Disclosure: Some of the links in this post are affiliate links so if you click on the link and purchase the item, I will receive a commission.
View All Amazing Recipes Written by Jason Logsdon
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

72 Hour Sous Vide Short Ribs with Romesco Sauce

72 Hour short ribs are a classic sous vide dish because they cannot be easily replicated through traditional cooking. Instead of the usual shredded or braise-like short ribs, these have the consistency of a tender steak and are truly a dish unique to sous vide.

Sous vide 131 short rib romesco sauce 7

I like my steaks cooked at 131°F (55°C) for medium rare, and it takes 2 to 3 days at that temperature to fully tenderize the sous vide short ribs. If you prefer a more braise-like short rib, or are short on time, you can cook them at 176°F for 12 to 24 hours. For something in between, I really like 156°F for 1 to 2 days. Here is more information about how to sous vide short ribs.

The romesco sauce is a quick and easy, yet super flavorful, sauce made from blending roasted bell peppers, tomatoes, almonds, and parsley. It comes together so fast and pairs exceptionally well with the rich and fatty short ribs.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

72 Hour Short Ribs with Romesco Sauce

  • Published: May 23, 2018
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 2 to 3 days
  • Serves: 4

Ingredients for 72 Hour Sous Vide Short Ribs with Romesco Sauce

Sous vide 131 short rib romesco sauce 5
  • For the Short Ribs

  • 2 pounds short ribs (900 grams)
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • For the Romesco Sauce

  • 1/2 cup roasted red bell peppers, coarsely chopped
  • 3 tomatoes, preferably plum, coarsely chopped
  • 1/2 cup roasted almonds
  • 1/4 cup fresh parsley
  • 1 tablespoon olive oil
  • 1/2 tablespoon paprika
  • 1/4 teaspoon cayenne pepper powder
  • 2 cloves garlic
  • 1 tablespoon fresh lemon juice
  • For the Tomato and Onion Salad

  • 2 cloves garlic, minced
  • 2 tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • 1 pint cherry tomatoes, halved
  • 1/4 sweet onion, thinly sliced
  • 2 tablespoons chopped fresh basil leaves
  • To Assemble

  • Lemon zest
  • Fresh parsley

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for 72 Hour Short Ribs with Romesco Sauce

For the Short Ribs

Preheat a water bath to 131°F (55°C).

Mix together the spices in a bowl. Lightly salt and pepper the short ribs then sprinkle with the spices. Place the ribs in a sous vide bag then seal it. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Romesco Sauce

Place two thirds of the red peppers and tomatoes into a blender. Add the almonds, parsley, olive oil, paprika, cayenne, garlic and lemon juice. Blend until relatively smooth. Salt and pepper to taste. Add the remaining red pepper and tomato then blend until just broken up.

For the Tomato and Onion Salad

Add the garlic and vinegar to a bowl and let sit for 5 minutes. While whisking, slowly drizzle in the olive oil until the mixture comes together. Toss the remaining ingredients with the dressing.

To Assemble

Sous vide 131 short rib romesco sauce 2

Take the sous vide bag out of water and remove the cooked short ribs then dry thoroughly using paper towels or a dish cloth. Lightly salt the short ribs then quickly sear them for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the short ribs into bite-sized pieces or slices.

Sous vide 131 short rib romesco sauce 3

Place a spoonful of the tomato salad on a plate and top with several slices of the short ribs. Spoon romesco sauce on top and sprinkle with the lemon zest. Top with the parsley, drizzle with olive oil then serve.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this recipe?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

72 Hour Sous Vide Short Ribs with Romesco Sauce

4 Ingredients: 2 pounds short ribs (900 grams) 1 teaspoon ground coriander 1 teaspoon garlic powder 1/2 cup roasted red bell peppers coarsely chopped 3 tomatoes preferably plum coarsely chopped 1/2 cup roasted almonds 1/4 cup fresh parsley 1 tablespoon olive oil 1/2 tablespoon paprika 1/4 teaspoon cayenne pepper powder 2 cloves garlic 1 tablespoon fresh lemon juice 2 cloves garlic minced 2 tablespoons sherry vinegar 3 tablespoons olive oil 1 pint cherry tomatoes halved 1/4 sweet onion thinly sliced 2 tablespoons chopped fresh basil leaves Lemon zest Fresh parsley
5.0 stars - based on 3 reviews
72 hour sous vide short ribs are a classic sous vide dish, and when combined with a hearty romesco sauce it makes for an amazing meal.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.