Smoked & Sous Vide Wagyu Short Ribs
Here in Bowling Green, Kentucky, we are blessed with a true local gem - Rian's Fatted Calf Meat Shoppe. Rian and family have been a pillar of the foodie community for years and their little shop is on my rotation of stops while out and about in town. I had this idea that I was going to do beef short ribs on my new Pit Boss Pro Series 1100 smoker and Steven, The Crossfit Butcher, provided me with this fantastically marbled wagyu short rib from E3 Ranch & Co. I knew I had to make it special.
This recipe is a bit complicated, turning into a multi day process with a bunch of specific equipment. I tried to treat these wagyu short ribs right and the end result was nothing short of spectacular. Smoky, tender, moist and shared with the best people in my life - the only way to celebrate such a fine cut of beef!
- 3 lbs of E3 Ranch & Co Wagyu Beef Short Ribs.
- 4 tablespoons of Somethin' To Beef About.
- 1 bottle of Jalapeño Business.
- A grated rack.
- A sous vide - I used a Joule by Chefsteps.
- A smoker - I used a Pit Boss Pro Series 1100 with a fruit wood blend.
- A vacuum sealer - I used a FoodSaver.
Secure yourself a fabulous looking hunk of Wagyu Short Rib, preferably from your favorite local butcher.
Day One - Coat the ribs by liberally apply a layer of Somethin' To Beef About. Be sure to cover all exposed flesh. Place ribs on a grated baking sheet and set in the refrigerator, uncovered, for two days. This dry brine process will consolidate the beef flavors and allow the salt to penetrate the dense cut of meat.
Day Two - Check the ribs, flip them if necessary. You may see some moisture on the cooking sheet. This is completely normal.
Day Three - Break out the vacuum sealer and place your ribs within a vacuum seal bag. Add the bottle of Jalapeño Business and seal. Place in a bowl and put back in the refrigerator to marinate.
Day Four - Prepare your sous vide, preheating the water to 120 degrees. The goal here to is aid in the breakdown of collagen and allow the meat to cook in the sauce and its own juice. I was not cooking the ribs to done levels in the sous vide - we are going to finish on the smoker. Sous vide your short ribs for approximately 20 hours. Allow the rib to cool and place in the refrigerator to completely cool. It essential to place a cold rib on the smoker to allow the absorption of smoke.
Day Six - Prepare your smoker, bringing the temperature to 225 degrees. We used a combination of Cherry, Apple and Maple for smoke - fruit woods really elevate the flavors of Jalapeño Business and Beef.
While the smoker is coming to temperature, drain your ribs into a smoker safe sauce pan. This sauce is an amazing byproduct of the sous vide process and should not be discarded. The combination of the rendered beef fat, Somethin' To Beef About seasoning and Jalapeño Business sauce will act as the perfect glaze for the smoke and take this short rib to the next level.
Smoke the wagyu short rib for approximately 5 hours, or until the internal temperature hits 200 degrees. Be sure to stir the sauce to further incorporate that fruity smoke! Every time you stir the sauce, glaze the short ribs.
Once the short ribs hit that 200 degree internal temperature, pull them from the smoker and allow the short ribs to rest for 15 minutes. Serve with a generous drizzle of Smoked Jalapeño About Yo' Beef Business sauce! The sauce will keep for up to a week so be sure to use it!
Like I said, it was a complicated process, but it was well worth it! Enjoy!
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