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Hawaiian BBQ Short Ribs

These were incredible and a fantastic example of how sous vide can transform a cheap cut.  At 72-hours cook time, these are unreal. We used the timing and temperature from Chef Step’s guide, Beef Short Ribs Your Way. You must do this.  Do this now.  However, if you don’t have a sous vide all is not lost!  You can get a conventional braised texture from your slow cooker.  No, it does not compare to the sous vide.  Sorry.  But it will still be delicious!

As seen in: 10 Days of Sous Vide: Dispelling Myths & 72 Hour Short Ribs (Day 3).  Also featured on PureWow and Brit + Co.

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Hawaiian BBQ Short Ribs
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Rating: 5
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Course Main Dish
Cuisine Shabbat, Weeknight
Servings
hungry humans
Ingredients
Course Main Dish
Cuisine Shabbat, Weeknight
Servings
hungry humans
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
BBQ Sauce
  1. Combine the first five ingredients, mixing well
  2. In a glass bowl, cover the short ribs with the sauce. Cover and refrigerate overnight.
For sous vide
  1. Preheat sous vide to 54 ˚C / 131 °F .
  2. Vacuum seal the ribs, with sauce. Place into water bath and cook for 72-hours.
For slow cooker
  1. Add ribs with sauce to your slow cooker. Cook on LOW for 9 hours. Do not cook on high--this must be done low & slow to avoid toughness.