Isva recipe archives header

Sous Vide Caramel Ice Cream Short Ribs Recipe

Sous vide caramel ice cream short ribs

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

Ice cream in a beef dish may sound strange, but the rich creaminess of ice cream and the sweetness gives simmered beef a depth that is hard to duplicate. I chose caramel flavor because caramel is often added to meat dishes in Vietnamese cuisine. In my dish caramel balances the heat from the chili verde. The chili verde in turn adds a tartness which balances the richness of ice cream. Short ribs is my favorite beef cut. I like to cook it until it almost falls apart and eat it preferably with plain steamed rice.

* The ice cream I used has 17g sugar in 1/2 cup.

From the ISVA Editors

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Caramel Ice Cream Short Ribs Recipe

  • Published: October 17, 2021
  • By Loanne Chiu
  • Total Time: 24 hours
  • Cooks: 176°F (80°C) for 24 hours
  • Serves: 6

Ingredients for Sous Vide Caramel Ice Cream Short Ribs

  • For the Short Ribs

  • 6 tablespoons oil
  • 2 1/2 pounds boneless beef short ribs, trimmed of visible fat, cut up into 2-inch pieces
  • 2 cups chopped fresh onions
  • 1 tablespoon grated fresh garlic
  • 2 tablespoons grated fresh ginger root
  • 3/4 cup salted caramel ice cream*
  • 1 cup green chili verde, medium hot
  • 3 tablespoon premium dark soy sauce
  • 4-star anise wrapped in spice bag
  • 2 tablespoons sherry
  • For garnish

  • Cilantro leaves
  • Diced red bell pepper
Showcase banner display

Cooking Instructions for Sous Vide Caramel Ice Cream Short Ribs

For the Short Ribs

In a large frying pan heat half of oil until hot. Pat dry short ribs thoroughly. Brown half of ribs on all sides for about 6-7 minutes. Transfer to a plate. Repeat process with remaining oil and short ribs. Put ribs aside. 

In drippings in same pan cook onions and garlic first, then stir in everything. Take off fire and return ribs back to pan. Let cool.

Place ribs and sauce in vacuum pack bag, forcing air out of bag.  Preheat water in sous vide machine to 176°F (80°C). Immerse bag into water and cover bath. Cook 24 hours. 

When cooked, remove ribs from bag.  Pour sauce from bag into a pan and cook over low heat to reduce liquid. Discard star anise.

For the Garnish

Place ribs on serving platter. Spoon sauce over ribs and place remaining sauce in a bowl to accompany ribs. Garnish with cilantro and red bell peppers. 

Eat with crusty rolls or with steamed rice.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Like this?
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!
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image