Sous Vide Beef Short Ribs


 
Marty Owens

Marty Owens

TVWBB Fan
Beef short ribs that were seasoned with Tatonka Dust and put in the Sous Vide for 72 hours at 135º.


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Here are the beef short ribs just out of the Sous Vide.


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Made up some bacon wrapped sweet mint pepper ABT's that were made up of Philadelphia cream cheese, bacon bits, pepper jack cheese and were seasoned with Tango Verde.


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Here are the stuffed sweet mint peppers pre-bacon wrap.


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Beef short ribs searing and ABT's cooking indirect courtesy of the Vortex.


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The beef short ribs after the sear.


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Beef short ribs, sweet mint pepper bacon wrapped ABT's, pasta salad and a Budweiser!


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The beef short ribs were unbelievably fork tender and full of excellent flavor, here is a close up so you can see how medium rare and tender they were after the 72 hours Sous Vide and searing!



Thanks for looking!
 
Awesome looking ribs! I bought two of those racks to use with my Anova sous vide cooker. They work great for keeping foods separate. :)
 
Those short ribs and ABTs look great Marty! I'm thinking of making sous vide short ribs for a group of friends in a couple weeks. Would you do anything differently next time?
 
Pete in PG said:
Those short ribs and ABTs look great Marty! I'm thinking of making sous vide short ribs for a group of friends in a couple weeks. Would you do anything differently next time?
Click to expand...

I wouldn't change a thing Pete. From my research most do these 72 hours at 140º, I went against the grain and did 135º because I had seen someone else having good luck at this temp when following up the SV with a quick sear... I really like having some pink to the meat which I feel 140º would remove the pink.
 
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