Share:
Check out this interesting way to prepare short ribs using the Sous Vide method, a gas grill, and smoking chip. The end result will deliver delicious smoky tender short ribs.
This recipe was originally published on GrillingGrandma.com
Ingredients:
- 6-8 large beef short ribs
- 1 cup red wine
- 2 tbsp dried toasted onions
- 1 tbsp Jack Daniel's® Beef Rub, divided
- 1 tbsp Jack Daniel's® Steak Seasoning
- 1 tbsp minced rosemary
- 1 teaspoon garlic powder
Directions:
- Prep the marinade. In a saucepan, whisk until well combined, red wine, toasted onions, 1/2 tablespoon beef rub, 1/2 tablespoon steak rub, rosemary, and garlic powder. Bring to a boil over high heat, and gently simmer for 10 minutes. Refrigerate marinade until cool then proceed to sous vide
- Sous vide the short ribs. Prepare a sous vide machine for 140°F water bath. Place short ribs in 2 cooking bags then divide marinade between the two bags. If your sous vide machine can handle 1 extra large bag of short ribs then feel free to prepare only one bag.
- Submerge the bag into a water bath and cook for 40-48 hours.
- Once the short ribs have cooked using the sous vide method, submerge the vacuum bag into an ice bath of water for 15 minutes or more.
- Meanwhile, fill a smoker box with 2 cups of Western BBQ Hickory Smoking Chips. Heat a gas grill to high heat, about 450°F, Place the box on the grate above the hottest burner grate.
- Drain the liquid from the vacuum bag and reserve to make a glaze, if desired. Remove the sous vide short ribs and pat dry with a paper towel.
- Brush with preferred cooking oil. Mix the remaining 1/2 tablespoon beef rub and 1/2 tablespoon steak seasoning, and sprinkle on all sides of the short ribs.
- Once the smoker box releases smoke, adjust the grill's temperature to indirect heat, about 250°F. Place the short ribs over the indirect heat and smoke for 25-30 minutes
- Adjust heat to 450°F. Brush short ribs with preferred cooking oil or glaze. Transfer the short ribs to direct heat and brown or char each side, about 3-5 minutes per side.
- Let meat rest for 5 minutes and serve with your favorite roasted vegetables or BBQ sauce.
Notes:
Additionally, don't waste the juices. As the meat dries in the sous vide machine, all the cooked juices remain in the bag. Those juices can be reused to make a rich sauce to serve over the short ribs.
Prep Time: 10 minutes
Cook Time: 1 day 12 hours
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
In this recipe from Grilling Grandma, poach lemon garlic shrimp in mesquite-smoked butter sauce, then ladle it over grilled baguettes to create an exquisite smoked shrimp scampi bruschetta.
Get the recipe from Grilling Grandma for hand carved ribeye steaks cooked on a gas grill and smoked with Western Hickory BBQ Smoking Chips. This recipe includes great tips on how to hand cut and source affordable ribeye roast.
