AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Beef Ribs with Rosemary And Wine Sauce, Sous Vide And Smoked

Share on:
Smoked and sliced beef ribs on cutting board with cleaver

Smoked barbecue beef ribs are taken to a new level of deliciousness in this recipe for sous-vide-que beef ribs with rosemary wine sauce.

Every Saturday morning throughout the 1960s, Fred Flintstone would order a massive rack of ribs only to have his car tip over from their weight. It was with that scene in mind that I first sank my teeth into a smoked beef rib, a.k.a. dino bone, roughly two decades later.

While the girth of this rib dropped my jaw in awe, the tender, smoke-kissed meat was the true star of the show that day. Since then, I have tried time and time again to cook perfect beef ribs but, as Meathead explains in the article “Barbecue Beef Ribs Texas Style,” they can be much tougher than pork ribs if they are not cooked past the well-done stage.

Sous-Vide-Que changes all that. With this cooking method, the beef rib’s fat and connective tissue slowly break down in a controlled temperature water bath (the sous vide) at 150°F (65.6°C) for 36 hours (the temperature is based on our guide here; the length of time is longer than our recommended 24 hours for tough cuts as we have found them to be extra tender after 36 hours) before the rack soaks up some flavorful smoke on a smoker or grill (the que). Remove the ribs from the cooker and you’ve got a tender rack of dino bones that would make Fred Flintstone (and Wilma) proud!

To take the recipe one step further, I have also included instructions for turning the leftover liquid or drippings in the sous vide bag into a savory sauce for the ribs.

Finally, when selecting your beef ribs you can either opt for the ultra meaty plate ribs (i.e ribs taken from the short plate next to the flank steak) or the more flavorful, yet less meaty, back ribs (i.e. the ribs found in a prime rib roast). For this recipe, I use back ribs but you can easily substitute plate ribs by allowing a little extra time for them to reach an internal temperature of 205°F (96.1°C) on the smoker.

Explore the world of Sous Vide Que, the ultimate marriage of water and smoke, by clicking here to download our ebook “Sous Vide Que Made Easy” for $3.99 on Amazon (free Kindle app runs on all computers). Or get the book and others FREE as a member of the AmazingRibs.com Pitmaster Club. Click here to join.

Recipe: Smoked Sous-Vide-Que Ribs with Rosemary Red Wine Sauce


Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.91 from 42 votes
With this recipe, the beef rib’s fat and connective tissue slowly break down in a controlled temperature water bath (the sous vide) before the rack soaks up some flavorful smoke on a smoker or grill.

Serve with: additional red wine.


Course:
Dinner
,
Main Course
Cuisine:
American

Makes:

Servings: 3 servings

Takes:

Prep Time: 20 minutes
Cook Time: 50 minutes
Sous Vide: 3 days 12 hours

Ingredients

The Meat

  • 1 rack beef back ribs rack (approximately 3-4 pounds (1.4-1.8 k))
  • 1 teaspoon  Morton Coarse Kosher Salt  (approximately 1/4 teaspoon per pound (453.6 g) of ribs)

The Rub

  • 1 teaspoons coarsely ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

The Sauce

  • 1/4 cup red wine
  • 1 tablespoon unsalted butter
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  •  Morton Coarse Kosher Salt 
  • finely ground black pepper
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. For this recipe, you want to use 1/4 teaspoon Morton coarse kosher salt per pound (453.6 g) of meat.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound (453.6 g). You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. 
  • Prepare a sous vide immersion circulator such as Joule by ChefSteps according to instructions and set water temperature for 150°F (65.6°C).
  • Cut the rack of ribs into two sections and place each section into a separate sealable freezer bag. Carefully submerge the freezer bags in the water bath until most of the air has been removed and then seal. Once the bags are submerged, cook for 36 hours.
  • Optional: finish the ribs later, remove the bags from the sous vide bath after 36 hours, and submerge them in a large container filled with a 50/50 mix of ice and water for at least 30 minutes to chill the meat’s core temperature. Place the ribs in the refrigerator until ready to grill (up to 2 days ahead of time).
  • Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F (107.2°C). Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
  • Cook. Once the grill is ready, remove the ribs from the bags, reserving the remaining liquid in the bag to make a sauce. Combine pepper, onion powder, and garlic powder in a small bowl and blend well. Pat the rack of beef ribs dry and season with the rub mixture. Place the ribs in the indirect zone on the main cooking grate as far from the heat source as possible. Set the lid on the grill with the fully opened top vent positioned directly above the ribs in order to force the smoke over and around the meat. Allow the ribs to smoke for 30 minutes. If the ribs have been chilled after the sous vide process, cook until completely warmed through, approximately 15 to 20 minutes longer. The goal is to add smoke to the meat while reheating it to a temperature that is pleasant to the mouth when served.
    Beef back ribs on the smoker
  • During the last 15 minutes of the smoking process, strain the liquid from the sous vide bags through a fine mesh strainer into a small saucepan or skillet to remove solids. Bring to a simmer over medium-low heat, add the red wine and fresh herbs, and let the sauce continue to simmer until reduced in volume by about half, approximately 10 minutes. Whisk in the butter until it butter completely melts and the sauce thickens, about a minute. Season the sauce with salt and pepper and reduce the heat to low to keep the sauce warm as you prepare the ribs.
  • Serve. Remove the ribs from the grill, slice, and serve immediately with the sauce.
    Smoked beef back ribs with red wine sauce

Related articles

Published On: 1/5/2018 Last Modified: 11/19/2022

Share on:
  • Clint Cantwell - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


Big. Bold. Flavor.

Meathead's Amazing rubs and sauce

Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.