Beef Dino Ribs (SV and Grilled)
I had a few Beef bones in the freezer from trimming the last batch of Prime Ribs I bought, so I figured I’d give them a try in the SV for a change.
So I put two pairs of Ribs, along with a couple pounds of attached Meat, into two Vacuum sealing bags & Double-sealed them up.
Then at 4 PM I put the bags in the rack in my Sous Vide Supreme @ 150° for a 24 hour Bath.
The next day at about 3:45, I removed the pouches, Patted them dry with Paper Towels, and put them on my Hot Weber “Q”.
I flipped them over a few times while basting them with a mix of JD BBQ Sauce, Teriyaki Marinade, Worcestershire, and a little bit of Sesame Oil.
Once I got them Charred up a bit & Bubbling some, I removed them & brought them into the kitchen.
I cut them into 4 individual Ribs, so we could each have one for our first night’s Supper, along with some of Mrs Bear’s Roasted Reds.
The next night I cut the meat off of the bone of one Rib, threw it into a Pan with some Butter to warm up, and Fried a Couple of Eggs.
Then I toasted a couple slices of Bread, laid the Fried Eggs on the buttery Toast, added the Pan Heated Rib Meat & Topped it all with a couple slices of Cheese. Awesome Sammy!!!
Then the following night’s Supper, I found myself heating up the last Rib’s meat, and piling it on a Steak Roll with some Steak Sauce for another Great Sammy, and added the rest of the Leftover Roasted Reds.
Sure got a lot of enjoyment out of a couple of Dino Bones & 2 pounds of Rib Meat.
NOTE: You have to Grill these Ribs pretty hard because of the amount of Fat on the Beef Ribs. SV doesn’t render much fat, which is why Fatty things like Ribeyes don’t SV very good. (IMHO)
Enjoy the Pics,
Bear
Two Pairs of good Meaty Beef Dino Ribs:
Racked & Ready for a 24 hour Bath in 150° Water:
The Scene of the Crime:
Bone side of Ribs being Basted:
Top side of Ribs:
Charred & ready to bring in:
Splitting into individual Ribs:
Bear's First Helping:
Next Night's Supper
Two slices of Toast:
Top with Two Eggs:
Heating Beef Rib trimmings in Pan:
Top Eggs with Beef Trimmings:
Cheese on top & Melted:
Next Night
Steak Roll, with Steak Sauce, and a pile of Beef Rib Meat, and some leftover Roasted Reds:
That's All She Wrote!!!
I had a few Beef bones in the freezer from trimming the last batch of Prime Ribs I bought, so I figured I’d give them a try in the SV for a change.
So I put two pairs of Ribs, along with a couple pounds of attached Meat, into two Vacuum sealing bags & Double-sealed them up.
Then at 4 PM I put the bags in the rack in my Sous Vide Supreme @ 150° for a 24 hour Bath.
The next day at about 3:45, I removed the pouches, Patted them dry with Paper Towels, and put them on my Hot Weber “Q”.
I flipped them over a few times while basting them with a mix of JD BBQ Sauce, Teriyaki Marinade, Worcestershire, and a little bit of Sesame Oil.
Once I got them Charred up a bit & Bubbling some, I removed them & brought them into the kitchen.
I cut them into 4 individual Ribs, so we could each have one for our first night’s Supper, along with some of Mrs Bear’s Roasted Reds.
The next night I cut the meat off of the bone of one Rib, threw it into a Pan with some Butter to warm up, and Fried a Couple of Eggs.
Then I toasted a couple slices of Bread, laid the Fried Eggs on the buttery Toast, added the Pan Heated Rib Meat & Topped it all with a couple slices of Cheese. Awesome Sammy!!!
Then the following night’s Supper, I found myself heating up the last Rib’s meat, and piling it on a Steak Roll with some Steak Sauce for another Great Sammy, and added the rest of the Leftover Roasted Reds.
Sure got a lot of enjoyment out of a couple of Dino Bones & 2 pounds of Rib Meat.
NOTE: You have to Grill these Ribs pretty hard because of the amount of Fat on the Beef Ribs. SV doesn’t render much fat, which is why Fatty things like Ribeyes don’t SV very good. (IMHO)
Enjoy the Pics,
Bear
Two Pairs of good Meaty Beef Dino Ribs:
Racked & Ready for a 24 hour Bath in 150° Water:
The Scene of the Crime:
Bone side of Ribs being Basted:
Top side of Ribs:
Charred & ready to bring in:
Splitting into individual Ribs:
Bear's First Helping:
Next Night's Supper
Two slices of Toast:
Top with Two Eggs:
Heating Beef Rib trimmings in Pan:
Top Eggs with Beef Trimmings:
Cheese on top & Melted:
Next Night
Steak Roll, with Steak Sauce, and a pile of Beef Rib Meat, and some leftover Roasted Reds:
That's All She Wrote!!!
