Sous Vide Beef Baby Back Ribs
Tender, juicy Sous Vide Beef Baby Back Ribs with a rich glaze and perfect crust. Foolproof and packed with flavor—your new favorite way to cook ribs!
- Prep Time: 10 minutes
- Cook Time: 18–24 hours
- Total Time: 18–24 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
3 pounds beef back ribs rack of ribs or individual ribs
Montreal Steak Seasoning, Note 1
Glaze:
1/2 cup beef juices (accumulated in bag after sous vide)
1 teaspoon Dijon mustard
2 tablespoons maple syrup (or brown sugar)
1 teaspoon balsamic vinegar, good quality optional
1 teaspoon cornstarch
Instructions
1. Fill large pot with water, set sous vide cooker to 155F/68.3C and heat water.
2. Remove membrane from ribs. Season generously with Montreal Steak Seasoning.
3. Cut rack to fit bag. Vacuum seal or use water displacement method.
4. Submerge sealed ribs in sous vide bath. Cook for 18–24 hours.
5. Strain beef juices, chill, skim fat. Simmer with Dijon, maple syrup, balsamic vinegar, and cornstarch to make glaze.
6. To grill: Heat grill high. Brush glaze on ribs. Grill 2–3 mins per side.
7. To broil: Glaze ribs. Broil 2–3 mins until browned.
8. To bake: Glaze ribs. Bake at 500F for 6–10 mins until browned.
9. Serve ribs hot with extra glaze.
Notes
For ultra-tender ribs, extend cook to 30–36 hours.
Substitute any BBQ rub or favorite glaze.
Ribs can be finished on smoker for added flavor.
Nutrition
- Serving Size: 6 oz
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
Find it online: https://sousviderecipe.com/sous-vide-beef-baby-back-ribs/