Bourbon Barrel Short Ribs

Short ribs are any section of the beef ribs. Whole beef ribs are quite long, so it’s customary to cut them into sections.

We chose to use two different short rib types; back ribs, and chuck ribs. We used some of the fine products from our friends at Bourbon Barrel Foods to make Bourbon Barrel Short Ribs. We wanted to experiment with sous vide, cooking some ribs sealed in a sous vide bag, and others simply in a pan, sans-bag.

The Marinade

Trim extraneous fat from ribs. You’ll notice that chuck ribs are much more substantial than back ribs. They feature lots of nice marbling. The short ribs, though smaller, are what many folks think of when considering ribs.

Place ribs in pan, and pour prepared marinade over them. Turn ribs in sauce, coating all areas. Cover and refrigerate overnight.

The Settings

The Process Preheat the oven to the settings above. Allow about 45 minutes for the oven to fully preheat. We divided the ribs in half, placing one half in vacuum bags, and the other directly on sheet pans. Just for kicks and grins, we also smoked a few ribs to see how they would turn out, using our smoker box (To see how the smoker box works, click here). We pulled the ribs after about 4.5 hours.

If desired, ribs can be cooked at a lower temperature and longer time to create a medium-rare doneness but just as tender; here’s a great example program from Chef Barry Yates:

  • 135°F Vapor Temp
  • 140°F Air Temp
  • Cook time: 18 hours
  • Convection: On
  • High Yield: Off

Use caution as removing from the oven, as fat will have rendered out, and will be hot and sloshing in the pan.

All the ribs were fall-off-the-bone tender. If using bags, you can decrease cook time by about an hour. The ribs were so tender, we could literally cut them with a plastic spoon. And the smell and flavor were outstanding.

Want to read more about ribs? Check out our other ribs blogs!

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Recipe Recap
  • 5 Tbs Bourbon Barrel Soy Sauce
  • 5 Tbs Bourbon Barrel Worcestershire Sauce
  • 5 Tbs Brown Sugar
  • 1 Tbs Kosher Salt
Whisk marinade ingredients together. Trim extraneous fat from ribs. Place ribs in pan and pour prepared marinade over them. Turn ribs in sauce, coating all areas. Cover and refrigerate overnight. Program CVap RTV7-05UV Retherm Oven as follows:
  • 200°F Vapor Cook Temp
  • 250°F Air Cook Temp
  • Cook time: 5 hours
  • Convection: On
  • High Yield: Off
  • Hold Time: Infinite
  • 150°F Vapor Hold Temp
  • 160°F Air Hold Temp
Preheat the oven. Allow 45 minutes to preheat. Place ribs in oven and start cook cycle. Check doneness around 4.5 hours. Ribs are done when at least 145°F and satisfactorily tender.