Sous Vide & Grilled Short Ribs With Vidalia Onion Butter Sauce

Sous Vide & Grilled Short Ribs With Vidalia Onion Butter Sauce
Adapted from embersandflame.com
Sous Vide & Grilled Short Ribs With Vidalia Onion Butter Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from embersandflame.com

Ingredients

  • This was the BBQ contest winner on the Sous Vide Supreme website

  • Short Ribs

  • 1

    rack of beef plate short ribs (4 bones)

  • 1/4

    cup BBQ rub, I used Plowboy’s Bovine Bold

  • Salt and Pepper to taste

  • Sous Vide Vidalia Onions

  • 2

    Vidalia Onions, peeled and sliced

  • 2

    tablespoons Terrapin Ridge Farms Jalapeno and Passion Fruit Jelly

  • 4

    tablespoons butter

  • Vidalia Onion Butter Sauce

  • 1/3

    cup sous vide Vidalia Onions

  • 1

    tablespoon Terrapin Ridge Farms Jalapeno and Passion Fruit Jelly

  • 1

    tablespoon BBQ rub

  • Liquid from sous vide onions

  • Salt and Pepper to taste

  • Caramelized Onions

  • 2/3

    cups sous vide onions

  • Olive Oil

Directions

Short Ribs Pre-heat Sous Vide Supreme water oven to 139 degrees Season short ribs with BBQ rub, salt and pepper. Seal short ribs in vacuum bags. Place in rack and submerge in water oven. When water has reached 139 degrees start timer. Sous vide for 72 hours. When 72 hours has passed submerge bagged ribs in ice water to stop cooking process. Refrigerate,in vacuum sealed bag, until ready to grill. To grill short ribs start by removing ribs from refrigerator and allow to reach room temperature. Pre-heat grill for high indirect heat. Sear short ribs on hot side of the grill for 5 minutes on each side. Move ribs to cooler side of grill and glaze with Vidalia Onion Butter Sauce. Cook until ribs are hot throughout. Sous Vide Vidalia Onions Place slide onions in a quart mason jar, add butter and jelly. Seal jar with lid, only finger tight. Place in water oven and fill with water only to the top of the onions in the jar. Leave the lid out of the water. Heat oven to 165 degrees and cook for 12 hours. Vidalia Onion Butter Sauce In a sauce pan heat all the liquid from the sous vide onions and ⅓ of the sous vide onions until boiling. Reduce heat, add BBQ rub and jelly. With a immersion blender puree the onion mixture until smooth. Simmer sauce until thick, about 20 minutes. Remove from heat. Caramelized Onions Pre-heat cast iron skillet. Cook onions on hot skillet with a little olive oil until they are nice and golden brown.

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