Complex Sous Vide Beef Ribs

John Barton

John Barton

30th July 2011
John Barton

Complex Sous Vide Beef Ribs

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! When doing sous vide beef ribs you can also make them as complex as you want. Some people smoke their beef ribs before cooking them sous vide. If you want to try a great BBQ sauce I highly recommend the Sweet and Smoky BBQ sauce from Steven Raichlen's Barbecue! Bible, I find myself making steak or chicken just as an excuse to eat the sauce. The options are really unlimited.


  • Sous Vide Beef Ribs Ingredients
  • 3 to 4 pounds of beef ribs 1 tablespoon worcester sauce 1 tablespoon liquid smoke
  • For the Dry Spice Rub
  • 5 tablespoons brown sugar 4 tablespoons salt 1/4 cup paprika 3 tablespoons freshly ground black pepper 1 1/2 tablespoons onion powder 1 1/2 tablespoons garlic powder 1/2 teaspoon mustard powder 1/2 teaspoon cayenne pepper 1/2 teaspoon celery seeds


Sous Vide Beef Ribs Directions Pre Sous Vide Bath
Preheat the water bath to 137°F / 58.3°C.
Place the beef ribs into the sous vide pouches. Sprinkle the beef ribs with salt and pepper then add the worcester sauce and liquid smoke. Seal the pouches and place in the water bath. Cook for 2 to 3 days.
Finishing the Sous Vide Beef Ribs
Just before the ribs are done cooking combine all of the dry spice rub ingredients into a small bowl and mix well.
Take the sous vide beef ribs out of the water bath and remove them from the pouches. Pat them dry with a paper towel or dish cloth. Coat both sides with the dry spice rub. Quickly sear the beef ribs on the grill for about 1 to 2 minutes per side, until just browned. Remove from the heat and serve.

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