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Sous Vide Short Ribs

The name short ribs is an apt name for this rib cut since it is taken from the short plate along the lower ventral area, just about where St. Louis ribs are also cut. Short ribs may be sold as a rack, individual ribs or chopped up into smaller pieces known as riblets.

For this rib cut, 1 to 2 inches of meat can be found right on top of the bone. The meat is usually mixed with fat as well as muscles and tendon. On top of the meat is usually a thin layer of fat that adds flavor and moisture during cooking. Due to the composition of this cut, they tend to be tough and require long cooking hours in order to tenderize it. Short ribs are best cooked through braising and roasting.

Aside from the traditional cooking methods, short ribs may also be cooked using the less traditional sous vide method. This process works by using lower than usual cooking temperatures and much longer cooking hours. The heat provided is set at the ideal internal temperature reached once the meat is done cooking.

By keeping the ribs in this temperature longer than usual the fat, tendons and muscles are able to breakdown making it tender. Cooked in a vacuum pack, the moisture and juices from the meat become trapped inside, preventing the meat from drying. In the end the short ribs become thoroughly cooked without being overdone. A big advantage of this technique is that it also allows the short ribs to be cooked medium rare, which is not always possible for traditional methods.

To cook medium rare short ribs, these are held at a temperature of 131° F or 55° C for 2 to 3 days. Medium done short ribs require a temperature of 140° F or 60° C for 2 to 3 days also. Traditional well-done short ribs are held at 160° F or 71.1° C for 1 to 2 days. Sous vide ribs may be used for classic BBQ dishes, stews, soups and many more.

Sous Vide Short Ribs Recipes and Articles

Sous Vide Short Rib Korean Lettuce Wraps Recipe

Sous vide short rib korean wraps spread I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables. It's a light meal that fills you up but doesn't leave you feeling sluggish afterwards. Serving them family style so people can make their own wraps is a great way for everyone to get exactly what they want. Plus it is always a blast to eat with your hands!

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.

Sous Vide Short Rib Recipes

Sous vide short ribs 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.

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