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Sous Vide Short Rib Recipes

Sous vide short ribs are often used as an example of how amazing sous vide cooking can be, and with good reason. This is because short ribs are composed of very tough meat and in order to tenderize them enough to eat you have to raise them to a high enough temperature to break down their collagen.

With most techniques, such as braising, by the time all the collagen is broken down the temperature of the short ribs is too high and they are dried out and over cooked. Short rib dishes still taste incredible though, due to the amazing flavor of the meat, which normally turns into a nice sauce.

However, using sous vide to cook the short ribs means you can cook them at a low enough temperature that the meat will not only tenderize, but the temperature of the short ribs will stay a perfect medium rare. Resulting in a tender, moist, and perfectly cooked short rib.

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!

Sous Vide Short Ribs Foundation

There are many variations on sous vide short ribs. You can use different flavorings and seasoning and finish them differently when they come out of the water bath. Most of these recipes follow a certain formula that is the foundation of sous vide short ribs.

Season the Short Ribs

Even though short ribs have amazing flavor on their own, there are countless ways to season and flavor them. Normally you will rub the seasonings on the short ribs or place them into the pouch before vacuum sealing it. Here are some favorites but feel free to experiment as you like:

    • Classic Sous Vide Short Ribs: Salt, pepper, garlic powder, olive oil
    • Sous Vide BBQ Short Ribs: Your favorite BBQ sauce
    • Asian Short Ribs: Asian 5 spice powder, sesame oil, soy sauce
    • Chipotle Short Ribs Sous Vide: chipotles in adobo, honey, garlic

Vacuum Seal the Short Ribs

Place the short ribs and seasonings into the vacuum pouch and seal it using your vacuum sealer. If you don't have a vacuum sealer here are some more options for sealing sous vide food. If the bones on the short ribs are sharp, make sure you don't vacuum seal them too tightly or they could puncture the bag.

Preheat the Sous Vide Water

There are many techniques and equipment for maintaining sous vide temperatures. Pick the one that you will use, preferably one of the more hands-off techniques due to the incredibly long time the ribs cook. Set the water temperature for the temperature you want for the sous vide short ribs, we recommend 56C / 133F for perfectly medium rare.

Cook the Short Ribs

Place the short rib pouch into the heated water bath and cook it for between 36 and 48 hours.

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.

Finish off the Sous Vide Ribs

You can serve the sous vide ribs as is, but many people either sear them off in a pan over high heat or quickly deep fry them in oil heated to 365F. This adds some nice texture to them and give them the classic seared look.

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!

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Sous Vide Short Rib Recipes

Ingredients:

Specific Sous Vide Short Rib Recipes

Sous Vide Short Ribs with Braised Fennel

Sous vide short ribs These sous vide short ribs are very simple to make and come out with an incredible meaty flavor and a texture more similar to a prime rib than to braised short ribs.

Sous Vide Thick Cut Pastrami Reubens

Sous vide corned beef reuben I've always been a fan of pastrami and I really enjoy making my own. The process takes a while but the actual work required is very small. Making your own allows you to enjoy a variety of options as you tweak the spices!

Basil-Balsamic Sous Vide Short Ribs Recipe

Sous vide short ribs orange This sous vide recipe for short ribs has a great tang to it from the balsamic vinegar and orange juice.

Sous Vide Pastrami with Short Ribs Recipe

Sous vide pastrami sandwich I'm a huge fan of Michael Ruhlman and an even bigger fan of pastrami so when he recently posted about making short rib pastrami it inspired me to follow suit. Of course, I had to make sous vide pastrami instead of braising it.

Sous Vide Short Ribs with Braised Fennel

Sous vide short ribs These sous vide short ribs are very simple to make and come out with an incredible meaty flavor and a texture more similar to a prime rib than to braised short ribs.