Sous-vide Smoked Beef Ribs
Sous-vide Smoked Beef Ribs

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, sous-vide smoked beef ribs. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sous-vide Smoked Beef Ribs is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Sous-vide Smoked Beef Ribs is something which I’ve loved my whole life. They’re nice and they look fantastic.

Paired with the Anova Sous Vide Precision Cooker, this is the best BBQ ever. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly. Trim the excess fat from the ribs and cut in half. About Sous Vide Beef Short Ribs With just a few simple ingredients and a sous vide immersion ciruclator, you can make the best beef short ribs.

To get started with this particular recipe, we have to prepare a few components. You can cook sous-vide smoked beef ribs using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Sous-vide Smoked Beef Ribs:
  1. Get 2 slabs Beef Ribs
  2. Get 5 tbsp Brown Sugar
  3. Make ready 4 tbsp Kosher Salt
  4. Take 3 tbsp Chinese Five Spice Powder
  5. Take 1 tbsp Onion Powder
  6. Take 1 cup Chinese Style Bbq Sauce see my recipe
  7. Make ready 4 BPA free gallon sized bags

Juicy and tender thanks to a low and slow sous vide cooking, the beef ribs are then smoked on the grill to achieve mouthwateringly flavorful results. Season the boneless beef short ribs generously with salt and pepper Vacuum seal the short ribs (or put them in a ziploc bag) with a touch of soy. Remove them from the bag and pat dry. Add olive oil to the pan used to sear the ribs.

Instructions to make Sous-vide Smoked Beef Ribs:
  1. Get the sous-vide water bath warming up to 165° F
  2. Make the Chinese style rib rub. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly.
  3. Trim the excess fat from the ribs and cut in half.
  4. Coat ribs with the rub and let rest until the water bath reaches temperature.
  5. When the water is to temp place the ribs into the bags and submerge into the water.
  6. I use an oven cooling rack across the top of the bath to clip the top of the bags too to keep the zipper from going into the water. I've never fully trusted them to not leak when counting on them.
  7. Cover the top with plastic wrap to hold in the heat. The cooling rack helps support this too.
  8. Let cook in the water bath for 24 hours.
  9. After the 24 hours place the ribs on a smoker preheated to 250°F. I use pecan wood.
  10. Let them smoke for 2 hours, then brush with the Chinese style bbq sauce and cook for another hour then sauce again.
  11. Check after another hour and if to desired doneness remove from heat.
  12. Let rest for about an hour then grab some napkins and dive in!

Remove them from the bag and pat dry. Add olive oil to the pan used to sear the ribs. Dice the shallot and sauté until soft. Deglaze the pan with the wine and add the beef stock. Create mouthwateringly tender BBQ beef brisket every time with this recipe for sous-vide-que brisket.

So that is going to wrap this up with this special food sous-vide smoked beef ribs recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!