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.

Kentucky Lamb Hams – Not B-a-a-a-a-d!

Ham. The very word brings to mind the many variations of the savory pork product. In the vast majority of cases, when folks say “ham,” they mean pork. However, I was talking with my friend Valerie Samutin about her lambs on Freedom Run Farm. She told me about the history of lamb ham in Kentucky. Apparently lamb was the protein of choice for Kentucky settlers in colonial times. In order to preserve lamb for winter consumption, they would cure hind quarters, just like we do with pork.

I love to fuse historical traditions with new technologies. Our commonwealth was formerly well-known as a core market for sheep and lamb production. Remnants of that heritage can still be found in central Kentucky, where dishes such as the mutton-based burgoo remain very popular. I decided to use Freedom Run Farm’s wonderful lamb to test the hot smoking abilities of our Winston Smoker Box in a CVap® Holding Cabinet. Hot smoked lamb ham!

Chef Barry Hams it Up

One big salty ham poses next to another big salty ham. The ham on the left is pork. The ham on the right is our late friend Chef Barry.

Ingredients

  • 50g Prague powder (cure) No. 2
  • 80g KY Spice Berries (substitute fresh ground peppercorns if spice berries aren’t available)
  • 500g light brown sugar or turbinado sugar
  • 700g pure sea salt (iodine free)
  • 4-6kg fresh lamb leg, bone in and hoof on
  • Sugna:1kg olive oil mixed with flour to make a thick paste ***optional
  • (You need 80g cure for each 1kg of lamb leg) Approximately 300- 500 grams of cure per leg
lamb hams begins curing

Procedure

  1. Very important! Weigh lamb leg and record weight! Record day and time of curing start as well and keep for your records! You will certainly need this information later, to determine when the hams are ready.
  2. Make curing mixture with the first four ingredients above. Mix thoroughly.
  3. Rinse lamb leg thoroughly and pat dry with a paper towel. Then rub the lamb with the cure mixture. Don’t worry about using too much. Rub firmly, pushing the leg bone with your thumbs. Notably, there is a main artery there that may not have been thoroughly bled.in mind, this process helps work out any remaining blood. Once this is complete, rub more cure around the aitch (hip) bone. This is the exposed bone/joint where the leg was severed from the lamb’s torso (VERY important step).
raw lamb hind quarter
lamb legs
bony end of the lamb legs
  1. Place lamb leg on a bed of salt in a nonreactive container. Plastic is preferable, but an old school wooden rack works too. In this case I used nonreactive plastic seeding trays. Place lamb in a refrigerated environment for a minimum of ten days. Turn daily, and make sure that cure is redistributed daily. If necessary, add more cure. The general rule of thumb for curing is one day per kilogram, but no less than ten days.
salted lamb
very salty lamb ham
lamb ham
lamb closeup
lamb in cvap

Smoking the Lamb

  1. After the curing period is complete, rinse lamb and refrigerate for 24 hours. This allows for good pellicle formation. Pellicle is a skin or coating of proteins on the meat surface that allows smoke to adhere during the smoking process.
  2. After the 24 hour refrigeration, place lamb hams in a CVap Holding Cabinet at 165°F vapor temp and 170°F air temp. Place hickory chunks in Winston smoker box and set timer for three hours. Once cabinet is preheated, place lamb into CVap and hot smoke until internal temperature reaches 155°F. [Note: Although CVap equipment doesn’t usually require vent hoods, the addition of a smoker box will usually require utilization of a vent hood. Always check local codes.]
  3. After lamb reaches 155°F, remove from CVap cabinet, weigh, and record weight. At this time, some folks like to add a sugna (a mixture of fat and flour) on the cut surface of the ham. This is classically done with prosciutto, iberico, or Appalachian mountain hams to keep the cut surface from excessively drying. In this case, I don’t believe that it is necessary, as lamb takes less time to cure and reach maturity than a traditional leg of pork. Keep in a refrigerated environment until the lamb leg has lost 25-30 % of its original weight. Once this weight loss has been achieved, your lamb ham should be ready.
smoking lamb hams

Lamb preserved this way should be shelf stable for up to six months. There is no need to age longer, because hot smoking kills the enzymes that would generate any further flavor complexities. Once the ham has been cut, wrap cut surface with plastic wrap and refrigerate. Another option is to bone the ham and vacuum seal individual piece that can be cut later.

smoked lamb hams
finished lamb ham
slicing the lamb ham

In this case we sampled to a lot of chef friends, and also shared with Bob Perry at his 3rd annual Kentucky Neurogastronomy Symposium held at the University of Kentucky.

barry yates

About the Author

Chef Barry Yates was a seasoned pro. A certified chef, he owned and operated his share of restaurants. With over two decades at Winston, he was definitely the Yoda of the team. Chef Barry was part culinary guru, part food scientist, part blogger, part pig farmer, part biker, and full-time fanatic about all things foodservice!

Winston Smoker Box

smoker box

Convert your CVap® oven into the smoker of your dreams with a Winston Smoker Box! It allows up to six hours of continuous smoking to create tender meats with that smoky flavor your customers love. Consequently, smoke without the expense of another piece of equipment! Add delicious smoke flavor to any grilled meal. You can use wood chips or pellets. Infuse your food with a hint of hickory, apple, oak, or cherry wood.

Great for more than just protein! Add veggies or herbs to your smoker to create amazing flavor throughout your menu.

The Winston Smoker Box is a must-have with easy installation onto the CVap Cook and Hold Oven or Retherm Oven.

There are a couple of things to keep in mind if you’re considering adding the smoker box. It does require an independent 120V power supply. Critically, utilizing the Winston smoker will require placing the oven under a vent hood.

Purchase yours here: PS3145 Winston Smoker Box.

smoker box meat