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What Would You Like to Sous Vide?
How to Sous Vide Beef Ribs
There are three types of beef ribs: plate short ribs, chuck short ribs, and back ribs. Ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60°C) for medium. Back ribs can just be heated through in a few hours, or tenderized over 10 to 24 hours, while short ribs do better with a 2 to 3 day cook.
Beef ribs aren't nearly as common as their pork counterparts but when cooked properly they can be really great.
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What is the Best Sous Vide Ribs Temperatures and Times?
Ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60°C) for medium and can be heated through in a few hours or tenderized over 10 to 24 hours, while short ribs do better with a 2-3 day cook.
Short ribs are a rich, fatty cut that is full of amazing flavor when cooked sous vide. However, it can really overwhelm a dish if the sides are also heavy. I often serve short ribs with this simple corn, bean and kale salad. It cuts the richness of the short ribs while adding bright flavors to the meal.
I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables. It's a light meal that fills you up but doesn't leave you feeling sluggish afterwards. Serving them family style so people can make their own wraps is a great way for everyone to get exactly what they want. Plus it is always a blast to eat with your hands!
Big juicy beef ribs are one of my favorite foods but you have to make sure they become tender enough to really enjoy them. There are many ways to make sure they are tender, from smoking to braising, to cooking in the oven at low temperatures. They all have their benefits and sous vide just adds one more option for you.
You can follow our sous vide recipe or come up with your version.
Sous Vide Ribs Comments
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