72 Hours Sousvide Beef Ribs @ 55°C

72 Hours Sousvide Beef Ribs @ 55°C

I was shopping in Costco few weeks back and saw they sell beef ribs! First time ever and I have been shopping there for a couple of years. I am not sure I am just unlucky in missing them or they only just started as we get more choice to to Restaurants not doing business during lockdown.

I sincerely hope they will continue selling as both my boy and I love them especially show cooked in Sousvide.

Some pics on how I cook ours today.

Beef ribs cooked this way maintain the tastiness and the meat will be melt in the mouth cottony soft.

You can cook the gravy in anyway you chose. I used bone marrow sauce today from the supermarket. It was not bad. I added a beef OXO cube and freshly ground Sarawak pepper.

You can marinate your beef ribs with anything you like. I am partial to using wholegrain Dijon mustard too.

p/s if you do not have an industrial blow torch you can pan sear in a hot wok, preferably cast iron with butter but do not forget to add any residue to your gravy pot.

p/s You can also thicken your jus/gravy with a lump of beurre manié – “kneaded butter” – dough, consisting of equal parts by volume of soft butter and flour if you are not serving with mashed potatoes.

The possibilities are endless – kekekekeke

72 Hours Sousvide Beef Ribs @ 55°C


  • Beef ribs
  • Smoked garlic
  • Black garlic
  • Liquid smoke (just few drops)


  • After vacuumed sealed you can keep in fridge or freeze them until you are ready to use. Defrost in the fridge for a couple of days before Sousvide.
  • I left mine in the fridge for a week or so then Sousvide all together.
  • After done you can freeze them and again you can defrost in the fridge a couple of days then out in room temperature a few hours before using. You can use hot water to reheat them, pan sear them with butter etc.
  • I have 2 bags in freezer and will update this when I cook them.

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