Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
What Would You Like to Sous Vide?
How to Sous Vide Beef Ribs
Beef ribs aren't nearly as common as their pork counterparts but when cooked properly they can be really flavorful. They need a long cooking time to fully tenderize them and for a tender steak texture I suggest 131°F (55°C) for 1 to 2 days but if you want something similar to traditional results you can cook them at any of the braise-like temperatures for a few days.
Beef ribs aren't nearly as common as their pork counterparts but when cooked properly they can be really great.
They need a long cooking time to fully tenderize and the temperature used to cook them affects the time as well. For a tender steak texture I suggest 131°F (55°C) for 1 to 2 days but 140°F (60.°C) is good for more medium ribs. If you want something similar to traditional results you can cook them at any of the braise-like temperatures for a few days.
New to Sous Vide?
I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family. Join Now!Follow On Facebook
Sous Vide Ribs Times and Temperatures
131°F for 1 to 2 Days (55.0ºC)
140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable: 156°F for 18 to 36 Hours (68.9ºC)
More Fall Apart: 165°F for 18 to 36 Hours (73.9ºC)
Really Fall Apart: 176°F for 8 to 18 Hours (80.0ºC)
Do you have experience cooking ribs? Let us know your thoughts in the comments below!
BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!
For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.
One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.
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.
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 Ribs Comments
Want to Level Up Your Sous Vide Game?
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.