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Beef back ribs cooked, sliced and arranged on a wooden board.
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Fall Off The Bone Sous Vide Beef Ribs (24 hours)

These Sous Vide Beef Ribs require just two ingredients and they turn out tender, juicy and fall-off-the-bone delicious every time!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 1 day 12 hours
Total Time 1 day 12 hours 5 minutes
Servings 4 servings
Calories 587kcal

Ingredients

  • 2-4 pounds beef back ribs not short ribs
  • 2 - 4 tablespoons Mesquite seasoning or another steak seasoning

Instructions

  • Heat a sous vide water bath to 135°F degrees. There are additional time and temperature options in the post above as well of you prefer a more well done beef rib.
  • Use a knife to remove any membrane (or silver skin) from the back of the ribs.
  • Rub the seasoning generously over the ribs on both sides.
  • Place in a vacuum seal bag or a heavy duty ziplock bag.
  • Use a vacuum sealer or the water displacement method (see above) to remove the air from the bag.
  • Cook for 24-36 hours (the longer you cook, the more tender they will be). Check the time and temp chart above if you choose to cook at a different temperature!
  • Remove from the water bath and take the ribs out of the bag.
  • Pat the ribs dry with some paper towels.
  • Grill on high heat or broil in the oven to crisp the outside of the ribs. (I recommend grilling for the best flavor).
  • Slice between the bones and serve.

Notes

    1. Removing the air from the sous vide bag is an important step to ensure the ribs are cooked evenly on all sides.
    1. Since we’re cooking these ribs for up to 36 hours, you'll need to ensure the water level stays high enough to prevent your sous vide machine from turning off mid-cook.
    1. Don’t skip the step of removing the membrane (or silver skin) from the back of the ribs. The texture is tough and chewy and will take away from the tenderness of the beef. Use a sharp knife to slide it under the silver skin and and pull it back with your hands, gently peeling it off the back of the ribs.
    1. You can use whatever spice rub you'd like if you don't have mesquite seasoning.
    1. To give it a smoky flavor, add a teaspoon of liquid smoke to the bag if you're not using Mesquite seasoning.
    1. The longer you cook the ribs, the more tender they will get.
    1. Make sure your grill is heated to a high temperature so the ribs get crispy on the outside quickly.
    1. Don't grill or broil the ribs for more than 1-2 minutes per side as they will overcook and dry out. 
    1. To enhance the BBQ flavor of these ribs, you can slather on some homemade barbecue sauce before you grill or broil them!
    1. You can make sous vide frozen beef ribs by adding an extra 45 minutes to the cook time.

Nutrition

Serving: 3ribs | Calories: 587kcal | Carbohydrates: 1g | Protein: 84g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 279mg | Sodium: 327mg | Potassium: 1275mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 81IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 10mg