Easy, Tender Sous Vide Short Ribs Recipe

Have you ever braised short ribs for three hours, only to find the meat still tough and chewy? If you’ve ever wondered how restaurants manage to make short ribs that are fall-off-the-bone - where the meat practically melts in your mouth while bursting with rich flavor - then you absolutely need to check out this sous vide short ribs recipe. Although 48-hour cooking time might sound daunting, it actually doesn’t require attention, and the final result is nothing short of amazing, making it the perfect choice for entertaining.

Ingredients:

• 4 lbs beef short ribs
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic
• 4 sprigs fresh rosemary
• 2 tablespoons olive oil
• 1 tablespoon butter

Equipment:

• Sous vide precision cooker
• Sous vide container
• Sous vide bag
• Vacuum sealer
• Cast-iron skillet

Why You’ll Love This Recipe?

The flavorful, tender, and fall-off-the-bone short ribs are simply irresistible. When you pair them with a rich red wine sauce and creamy mashed potatoes, it’s a match made in heaven.

Traditional braising can sometimes leave you worrying that the meat won’t turn out tender enough, but with a sous vide cooker, you can eliminate all the guesswork. Just follow my sous vide short ribs recipe, and you are guaranteed the perfect result. The best part? You can prepare everything a few days ahead, and when you’re ready to serve, simply take them out of the bag and sear.

How Long to Sous Vide Short Ribs?

For beef short ribs, the longer you cook, the more tender they become. I recommend cooking them sous vide at 140°F (60°C) for 48 hours, which makes the meat tender but not mushy, beefy but not dry.

I’ve tried both shorter and longer cooking times, but I found that 24-hour ribs are still tough and chewy, whereas 72 hours makes them too mushy and the meat falls apart when searing. Nevertheless, if you only have one day to sous vide short ribs, you can cook them at 150°F (65.5°C) for 30 hours. The results are still tender, but are not as good as cooking at 140°F (60°C) for 48 hours.

I know that some might be concerned about food safety, given that the USDA recommends a minimum internal temperature of 145°F for beef, but rest assured that cooking for such a long time completely kills harmful bacteria, which is called pasteurization.

INKBIRD ISV-300W

Durable IPX7 Waterproof WiFi Sous Vide Cooker

Learn More

Step-by-Step Sous Vide Short Ribs

Step 1: Season the meat. Sprinkle generously with salt and pepper on all sides.

Step 2: Seal the bag. Place seasoned short ribs in a single layer inside your sous vide bag, then vacuum seal it.

Step 3: Cook short ribs sous vide. Set your sous vide bath to 140°F (60°C). Submerge the bagged ribs in the water bath, close the lid and cook for 48 hours.

Step 4: Pat dry. After sous vide, remove the ribs from the bag and pat them very dry with paper towels. Heat

Step 5: Sear the ribs. Heat 2 tablespoons of olive oil in your skillet until it shimmers. Add garlic cloves, rosemary, and short ribs, and sear them for 2 minutes per side. Alternatively, if you want a summer vibe, you can grill them over direct high heat for 3 minutes per side.

Step 6: Make a sauce. While the meat rests, pour the saved bag juices into a small saucepan and whisk in a tablespoon of butter. Bring to a boil, then reduce the heat and simmer until thickened. Spoon this sauce over the rested short ribs and serve.

More Rib Recipes:

Smoked Beef Short Ribs

Oven-Baked Baby Back Ribs

What to Serve with Sous Vide Short Ribs?

These ribs are indulgent, so I typically pair them with sides that balance the richness, such as creamy polenta, mashed potatoes, mac and cheese, arugula salad with lemon vinaigrette, roasted asparagus or broccoli, and quick pickled red onions. For wine, I recommend a Malbec, Syrah, or a bold Zinfandel.

FAQs

Can I bag short ribs without a vacuum sealer?

Yes. The water displacement method works great with a resealable bag, but for the best result, a vacuum sealer is the way to go.

What is the best temperature for sous vide short ribs?

For fork-tender short ribs, 140°F (60°C) is the best temperature. If you prefer a slightly softer, more shreddable texture, you can go up to 150°F (65.5°C).

Can I overcook sous vide short ribs?

The longer you cook, the more tender it gets, but it won’t dry out. I like to cook it for 48 hours. Too long, it will be too mushy. Too short, it will be slightly chewy.

Can I sous vide frozen short ribs?

Yes. One of the advantages of sous vide is that you can cook the food as it’s fresh. Since we’ve already cooked it for 48 hours, there is no need to extend the cooking time any further.