Description
Sous Vide Short Ribs. After some testing, I figured out that 48 hours is the perfect time to sous vide short ribs if you want tender, fall-off-the-bone ribs.
Ingredients
Scale
- 4 thick-cut bone-in beef short ribs. (Look for roughly 6-inch long, 2-inch thick short ribs)
- 2 teaspoons fine sea salt
- ½ teaspoon fresh ground black pepper
Instructions
- Season the short ribs and seal them in a vacuum bag: Sprinkle the ribs with the fine sea salt and fresh ground black pepper. Put the ribs in a vacuum bag, and vacuum seal the bag.
- Sous Vide the short ribs for 48 Hours: Set a sous vide water bath for 140°F/60°C. Put the bag with the ribs into the water bath and cook for 48 hours. (Try to go for at least 36 hours, or up to 72 hours).
- Set the grill up for direct high heat cooking (450°F or higher): Set a grill up for cooking on direct high heat, and clean the grill grate. For my gas grill, I preheat with all the burners on high for 15 minutes, then brush the grate clean with my grill brush. For charcoal, I fill a charcoal chimney with coals, light them, wait for gray ash, then pour the coals into a thick pile, about two coals deep, on one side of the grill.
- Sear the ribs over direct high heat: Gently remove the ribs from the bag - they will be fall-apart tender - and thoroughly pat dry with paper towels. Put the ribs on the grill over direct high heat and sear, turning to a new side every minute, until the ribs are well browned on all sides, about 4 minutes. Serve and enjoy!
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 48 hours
- Category: Sunday Dinner
- Method: Sous Vide
- Cuisine: American