BBQ Beef Short Ribs


This recipe uses two of my most favourite and most used pieces of equipment and website, The SousVide and ChefSteps ( This recipe for ribs is cooked in the SousVide for 72 hours at 54° and if you have a look at the link below ChefSteps compares cooking at different temperatures and pulling the meat out at different times, with the last video being the method I have chosen. Lastly, I have also used ChefStep’s sweet and sticky bbq glaze to marinate and cook the ribs in. I also cooked prawns and potato salad and Im calling it “Sarich’s Surf ‘n’ Turf”.


– Beef Short Ribs (Quantity to your liking)

– 160g Tomato Sauce

– 140g Tomato Paste

– 80g Whiskey

– 50g Apple Cider Vinegar

– 30g Distilled Vinegar

– 20g Worcestershire Sauce

– 15g Molasses

– 5g Kosher Salt

– 3g Celery Seed, Coarse Ground

– 2g Black Pepper, Coarse Ground

– 0.5g Cayenne Pepper


photo 1-4

First prepare the SousVide by filling it with enough water to cover the amount of ribs you have got and set to 54°. Whilst the water is coming to temperature prepare the glaze in this case it will be a marinade. Place all marinade ingredients into a bowel and whisk to combine. Place the ribs in the marinade, then in to vac-pac bags, seal and place into the SousVide for for 72 hours.


photo 2-5

After the first day the ribs smell amazing, they are very soft and pink in colour, but the bone has not yet protruded through the meat.


photo 3-4

After the second day the ribs are even softer than the previous day and the bone looks to have started to come away from the meat. The smell wafts straight out of the SousVide, even richer with that beef smell combined.


photo 4-3

photo 5-2

These ribs were amazing! The texture of the meat was extremely soft and yet still had its structural integrity. The glaze marinade, I thickened with an arrowroot-water mixture, added some liquid smoke and was a perfect sauce for the ribs.


This is my own take on a simple yet extremely tasty garlic prawns recipe from by Alison Adams, link below.


– Prawns (Your Own Quantity)

– 2 Tbsp of Oil

– 1 Tbsp Paprika

– 5 Cloves of Garlic

– 100ml of Coconut Milk

– 1 Tbsp Tapioca Flour

– 2 Tbsp of Water

Combine all ingredients into a small saucepan, bring to the boil, then simmer on medium-low until the prawns are cooked. By this time the sauce would have thickened. Bon Appéti.


Full credit to the the boys at and Alison Adams

Garlic Prawns:

BBQ Glaze Link:

Short Rib Time and Temperature Link:

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