Bourbon Barrel Beef Short Ribs

Short Ribs - plated

Beef short ribs are, by definition, any section of beef ribs. After all, whole beef ribs are quite long. Consequently, it’s customary to cut them into smaller sections.

We chose two different short rib types; back ribs, and chuck ribs. Further, we used some of the fine products from our friends at Bourbon Barrel Foods to make Bourbon Barrel Beef Short Ribs.

Because we wanted to experiment with sous vide, we cooked some ribs sealed in bags, and others without bags.

The Marinade

Trim extraneous fat from the ribs. Naturally, you’ll notice that chuck ribs are much more substantial than back ribs. After all, they feature lots of nice marbling. In contrast, the short ribs, though smaller, are what many folks think of when considering ribs.

Place ribs in the pan, and pour prepared marinade over them. Next, turn ribs in sauce, coating all areas. Afterward, cover and refrigerate overnight.

The Settings

The Process

First, preheat the oven. Subsequently, allow about 45 minutes for the oven to fully preheat.

We divided the ribs in half, placing half in vacuum bags, and the rest directly on sheet pans. Just for kicks and grins, we also smoked a few ribs in our smoker box. (To see how the smoker box works, click here).

Finally, we pulled the ribs after about 4.5 hours.

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

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

Critically, use caution removing ribs from the oven. Undoubtedly, the fat will have rendered out. Indeed, it will be hot and sloshing in the pan.

Finally, all the ribs were fall-off-the-bone tender. If using bags, decrease cook time by about an hour. In fact, the ribs were so tender that we could literally cut them with a plastic spoon. Additionally, the smell and flavor were outstanding.

More About Ribs

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

Need more information on adding righteous ribs to your menu? Fill out our contact form, and we’ll be in touch!

Beef Short Ribs Recipe Recap

  • Soy Sauce – 5 Tbs
  • Worcestershire Sauce – 5 Tbs
  • Brown Sugar – 5 Tbs
  • Kosher Salt – 1 Tbs

Whisk marinade ingredients together. Next, trim extraneous fat from ribs. Then place ribs in the pan and pour prepared marinade over them. Turn ribs in sauce, coating all areas. Finally, cover and refrigerate overnight.

Program CVap 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. Next, allow 45 minutes to preheat. Immediately place ribs in the oven and start the cook cycle.

Check doneness around 4.5 hours. Indeed, ribs are done when at least 145°F and satisfactorily tender.