef ribs from the bags and pat dry with paper towels. Discard accumulated juices from the bags. Brush ribs generously with sauce on both sides. TO GRILL: Heat grill to high. Lightly spray ribs with oil to avoid sticking to grill. Grill ribs for 1-2 minutes per side until you see grill marks or until sauce is bubbly and ribs are nicely glazed. TO BROIL: Broil close to the heat for 1-2 minutes per side until bubbly and nicely glazed. Serve with remaining sauce. Ribs are great served with mashed potatoes.
Other sous vide recipes you might like: