60 Hour Sweet and Sticky Beef Ribs

60 hour sous vide asian beef ribs

Everybody loves ribs. If this food was on an approval matrix it would be both highbrow and lowbrow at the same time like PBR. Abe’s aunt who was a vegetarian made an exception for ribs, if we were ribs we’d eat each other. We sous vide these grass fed beef ribs for 60 hours and it was the most patient we had been in our lives.

But actually, that’s not even true because I fed some 48 hour ribs to my BFFer CoolNattyB when we were having a ladies night and watched Downton Abbey (that’s what classy girlfriends view instead of SVU). At 48 hours, the ribs were very tender but it was still appropriate to eat them with a knife. At 60 hours, it was hard to grip them with tongs because they were so delicate and we could tear the meat apart with just chopsticks.


  • Six boneless beef ribs
  • 1 cup of soy sauce
  • 1/2 cup of pineapple juice
  • 1/4 cup of honey
  • 2 tablespoons of Sriracha
  • 2 cloves of sliced garlic
  • 1/2 cup of carrot sliced
  • 8 cranks of crushed white pepper
Asian barbeque marinade with carrotsBarbecue marinade.

Mix all the ingredients (except the ribs) together in a large bowl and whisk vigorously until the honey becomes well incorporated. Use two zip bags, divide the ribs and marinade equally between them. Next, submerge the bags in water up to the seal to and close off the bag to make it airtight. Finally, drop the bags into your water oven at 57°C and let them cook for 6o hours.

Seared beef ribsFresh out the bag.
Reducing barbeque sauce and searing beef ribs

Reducing and searing: your friends for life.

Take the ribs out gingerly, take care, after 60 hours they will be falling apart. Dry them on paper towels before you sear them in hot olive oil, 20 seconds on each side. It’s important to get rid of excess liquid so that you’re really browning the ribs and not boiling them.

Pour all of the liquid from the bags into a deep saucepan and reduce it at an aggressive boil until it’s a thick demi-glace. Make sure to stir it often so that the sauce does not burn. When the liquid is about 1/4 of what it used to be and coating your stirrer, add the ribs and mix them around to let the sauce give them a heavy coat. Spoon residual sauce lovingly on top of ribs when plating. The sauce is so rich and as complex as a symphony from becoming broth and then getting condensed.

Reducing asian barbeque sauce

Finish everything together.

We paired our ribs with rice with furikake sprinkled on top and white kimchi with pickled beets on top. When I dined with Natty she baked corn bread and made a fabulous salad with coriander dressing. It was ridiculously delicious both ways— so really, the side dish should just be your saliva and manic laughter as you taste the tenderest corner of heaven.

60 hour sous vide asian beef ribs

And this was just lunch.

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4 Responses to “60 Hour Sweet and Sticky Beef Ribs”

  1. October 27, 2011 at 7:37 am #

    Looks absolutely wonderful! I’ve done 36 hour baby back pork ribs at 140F and they were fall off the bone tender. I’ve found that roughly 10F increase in temperature can reduce cooking time in half and achieve the same texture/tenderness. This is helpful when you decide you want tender ribs sooner than 3 days! Sous Vide Rules!

  2. RF
    June 20, 2012 at 1:03 pm #

    How did you make those pickled beets, they look AMAZING!

    • Abe
      June 20, 2012 at 9:16 pm #

      They’re “Phat Beets” from Rick’s Picks!


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