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Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
There are three types of beef ribs: plate short ribs, chuck short ribs, and back ribs. Ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60°C) for medium. Back ribs can just be heated through in a few hours, or tenderized over 10 to 24 hours, while short ribs do better with a 2 to 3 day cook.
Beef ribs aren't nearly as common as their pork counterparts but when cooked properly they can be really great.
There are three main types of beef ribs: the plate short ribs, the chuck short rib, and the back ribs. I go over how to sous vide short ribs of both kinds in a separate article and cover sous vide beef back ribs.
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Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.