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How to Sous Vide Beef Back Ribs
There are three types of beef ribs: plate short ribs, chuck short ribs, and back ribs. Back ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60.°C) for medium. They can just be heated through in a few hours, or tenderized over 10 to 24 hours.
Beef ribs aren't nearly as common as their pork counterparts but when cooked properly they can be really great.
There are three main types of beef ribs: the plate short ribs, the chuck short rib, and the back ribs. I go over how to sous vide short ribs of both kinds in a separate article and cover beef back ribs here.
How to Sous Vide Beef Back Ribs
As mentioned, back ribs are only one type of beef rib and they behave differntly that the other two.
As opposed to the very tough (but flavorful!) short ribs which come from the chuck and plate primals, the back ribs come from rib section, where the prime rib and ribeye also come from. Basically, when the cut a prime rib, if they remove the bones they will turn into beef back ribs.
Because they come from a tender place on the cow, when you sous vide beef back ribs you can get away with much shorter cooking times that with the short ribs, and they generally do best with lower cooking temperatures, below 150°F (65°C).
You can make back ribs to a traditional doneness by heating them through, or you can let them go longer to fully tenderize them, usually 8 to 10 hours, though some people prefer up to 24 hours.
For a tender steak texture I suggest 131°F (55°C) for medium-rare, or 140°F (60.°C) is good for more medium ribs.
About Beef Back Ribs
The beef rib primal cut is one of the best beef cuts. Many of the famous American dishes like prime rib, rib eye steak and rib roasts come from this section.
It is located between the shoulder area and the short loin area of the cow. The meat here is well-marbled, beefy and delicious when cooked right. No wonder, it is also one of the most expensive cuts apart from short loin primal cut.
The back rib is a well-known rib. According to many recipe books, the back ribs are even called "Dinosaurs ribs" because of their size. This cut is basically the rib eye steak with the bones.
There are 6 to 7 back ribs per side in the cow. A back rib consists of 6 bones that weigh around two to three pounds. It will serve around three people max.
Although the short ribs are considered to be a substitute for back ribs, there is no comparison between the two cuts. Back ribs are more flavorful and tender even though the short ribs are meatier.
With the right sauce, the back ribs exude aroma like none other. You can enjoy barbecuing it in different styles such as the Chicago style or the Texas style. Adventurous individuals can also experiment with different marinates.
The only disadvantage of this rib is that it is expensive compared to the short ribs. However short ribs are enjoyed by people as well. It is especially popular in the Asian cuisine.
Typical Cooking Methods for Back Ribs
Barbecue, Braise, Grill and Sous Vide are all typical techniques people use to cook back ribs.
Western Beef Back Ribs, Barbecued Beef Back ribs are some common dishes with beef back ribs in them.
Easy Sous Vide Beef Back Ribs Recipe
In my opinion, this is the best simple sous vide beef back ribs recipe. There are three types of beef ribs: plate short ribs, chuck short ribs, and back ribs. Back ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60.°C) for medium. They can just be heated through in a few hours, or tenderized over 10 to 24 hours.
Prep Time: 19 Minutes
Cooktime: 8 to 24 hours
Total Time: 8 to 24 hours
Calories: 625 Calories
Tags: sous vide back ribs, sous vide beef back ribs, beef back ribs, beef, sous vide, easy, simple
For the Beef Back Ribs
2 pounds beef back ribs
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)
Preheat the Water Bath: Set your sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
Prepare the Meat: Remove any gristle, fat, or connective tissue. Lightly salt the beef back ribs and sprinkle with the spices.
Seal in a Bag: Seal the beef back ribs in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag.
Cook the Beef: Add the bag to the preheated sous vide water bath. Let it cook until it is heated through, about 1 hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak or tenderized for 8 to 24 hours.
Remove From Pouch: Once fully cooked, take the sous vide bag out of the water bath and remove the beef from the bag. Pat it dry with a paper towel or dish cloth.
Searing for Flavor: Sear the meat for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.
Time to Plate: The plating will depend heavily on the final dish, but the beef back ribs is now ready to be served with the other components of the meal.
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What is the Best Sous Vide Back Ribs Temperatures and Times?
Beef back ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60.°C) for medium. They can just be heated through in a few hours, or tenderized over 10 to 24 hours.
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 Back Ribs Comments
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