- Sous Vide Beef Ribs Ingredients
- 3 to 4 pounds of beef ribs 1 tablespoon worcester sauce 1 tablespoon liquid smoke
- For the Dry Spice Rub
- 5 tablespoons brown sugar 4 tablespoons salt 1/4 cup paprika 3 tablespoons freshly ground black pepper 1 1/2 tablespoons onion powder 1 1/2 tablespoons garlic powder 1/2 teaspoon mustard powder 1/2 teaspoon cayenne pepper 1/2 teaspoon celery seeds
Complex Sous Vide Beef Ribs
John Barton
30th July 2011
Complex Sous Vide Beef Ribs
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! When doing sous vide beef ribs you can also make them as complex as you want. Some people smoke their beef ribs before cooking them sous vide. If you want to try a great BBQ sauce I highly recommend the Sweet and Smoky BBQ sauce from Steven Raichlen's Barbecue! Bible, I find myself making steak or chicken just as an excuse to eat the sauce. The options are really unlimited.
Ingredients
Method
Sous Vide Beef Ribs Directions Pre Sous Vide Bath
Preheat the water bath to 137°F / 58.3°C.
Place the beef ribs into the sous vide pouches. Sprinkle the beef ribs with salt and pepper then add the worcester sauce and liquid smoke. Seal the pouches and place in the water bath. Cook for 2 to 3 days.
Finishing the Sous Vide Beef Ribs
Just before the ribs are done cooking combine all of the dry spice rub ingredients into a small bowl and mix well.
Take the sous vide beef ribs out of the water bath and remove them from the pouches. Pat them dry with a paper towel or dish cloth. Coat both sides with the dry spice rub. Quickly sear the beef ribs on the grill for about 1 to 2 minutes per side, until just browned. Remove from the heat and serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
