If you own a sous vide machine or are planning to get one, do not miss these Sous Vide BBQ Boneless Beef Short Ribs. Beyond easy and mouth watering!
Where do I start? Jenna and I have been trying out recipes with our new sous vide machine from Cedarlane Culinary for about six months now. I was a bit skeptical at first, but recipe by recipe, I have become a convert. Not for everything perhaps, but certainly for several things I have attempted.
If there was every a reason to use the sous vide cooking method (immersing vacuum-sealed food in a water bath to cook at a very precise, consistent temperature), boneless beef short ribs is it. The low stress, put the food in and walk away feature was the same as with other recipes – knowing that whatever you cook will be the exact temperature you intended. But these ribs were even more effortless and had a much better texture than the ones I made in the oven a few weeks ago. They were tender (easily cut with a fork), not at all stringy and amazingly succulent.
This kind of meat needs to be broken down to become tender, typically with a very long baking/braising method in the oven or slow cooker. The end result can be very tasty and tender (and hopefully not too dry), but medium or medium rare and soft as butter? Not in my memory! Well, these sous vide boneless ribs are just that. I can’t rave enough about them. My husband loved them too.
Apart from the great results, the process couldn’t be simpler. I spent a total of 15 minutes hand-on time cooking them (including making a BBQ sauce). The other 48 hours (ok, I know that’s a long time) is all done by the sous vide machine. As I said, put them in. Walk away.
I used a basic BBQ sauce to finish them off, but feel free to vary the glaze or sauce. Perhaps an asian flair or a peppercorn sauce or a wine reduction. As always, the meat comes out of the sous vide machine grayish and ugly, but it only takes 2-3 minutes to make it present beautifully by flash browning it in a frying pan, BBQ or broiler.
I love these ribs with mashed potatoes.
- Use a good bottled BBQ sauce or glaze to finish off the boneless ribs
Other sous vide recipes you might like: