Juicy, melt-in-the-mouth short ribs with homemade barbecue sauce.
48 hours in the sous vide at 70°C, half an hour in barbecue marinade and then onto the barbecue, – I don’t think I have ever tasted anything like it.
We brought these short ribs home from Fanø, and they will definitely be coming home with us for the freezer every time we are over there, wow. At the farm they talked us through how to cook them, – and I must admit I was a little sceptical when I took them out of the bag after 48 hours sous vide. The meat is meltingly tender and falls apart easily, so handle it gently.
The meat falls apart, and the texture is tender and juicy, almost like lightly cured beef, – a truly outstanding cut for the barbecue.
Barbecue Short Ribs
Recipe for tender barbecue-marinated short ribs
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Ingredients
- 1 1/2-2 kg beef short ribs
- 10 peppercorns
- 1 tbsp coarse salt
- 200-300 ml barbecue sauce, – preferably homemade
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Method
- Rub the ribs with the salt and seal them in a double vacuum bag together with the peppercorns. The bones have sharp edges, which is why I use a double bag, – to make sure it doesn’t puncture during cooking.
- Cook the ribs sous vide for 48 hours at 70°C.
- Take the ribs out of the bag, brush them with homemade barbecue sauce and let them rest for approx. 30 min. The meat is very tender, so handle it gently so it doesn’t fall apart.
- Grill the pieces over direct heat, brushing with more barbecue sauce as they cook. Turn them carefully so they don’t break apart, and grill them on all sides until the barbecue sauce has caramelised.
- Serve with plenty of good barbecue side dishes.
Nutrition
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