Sous Vide Beef Short Ribs

[Marty Owens]

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!

 

[Tony R]

Those ribs look perfect!!! Cheers!!!

 

[Keith (cadawg)]

Awesome looking ribs! I bought two of those racks to use with my Anova sous vide cooker. They work great for keeping foods separate.

 

[ChuckO]

Wonderful cook on all accounts

 

[Cliff Bartlett]

Looks fantastic. Nice pictures.

 

[Dave Braxmaier]

That is looking sooo good ....

 

[John Solak]

Very nice Marty, ribs and peppers look fantastic!!!!

 

[russ olin]

Tatonka dust & ribs how perfect they were fixed. Marty you are always schooling the site, love it!

 

[Luke P]

Amazing technique, and great looking finished plate. I'd eat half those ribs myself!

 

[Barb D]

Those ribs and ABT's look spectacular great cook.

 

[Enrico Brandizzi]

Simply meraviglioso! Too hard to copy but those ribs are awesome!

 

[Pete in PG]

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?

 

[Wolgast]

Looks really nice!!

 

[Marty Owens]

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?

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.

 

[Pete in PG]

Thanks for the info Marty. I sure like how pink yours are and that's a real plus - hope my results are near yours!

 

[Greg B.]

Thats awesome! meat looks real tender!