48 Hour BBQ Sous Vide Beef Short Ribs

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DELICIOUS

Description

This makes some of the most lovely and soft ribs known to man. I have a BBQ sauce recipe that I think really takes it to the next level. You can find it here:

Tomas’ BBQ Sauce

Ingredients

8 Beef Short Ribs Cut in Half (Ask your butcher)
Tomás' BBQ Sauce (see link in description)
Salt and Pepper
* Click to ingredient to choose one

Directions

1
Bring Sous Vide Machine up to 60C (140F)
2
Salt the outside of the ribs liberally
3
Put a light amount of pepper on the outside
4
Seal in bags and put into the water
5
Wait 48 Hours (you may need to refill the water, use cold if you do)
6
One hour before serving lower the Sous Vide Temp to 48C (120F) degrees
7
Pre-heat broiler
8
Take the ribs out of their bags and using a pstry brush paint them with Tomas' BBQ sauce
9
Put under the broiler until they carmelize
10
Serve immediately