Beef Short Ribs
Sous vide beef short ribs are slow-cooked at controlled temperatures to achieve maximum tenderness and consistent results. This method produces fall-apart meat while preserving juices and allowing precise doneness control.
Sous vide beef short ribs are slow-cooked at controlled temperatures to achieve maximum tenderness and consistent results. This method produces fall-apart meat while preserving juices and allowing precise doneness control.
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Set the immersion circulator to the desired temperature.
Pat the ribs dry with a paper towel and season generously with salt and pepper.
Place the ribs in a plastic bag, add a dash of liquid smoke (if using), and vacuum seal the bag.
Lower the bag into the water bath and cook. In order to prevent excess water evaporation, cover the pot with a layer of aluminum foil.
Once the cook is complete, remove the bag from the water. Remove the ribs from the bag and pat dry with a paper towel.
For Pan finishing: Heat a cast iron pan over high heat. Add a splash of oil or butter. Sear each side of the ribs for 30 seconds. Remove from heat, slice, and serve.
For Broiler finishing: Set your broiler to high. Cook the ribs under the broiler on each side for around five minutes. Check the progress of the ribs often to ensure they are not burning.
For Grill finishing: Cook the ribs on a hot grill for between 5-10 minutes on each side, flipping often.
Store cooked ribs in an airtight container refrigerated for up to 4 days. Reheat gently in a 250°F oven or brief sear in a hot pan.
Immersion circulator or sous vide machine · Vacuum sealer or ziplock bags · Large pot or water bath container
Cook beef short ribs at 155°F (68°C) for 24-48 hours, depending on desired tenderness. Longer cooking (48 hours) yields more tender results; 24 hours produces a firmer texture.
Yes. After sous vide, pat ribs dry and sear them in a hot pan or on a grill for 1-2 minutes per side to develop a flavorful crust.
Yes. Braise them covered in a 300°F oven for 3-4 hours with liquid, or use a slow cooker on low for 6-8 hours. Results vary in tenderness and moisture retention.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven (250°F) or sear briefly in a hot pan before serving.
1-2 lb pieces cook evenly. Larger ribs may require longer cooking times; aim for similar thickness across all pieces for uniform doneness.
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