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Recipes
Sous Vide Sweet and Sticky Beef (Prime Rib Bones)

Sous Vide

Sous Vide Sweet and Sticky Beef (Prime Rib Bones)

15 min prep

975 min cooking

Serves 4

Difficulty 3/5

Sous vide cooking is a slow-cook method where food is vacuum sealed and cooked at a constant low temperature in a water bath for tender, succulent and perfectly-cooked meats. Use the manufacturer’s instructions and reputable resources, such as cookbooks, to find more tips and tricks to mastering this cooking method.

Ingredients

½ cup (125 mL) red pepper jelly, orange marmalade or apricot jam 2 tbsp (30 mL) EACH packed brown sugar, red wine vinegar and Worcestershire sauce 1 tbsp (15 mL) EACH grainy Dijon mustard and chili powder 1 tsp (5 mL) EACH salt and fresh ground pepper 1 tsp (5 mL) EACH garlic powder and onion powder ¼ tsp (1 mL) ground allspice 1 rack Beef Grilling Back Ribs (about 5 lb/2.2 kg) 1 tbsp (15 mL) cornstarch 1 tsp (5 mL) red wine vinegar

Get Ingredients

Directions

1. Set up water bath for sous vide and preheat to 158°F (70°C) according to manufacturer’s instructions. 2. Combine red pepper jelly, brown sugar, vinegar, Worcestershire sauce, mustard, chili powder, salt, pepper, garlic powder, onion powder and allspice in a small bowl. Brush jelly mixture all over ribs. 3. Place the ribs in an extra-large sous vide bag (vacuum, sealable freezer or reusable silicone). Remove as much air as possible and vacuum or manually seal. 4. Immerse bag in preheated water bath and secure to the side of the pot with a clip, keeping the top of the bag above the surface of the water. Weigh bag down to submerge, if necessary. Cover water bath with foil or plastic to reduce evaporation. Cook sous vide for 16 hours, replenishing water as necessary. 5. Carefully remove bag from water bath and let rest for 5 minutes before opening and removing ribs. Pour the rib cooking liquid into a small saucepan; bring to a boil over medium-high heat. Combine cornstarch with 1 tbsp (15 mL) cold water in a small bowl; gradually whisk into saucepan and simmer, whisking, for 2 to 3 minutes or until thickened and glossy. Remove pan from heat, stir in vinegar; set aside. 6. Grill ribs in a closed preheated barbecue over medium heat (350°F/180°C), or place on a foil-lined rimmed baking sheet and broil on the middle rack, for 5 to 10 minutes, turning occasionally, until ribs are browned. 7. Transfer to a cutting board. Cut rack into individual ribs. Serve with warm sauce.

Tip

Removing the silverskin from the rack before brushing with the jelly mixture allows the flavours to penetrate the meat better, and enhances tenderness. To remove it from the rack, slide a thin knife between the meat and the membrane, pull up until there is enough to grab hold of with a paper towel. Like removing wallpaper, pull it off with even pressure to remove as one large sheet.

How to Cook It

Sous Vide

Cuts Used in This Recipe

Sous Vide Sweet and Sticky Beef (Prime Rib Bones)

Rib Oven-Prepared Bone In

Grilling Back Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.