Beef Short Ribs

Updated at: Tue, 21 Nov 2023 19:57:16 GMT

Step 1

Heat sous vide water bath to 154 °F / 68 °C.

Step 2

Place short ribs on cutting board, meat side up. Using a sharp knife, trim away and discard silver skin.

Step 3

Flip short ribs over, bone side up. Make incisions running down the length of each rib bone, scoring membrane and sinew down to the bone. Trim away sinew and fat to expose rib bones while keeping plate in one piece. Use smooth, long knife strokes, hold knife at an angle flush against rib bones, while holding and peeling back sinew with non-dominant hand.

Step 4

Weigh short ribs; if they’re far off target weight of 2.4 kg (5.3 pounds), scale cure ingredients using percentages.

Step 5

In a small bowl, combine brown sugar, salt, pepper, and Prague powder (if using). Stir until well combined. Set aside.

Step 6

In a separate small bowl, combine molasses and liquid smoke (if using), and stir until well combined.

Step 7

Brush short ribs on all sides with molasses mixture; reserve any leftover glaze. Season short ribs evenly on all sides with cure mixture. Place short ribs in a 14-inch by 20-inch vacuum-seal bag or double-bag in 2-gallon ziplock-style freezer bags.

Step 8

Seal bag using water displacement method or vacuum sealer.

Step 9

Lower bag into sous vide bath until short ribs are fully submerged, and clip to side of water bath container.

Step 10

Cook for 16 hours.

Step 11

Once cooked, short ribs can be held in sous vide bath for 3 hours (19 hours total) without any loss in quality.

Step 12

If finishing short ribs in a smoker, 1 hour before short ribs finish cooking sous vide, heat smoker to 200 °F / 93 °C.

Step 13

If finishing short ribs in an oven, 30 minutes before short ribs finish cooking sous vide, adjust oven rack to middle position and preheat oven to 250 °F / 121 °C with fan on if using a convection oven, or 275 °F / 135 °C if using a standard oven.

Step 14

Remove short ribs from bag and transfer to cutting board. Gently pat dry. Using a sharp knife, slice between bones to separate plate into individual ribs. Transfer ribs to a wire rack set inside a 1/2 sheet pan, meat side up.

Step 15

Brush short ribs with an even coating of reserved molasses mixture on all sides. Season with an even layer of rub on all sides.

Step 16

If using Bark Builder, after seasoning meat with rub, use a small fine-mesh strainer to apply an even coating of Bark Builder (only on meat side). Using a spray bottle, mist meat with water to hydrate rub and Bark Builder. Season meat with a second even layer of rub, and then mist surface once more with water until no dry spots remain. If you’re not using Bark Builder, only apply one layer of rub to meat side after brushing with molasses mixture.

Step 17

If finishing short ribs in a smoker, transfer short ribs to smoker and cook until surface of meat looks dry and matte in color and meat around the tips of bones retracts about 2 1/2 inches, about 3 hours.

Step 18

If finishing short ribs in an oven, transfer short ribs to oven and cook until surface of meat looks dry and matte in color and meat around tips of bones retracts about 1 1/2 inches, 25 to 30 minutes.

Step 19

Transfer short ribs to serving platter, if you plan to serve them whole. Alternatively, if you wish to carve them off the bone, transfer to cutting board. Using a sharp knife, carve meat from bones, and portion into large pieces or slice against grain into 1/4-inch-thick pieces. Serve.

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