Jeff and Stacey’s beef ribs

This is a great recipe for any type of beef ribs. We’ve used it for short ribs and spareribs. The ribs finish extremely moist, tender, and extremely flavorful.

Author

Jeffrey Zudock

Prep Time: 00:15

Recipe Time: 30:00

Temperature : 140F / 60C

Ingredients

• 3 to 4 pounds of beef ribs
• Fresh thyme sprigs
• 4 to 6 fresh sliced garlic cloves
• Sea salt
• Cayenne, paprika, ground mustard (optional)
• 1 tablespoon of sliced butter tabs

Directions

1. First remove the silver skin membrane from the back of the ribs if it’s still present. Apply sea salt to both sides of the ribs, and then any other rub spices you like. The ones I use are shown in the ingredients. On the meat side of the ribs apply the sliced garlic cloves, the fresh thyme sprigs, and a couple tabs of butter. Vacuum seal the ribs. I will often do the preparation weeks in advance and freeze the package so that I can simply place the entire package into the sous vide and start cooking.

Finishing Steps

1. Drain the juice from the vacuum sealed package. I usually save this and use it as a Raman base. See you the ribs on a hot grill, about a minute on each side. I do the bone side first and finish with the meat side.