About to start sous vide 4.5 lb rack of prime beef ribs. Plan to sous vide 48 hours then sear on weber genesis gas grill.
What is the best sous vide water temp for this cook?
I’d go 135 until they are tender enough. Probably take 48-72 hours at that temp, but you should check them.
Be sure to save the purge and make a sauce for them and pat them dry and finish over coals for a crust, then sauce and cook indirect until the sauce sets.
Id consider QVQ for them but that’s way more effort than a straight slow smoke process.
QVQ chuckie.
I tried chuckies several times and was always disappointed. Too dry. I wrapped earlier and it was good, but basically a pot roast.
After hearing
Ended up following Chef Steps recipe for Bomb Braised short ribs. Seared first in 2 black iron skillets on blazing hot Weber gas grill, then into the Sous Vide at 167 degrees for 26 hours. Served with Polenta. It was fantastic!
Next time will try Meatheads Meaty Beef Ribs with Rosemary Wine Sauce.
I did a write up a while back on SV beef ribs, you may be interested in reading it Lesp. I took the advice of Chefsteps work on cooking them sous vide at various temperatures and at various times;
I chose 144* at 48 hours, they came out really nice, perfect texture and to the tooth bite. In the article they began with temps as low as 130* but I don't prefer ribs at that degree of doneness. Much higher temps they begin to get mushy and want to shred more easily. Check out the website for more information and good luck with your cook....
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