Sous-Fired Beef Ribs [Easy Water Dipped Beef]


Sometimes we can’t use the smoker or the grill, but instead of using the oven, there is another cooking method that is the best support for grilling. Sous vide cooking is a lifesaver and can replicate the tender, juicy beef ribs we’d expect from our BBQ smoker.

Short beef ribs recipe

From times, target temperature and advice on preparing meat, you will find out everything you need to know with our recipe. How to cook beef ribs sous vide.

Benefits of sous vide beef ribs

Sous vide cooks meat slowly and for hours at a lower temperature, slowly bringing it to our desired temperature. The meat is vacuum packed in plastic so hot air doesn’t dry it out, but allows the meat to sit in its own juices while cooking.

It is one of the best cooking methods to produce perfectly cooked and tender meat.

Close up of the setup of the sous vide machine

It’s also an excellent way to cook without any finesse. Although smoking at the barbecue allows us to cook the meat for hours, it is necessary to check it from time to time. With vacuum cooking, we can quickly let the water bath do its job completely. Without tinkering. Without turning. easy cooking.

If you’re lazy like me, it’s a piece of cake.

With beef, the connective tissue in the meat slowly breaks down over the course of 24-36 hours(ha, really!). 

Which cut of meat is best for sous vide ribs?

For this recipe we use beef ribs. They’re sometimes confused with beef short ribs, but don’t be alarmed if your butcher gives you this — beef short ribs also work well in this recipe.

Back ribs are considered the ideal cut for beef ribs by most people , and with good reason. While there tends to be less meat on the back ribs than on the short ribs, the meat is very tender. It’s perfect for a long slow cooker like sous vide! Don’t forget to check out our Smoked Beef Short Ribs recipe to see how it pulls off a slow and slow grill.

Beef Ribs vs. Short Ribs

If you’re looking for beef ribs, your choices are back ribs and short ribs. Back ribs, true to their name, are cut from the cow’s back, close to the shoulders. The back ribs are longer and leaner, and most of the meat comes between the ribs.

Short ribs come from the part of the rib cage called the short plate. The short panel is lower on the cow’s body, near the chest and just below the beef ribs. Short ribs have more meat because you can find it between and on the bones. Short ribs also have a layer of fat on top, making them fattier than back ribs.

Both ribs and ribs are delicious. You can generally use as long as you add more fat interchangeably when substituting ribs for ribs. However, for sous vide cooking, back ribs are better thanks to their lean texture. Long, slow cooking of meat tenderizes tough cuts, like beef ribs. You can also cook short ribs sous vide, but for the best flavor and texture, opt for the back ribs.

Vacuum the temperature of the beef ribs

Since the ribs are not meaty, to achieve good tenderness, we want to cook them at a very low temperature so that we get the tender and juicy finish.

I’ve sous vide beef at low temperatures before, just like our Tri-Tip sous vide . It’s what gives us the best results and gets the best out of the meat.

We cook them at 65°C(150°F) to achieve a medium rare finish. If you have something of medium interest, set your sous vide gas to 165°F(71°C).

How Long Do Beef Ribs Cook Sous Vide?

We cook them under vacuum for 24-38 hours. This is a long time, but it’s the best way to bring our meat up to temperature while maintaining the tender, bone-free texture we’ve come to expect from BBQ Beef Short Ribs.

So you die sick the membrane of beef ribs

If your butcher hasn’t already removed it, you should see a thin layer of skin or membrane(also called silver skin ) at the top of the meat shelf. While some people keep advocating it, I strongly believe in removing it. It can lock in heat and flavors as it penetrates the flesh of the meat, and it can become rubbery as it cooks.

Removal is the same as removing the skin from pork ribs , although it can be much harder to remove the skin from a loin of beef.

To remove it, insert a dull knife under the skin. Use a paper towel to grab and slowly remove. It may go away all at once, but if not, don’t worry. It’s okay to peel it into pieces.

Next rub the beef ribs with the spice mixture. You can make it as simple as just kosher salt and black pepper, or as complex as you like. Just be sure to season the meat before preparing it.

How to make vacuum tender beef ribs

Everyone wants tender beef ribs, and sous vide cooking is one of the best ways to ensure they get them. Make sure your ribs are cooked at a low temperature, around 150 to 165 degrees Fahrenheit. Opt for longer cooking, up to 24 to 36 hours. The longer you cook the beef ribs, the more tender they will become.

That’s why sous vide is such a great cooking method, especially for tougher cuts like ribs. Meat stays tender without worrying about overcooking.

Vacuum cooked beef fillets

These sous vide beef ribs are wonderfully tender with a lovely finish that falls off the bone. Juicy and full of flavor, they’re prepared with a simple massage and finished on the grill for the best sous vide beef ribs on the market.
Main course course
American cuisine , BBQ
Preparation time 30 minutes
Cooking time 1 day
Total time 1 day 30 minutes


Dry massage

  • 2 table spoons of kosher salt
  • 2 tablespoons ground black pepper


  • Fat from the edges of the ribs. Remove the silver skin and excess fat from the grill surface. Leave ribeye intact(ie do not cut into individual ribs)
  • Prepare the dressing by mixing one part kosher salt to one part black pepper. Mix well before rubbing liberally over the surface of the ribs, being careful to insert into any gaps or crevices in the gratework.
  • Place the Racks Jewels in a vacuum bag and seal.
  • Place the bags in a sous vide water bath and set the temperature to 150°F. Leave on for 24-38 hours.
  • Remove the bags from the water and carefully open the sealed bags with scissors.
  • Pat dry with paper towels to remove excess liquid.
  • Transfer the meat to the preheated grill and brown over direct high heat. 1-2 minutes away from each side.
  • Transfer the ribs from the grill to the work surface. Carve and serve.

Leave a Comment