Sous Vide Time and Temperature Charts

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.

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How to Sous Vide Beef Back Ribs

There are three types of beef ribs: plate short ribs, chuck short ribs, and back ribs. Back ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60.°C) for medium. They can just be heated through in a few hours, or tenderized over 10 to 24 hours.

beef-ribs

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 beef back ribs here.

How to Sous Vide Beef Back Ribs

As mentioned, back ribs are only one type of beef rib and they behave differntly that the other two.

As opposed to the very tough (but flavorful!) short ribs which come from the chuck and plate primals, the back ribs come from rib section, where the prime rib and ribeye also come from. Basically, when the cut a prime rib, if they remove the bones they will turn into beef back ribs.

Because they come from a tender place on the cow, when you sous vide beef back ribs you can get away with much shorter cooking times that with the short ribs, and they generally do best with lower cooking temperatures, below 150°F (65°C).

You can back ribs to a traditional doneness by heating them through, or you can let them go longer to fully tenderize them, usually 8 to 10 hours, though some people prefer up to 24 hours.

For a tender steak texture I suggest 131°F (55°C) for medium-rare, or 140°F (60.°C) is good for more medium ribs.

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Sous Vide Back Ribs Temperatures and Times

  • Tender Steak
  • Rare: 125°F for Time by Thickness (51.7ºC)
  • Steak-Like
  • Medium-Rare: 131°F for Time by Thickness (55.0ºC)
  • Medium: 140°F for Time by Thickness (60.0ºC)
  • Medium-Rare: 131°F for 8 to 24 hours (55.0ºC)
  • Medium: 140°F for 8 to 24 hours (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 8 to 24 Hours (65.6ºC)

Do you have experience cooking back ribs? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

Sous Vide Beef Back Ribs Recipes and Articles

Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad Recipe

Short ribs are a rich, fatty cut that is full of amazing flavor when cooked sous vide. However, it can really overwhelm a dish if the sides are also heavy. I often serve short ribs with this simple corn, bean and kale salad. It cuts the richness of the short ribs while adding bright flavors to the meal.

Sous Vide Short Rib Korean Lettuce Wraps Recipe

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!

Basil-Balsamic Sous Vide Short Ribs Recipe

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

Sous Vide Beef Ribs Recipe

Big juicy beef ribs are one of my favorite foods but you have to make sure they become tender enough to really enjoy them. There are many ways to make sure they are tender, from smoking to braising, to cooking in the oven at low temperatures. They all have their benefits and sous vide just adds one more option for you. You can follow our sous vide recipe or come up with your version.

Sous Vide Back Ribs Comments

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jason