These Sous Vide Beef Ribs require only two ingredients and are always tender, juicy, and fall-off-the-bone delicious!
- 12 to 3 pounds beef back ribs (not short ribs)
- 2–4 tbsp Mesquite seasoning or other steak seasoning
- Preheat a sous vide water bath to 135°F.
- Remove any membrane (or silver skin) from the back of the ribs with a knife.
- Rub the seasoning generously over both sides of the ribs.
- Fill a vacuum seal bag or a heavy-duty ziplock bag halfway with the ingredients.
- To remove the air from the bag, use a vacuum sealer or the water displacement method (described above).
- Cook for 24 to 36 hours (the longer you cook, the more tender they will be).
- Remove the ribs from the water bath and place them in a plastic bag.
- Using paper towels, pat the ribs dry.
- To crisp the outside of the ribs, grill on high heat or broil in the oven. (Grilling is recommended for the best flavor.)
- Serve with a slice between the bones.
Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.
Because we’ll be cooking these ribs for up to 36 hours, you’ll need to keep the water level high and the air out of the bag to prevent bacteria from forming.
Don’t forget to remove the membrane (or silver skin) from the back of the ribs. The texture is tough and chewy, detracting from the tenderness of the beef.
The longer the ribs are cooked, the more tender they will become.
Make sure your grill is hot enough so the ribs get crispy on the outside quickly.
- Category: Beef
- Method: Sous Vide
- Cuisine: American
- Serving Size: 4 servings
- Calories: 600kcal
- Sugar: 1g
- Sodium: 328mg
- Fat: 28g
- Saturated Fat: 13g
- Carbohydrates: 4g
- Protein: 84g
- Cholesterol: 279mg
Keywords: Sous Vide, Beef Ribs, Sous Vide Beef Ribs, Beef Ribs Recipe