If you’re like me, there’s something irresistible about the combination of barbecue sauce and tender, fall-off-the-bone meat. It pairs beautifully with a refreshing coleslaw and buttery cornbread, making for a heavenly summer meal. I can just picture it now: the sizzle of the ribs on the grill, the sweet and smoky aroma wafting around the backyard, and friends and family gathered around, ready to dig in. That’s the magic I want to create with my 24-hour sous vide short ribs, a dish that highlights that perfect balance of flavors and textures.
Today, we’re diving into the world of sous vide cooking, particularly focusing on an unbeatable dish: 24-hour sous vide short ribs. This method transforms a simple rack of meat into something incredibly tender, juicy, and packed with flavor. Whether you’re hosting a summer barbecue or just fancy a weekend delight, these short ribs are a home run every time.
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What are 24-hour sous vide short ribs?
You might be wondering what makes these short ribs so special. Sous vide is a cooking technique where you vacuum-seal food in a bag and submerge it in a temperature-controlled water bath. By cooking the ribs for an extended period—24 hours, to be exact—you allow the collagen in the meat to break down completely, resulting in ribs that are fork-tender and rich in flavor. Trust me; once you try these, you won’t go back to other cooking methods!
Why You’ll Love 24-hour sous vide short ribs
You’ll love this dish for a few reasons. First, the timing! Toss everything in the sous vide, set your timer, and you’re free to do whatever else you like. You can even sleep soundly while they cook overnight! Second, the flavor profile is completely customizable. You can add different spices or sauces to match your taste or the occasion. Lastly, impressing your friends and family with such a gourmet meal is a fantastic way to elevate your hosting game!
The Ingredients You Will Need To Make This Dish
To whip up a mouthwatering batch of 24-hour sous vide short ribs, here’s what you’ll need:
– 1 rack of baby back pork ribs (St. Louis-style can work too)
– 1/2 tablespoon extra-virgin olive oil
– 3/4 cup homemade pork dry rub, divided (you can use a mix of brown sugar, paprika, garlic powder, onion powder, salt, and pepper)
– 1 teaspoon smoked paprika (for a deeper smoky flavor)
– 1/2 cup BBQ sauce (or more, to taste)
How to make 24-hour sous vide short ribs
Let’s jump into the steps to make these delicious ribs. It’s mostly about prepping and letting time do the heavy lifting for you. With these easy to follow directions, you’ll be cooking like a pro in no time!
Step 1: Prepare the Sous Vide Bath
Start by filling a large pot or cooler with water, making sure it is deep enough to fully submerge your ribs. I personally find that a cooler is perfect for this because it retains the temperature much better, especially if you’re cooking multiple racks. Now, preheat your sous vide water bath to 152°F. Attach your sous vide machine according to the manufacturer’s instructions.
Step 2: Make the Spice Combination
In a medium bowl, mix together all your spices for the pork dry rub. You’ll want to get this recipe right—it’s the key to adding rich flavors to your ribs. Set aside about half of this mixture; you’ll use it later for a flavorful coating just before grilling.
Step 3: Prepare the Ribs
Take your rack of ribs out of its packaging and place it on a large baking sheet. Using a sharp knife, gently cut the rack in half to fit into your bags better. Flip the ribs over and peel off the white membrane on the back. This is a crucial step as it allows the rub to penetrate better. Discard that membrane; it won’t contribute anything to the final product.
Step 4: Apply the Dry Rub Generously
With your ribs cleansed and ready, sprinkle the half-cup of dry rub all over them. Don’t skimp here! Use your hands to massage the rub into every crevice, both front and back. This step is where the magic begins, as all those spices coat the ribs, elevating the final flavor.
Step 5: Seal and Sous Vide
Place each half rack of ribs in separate food saver bags. Remove as much air as you can from the bags and seal them tightly. Submerge the bags in the preheated water bath. Use clips to attach them to the pot’s side, keeping them upright to ensure they don’t float to the surface.
Cover the pot with a piece of tin foil, leaving just enough room for the sous vide wand to stick out. This will minimize evaporation as your ribs tackle their lengthy cooking time. Set your timer for 24 hours.
Step 6: Monitor and Finish Cooking
As the cooking progresses, occasionally check the water level to ensure it doesn’t run dry. If it does, simply add warm water to keep everything submerged. Once the 24 hours is up, carefully remove the bags from the water bath, giving the ribs a full chance to soak in all that seasoning.
Step 7: Final Touches
Open the vacuum-sealed bags with scissors and pour out any juices. Place your cooked ribs on top of a paper towel to blot away excess moisture. Generously apply around 1/4 cup more of your dry rub on both sides. For an added zing, brush on your favorite BBQ sauce. Feel free to use as much or as little as you like!
Step 8: Grill for that Finishing Touch
Preheat your grill to 450°F. Lightly oil the grill grates with olive oil or spray with nonstick cooking spray. Grill the ribs for about 5-6 minutes on each side, just enough to achieve that lovely charred edge that everyone loves.
Step 9: Serve and Enjoy
Once finished on the grill, let your ribs rest for about 5-10 minutes. This step will allow the juices to redistribute throughout the meat, ensuring that each bite is juicy and flavorful.
Notes
– Always ensure the water level does not drop. This can affect cooking time and temperature.
– Experiment with the rub. Add spices according to your preference for a custom flavor.
– Use high-quality BBQ sauce. A good sauce can elevate the dish dramatically.
– Resting is vital. It may be tempting to dig in right off the grill, but resting ensures even juiciness.
– Store leftovers properly. If you have any ribs left, they can easily be reheated for tasty leftovers!
Storage Tips
To store your leftover sous vide short ribs, let them cool to room temperature, then transfer them to an airtight container. They can stay fresh in the fridge for about three days. If you want to keep them longer, consider vacuum-sealing for up to three months in the freezer. Just remember that they should be fully reheated to at least 165°F before serving again.
Nutrition Information
These short ribs are packed with protein while also being rich in healthy fats due to the olive oil and pork. Each serving contains approximately 500 calories, depending on the amount of barbecue sauce used. These flavor-packed ribs are a fantastic treat for your taste buds without breaking the calorie bank!
Serving Suggestions
Here are some delicious ways to enjoy your 24-hour sous vide short ribs:
– Serve with sweet cornbread: This combo provides the perfect mix of sweet and savory.
– Pair with coleslaw: The freshness and crunch of coleslaw offset the richness of the meat beautifully.
– Add grilled vegetables: Zucchini and bell peppers bring a colorful and healthy touch to your plate.
– Top with pickled red onions: The acidity adds a great contrast, cutting through the richness of the short ribs.
– Enjoy with baked potatoes: The creamy texture complements the smoky ribs perfectly.
What Other Substitutes Can I Use in 24-hour Sous Vide Short Ribs?
If you’re looking to switch things up, here are some great substitutes to try:
– Beef short ribs can replace pork if you’re looking for a beefier flavor.
– Chicken thighs work in a pinch if you need a quicker option; just reduce cooking time.
– Different cuts of pork like spare ribs can provide a different texture and flavor.
– Fish sauce can replace BBQ sauce for an umami twist.
– Vegetarian substitutes: Try portobello mushrooms marinated in similar spices for a meatless option.
24 Hour sous vide short ribs
Equipment
- Sous vide precision cooker
- large pot or cooler
- food saver bags
- grill
Ingredients
- To whip up a mouthwatering batch of 24-hour sous vide short ribs here’s what you’ll need:
- 1 rack of baby back pork ribs St. Louis-style can work too
- 1/2 tablespoon extra-virgin olive oil
- 3/4 cup homemade pork dry rub divided (you can use a mix of brown sugar, paprika, garlic powder, onion powder, salt, and pepper)
- 1 teaspoon smoked paprika for a deeper smoky flavor
- 1/2 cup BBQ sauce or more, to taste
Instructions
Step 1: Prepare the Sous Vide Bath
- Start by filling a large pot or cooler with water, making sure it is deep enough to fully submerge your ribs. I personally find that a cooler is perfect for this because it retains the temperature much better, especially if you’re cooking multiple racks. Now, preheat your sous vide water bath to 152°F. Attach your sous vide machine according to the manufacturer’s instructions.
Step 2: Make the Spice Combination
- In a medium bowl, mix together all your spices for the pork dry rub. You’ll want to get this recipe right—it’s the key to adding rich flavors to your ribs. Set aside about half of this mixture; you’ll use it later for a flavorful coating just before grilling.
Step 3: Prepare the Ribs
- Take your rack of ribs out of its packaging and place it on a large baking sheet. Using a sharp knife, gently cut the rack in half to fit into your bags better. Flip the ribs over and peel off the white membrane on the back. This is a crucial step as it allows the rub to penetrate better. Discard that membrane; it won’t contribute anything to the final product.
Step 4: Apply the Dry Rub Generously
- With your ribs cleansed and ready, sprinkle the half-cup of dry rub all over them. Don’t skimp here! Use your hands to massage the rub into every crevice, both front and back. This step is where the magic begins, as all those spices coat the ribs, elevating the final flavor.
Step 5: Seal and Sous Vide
- Place each half rack of ribs in separate food saver bags. Remove as much air as you can from the bags and seal them tightly. Submerge the bags in the preheated water bath. Use clips to attach them to the pot’s side, keeping them upright to ensure they don’t float to the surface.
- Cover the pot with a piece of tin foil, leaving just enough room for the sous vide wand to stick out. This will minimize evaporation as your ribs tackle their lengthy cooking time. Set your timer for 24 hours.
Step 6: Monitor and Finish Cooking
- As the cooking progresses, occasionally check the water level to ensure it doesn’t run dry. If it does, simply add warm water to keep everything submerged. Once the 24 hours is up, carefully remove the bags from the water bath, giving the ribs a full chance to soak in all that seasoning.
Step 7: Final Touches
- Open the vacuum-sealed bags with scissors and pour out any juices. Place your cooked ribs on top of a paper towel to blot away excess moisture. Generously apply around 1/4 cup more of your dry rub on both sides. For an added zing, brush on your favorite BBQ sauce. Feel free to use as much or as little as you like!
Step 8: Grill for that Finishing Touch
- Preheat your grill to 450°F. Lightly oil the grill grates with olive oil or spray with nonstick cooking spray. Grill the ribs for about 5-6 minutes on each side, just enough to achieve that lovely charred edge that everyone loves.
Step 9: Serve and Enjoy
- Once finished on the grill, let your ribs rest for about 5-10 minutes. This step will allow the juices to redistribute throughout the meat, ensuring that each bite is juicy and flavorful.
Notes
Nutrition
FAQs
1. Can I sous vide ribs for less than 24 hours?
Absolutely! You can cook them for as little as 12 hours at 151°F. However, cooking them longer gives a more tender texture.
2. Can I use frozen ribs for sous vide cooking?
Yes! When cooking from frozen, just add an additional hour to the cooking time.
3. Is sous vide cooking safe?
Yes, sous vide is a safe method when done properly, as long as you maintain the correct temperature and time guidelines.
4. What kind of grill should I use for finishing these ribs?
A gas or charcoal grill works beautifully for this; just make sure the grates are properly prepped to avoid sticking.
5. Can I eat the ribs straight from sous vide without grilling?
You can, but grilling gives that wonderful charred flavor and added texture that makes them truly special!
Conclusion
Cooking 24-hour sous vide short ribs might seem daunting at first, but once you go through the process, you’ll appreciate not only the food but the experience of creating something truly great. Whether served at a summer barbecue or a cozy weeknight dinner, these succulent ribs will become a staple in your cooking repertoire. With tons of flavor and a mouthwatering texture, this dish will surely impress your family and friends. So, fire up your sous vide machine and get started; your taste buds will thank you!
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