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!

Basil-Balsamic Sous Vide Short Ribs Recipe

Sous vide short ribs orange

These beef short ribs have a nice tang to them from the sauce. Cooking them at the slightly higher temperature allows them to break down even more while still not over cooking. They go well with a side of mashed potatoes or roasted vegetables but here I paired the sous vide short ribs with some braised fennel.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Basil Balsamic Sous Vide Short Ribs you can check out the following.

the Basil Balsamic Sous Vide Short Ribs

  • Published: July 10, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 36 or up to 48 Hours
  • Cooks: 137°F (57.2°C) for 36 to 48 Hours
  • Serves: 4

Ingredients for the Basil Balsamic Sous Vide Short Ribs

  • For the sous Vide Short Ribs

  • 3 to 4 pounds of short ribs
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Salt and pepper
  • For the Basil Balsamic Sauce

  • 3 tablespoons balsamic vinegar
  • 2 tablespoon orange juice
  • 1/2 teaspoon finely minced garlic
  • 1/3 cup fresh basil leaves
  • 1/2 cup olive oil
  • Salt and pepper
  • For Finishing

  • 2 tablespoons fresh basil leaves, coarsely chopped
  • 1 teaspoon orange zest

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 Basil Balsamic Sous Vide Short Ribs

For the Sous Vide Short Ribs

At least 36 to 48 hours before serving

Preheat your sous vide water bath to 137°F (57°C).

Salt and pepper the ribs and sprinkle with the garlic and onion powders. Place in a sous vide pouch and add the thyme and rosemary. Seal the pouches and place in your water bath. Let it cook for 36 to 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.

For the Basil Balsamic Sauce

Place all the ingredients for the sauce into a blender or food processor and process until thoroughly combined.

For Finishing

Remove the short ribs from the sous vide pouches and pat them dry with a paper towel or dish cloth. Quickly sear the ribs on a hot grill or in a hot pan for about 1 to 2 minutes per side, until just browned.

Place the ribs on individual plates, spoon the sauce over them, sprinkle with the remaining basil, and 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!

Basil-Balsamic Sous Vide Short Ribs Recipe

PT36H 4 People Ingredients: 3-4 pounds of short ribs 2 teaspoons garlic powder 2 teaspoons onion powder 4 rosemary sprigs 4 thyme sprigs 3 tablespoons balsamic vinegar 1 tablespoon orange juice 1/2 teaspoon finely minced garlic 1/2 cup olive oil 2 tablespoons fresh basil leaves coarsely chopped for garnish 1 teaspoon orange zest
4.4211 stars - based on 57 reviews
This sous vide short ribs recipe for has a great tang to it from the balsamic vinegar and orange juice.
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.