Sous Vide Beef Ribs

Name: Sous Vide Beef Ribs
Prep time: 10 min
Cook time: 20 h 10 min
Total time: 20 h 20 min
Yield: 3 servings
Ingredients: 3 pounds beef back ribs (rack of ribs or individual ribs); Montreal Steak Seasoning (or preferred seasoning); 1/2 cup beef juices (accumulated in bag after sous vide); 1 teaspoon Dijon mustard; 2 tablespoons maple syrup (or brown sugar) use less if you like less sweet; 1 teaspoon balsamic vinegar, good quality optional; 1 teaspoon cornstarch

Sous vide beef back ribs seasoned with Montreal steak seasoning, then finished with a simple glaze made from beef juices, Dijon mustard, maple syrup, and balsamic vinegar.

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Prep: 10 minutes
Cook: 20 hours, 10 minutes
Total: 20 hours, 20 minutes

Ingredients

Serves/makes 3

Ribs

3 pounds beef back ribs (rack of ribs or individual ribs)
Montreal Steak Seasoning (or preferred seasoning)

Glaze

1/2 cup beef juices (accumulated in bag after sous vide)
1 teaspoon Dijon mustard
2 tablespoons maple syrup (or brown sugar) use less if you like less sweet
1 teaspoon balsamic vinegar, good quality optional
1 teaspoon cornstarch

Instructions

For the Ribs

Fill water in a large pot or container about 3/4 to the top. I use hot water from the tap to shorten the heating time. Set the temperature on the immersion circulator to 155°F/68.3C and heat water to that temperature
If using a rack of beef ribs, remove connective tissue (white membrane) from back of the ribs. Sprinkle seasoning on all sides of beef ribs. If using rack of ribs, cut into 2-3 sections so it fits a bag. Seal ribs in bag using vacuum seal method or water displacement method.
When water reaches correct temperature, submerge bag with the ribs into the sous vide bath. Cover and cook for 18-24 hours to a maximum of 36 hours.

For the Glaze

Remove ribs from water bath. Pour 1/2 cup/118 ml of beef juices from the bag into a small saucepan through a sieve (to strain the juices). Place in fridge or freezer for 30 minutes until fat starts to congeal. Spoon fat off top and discard. Add Dijon, maple syrup, balsamic vinegar, and cornstarch. Stir to combine well. Bring sauce to a boil on high heat on stove, lower to medium heat and simmer for 5 minutes until thickened. It will coat the back of a spoon when it's ready. Taste and adjust seasonings.

Pick one

To Grill

Clean and oil grill. Heat grill to high. Brush glaze on both sides of ribs. I spray them with cooking oil to prevent sticking. Grill for 2-3 minutes per side, until starting to char, adding more glaze as you turn them.

To Broil

Line a pan with aluminum foil. Brush glaze on both sides of ribs. Heat broiler and place oven grill 6 inches from the top of the oven/broiler. Place ribs (meaty side up). Broil for 2-3 minutes until browned. I don't bother broiling the bone side but it's up to you. Spread any remaining glaze on top of beef ribs. Cut into serving pieces and serve.

To Bake

Heat oven to 500°F/260°C. Brush glaze on both sides of ribs. Place on baking sheet lined with foil and bake for 6-10 minutes until browned.

Sous Vide Beef Ribs

Ingredients