Hickory Smoked Beef Short Ribs

Hickory smoked beef short ribs that were sous vide for 72 hours and then seared to finish.

Author

Rob Chang

Prep Time: 00:06

Recipe Time: 72:00

Temperature : 131F / 55C

Ingredients

• Beef short ribs
• Garlic powder
• Olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC
2. Place short ribs in sous vide bag and sous vide at 131F for 72 hours.
3. Counter shock the ribs or chill and refrigerate as desired.
4. If refrigerated, retherm the short ribs by sous viding at 135F for 30-45 mins
5. Pat dry the short ribs. Cover in olive oil and sprinkle garlic powder on top

Finishing Steps

1. Crank up a bbq as high as possible and let it heat up to max heat. Place short ribs on grill and blow torch the side facing you. Rotate and sear as necessary.
2. Serve with favourite bbq sauce