Jeff and Stacey’s Beef Ribs

This is a great recipe for any kind of beef rib. We use it for short ribs, spare ribs, etc. The meat finishes moist, tender, and extremely flavorful.

Pro-level cooking techniques made simple.

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Step 1

First remove the silverskin membrane from the back side of the ribs if it’s still there. Next, apply sea salt to both sides, and if you wish any other rub spices. Mine are shown in the ingredients. Place the fresh sliced garlic, a couple of thin slices of butter and a few thyme sprigs on the meat side of the ribs and vacuum seal. I sometimes do all this a week or two weeks in advance and freeze the entire package so it’s ready to just drop into the sous vide.

Finishing Steps
Step 0

Drain the juice (I save it and use it as a Raman base) and sear the ribs on a HOT grill for just a minute or so on each side. I do none side first and finish with the meat side on the grates.