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How to Sous Vide Beef Short Ribs
Short ribs are a classic "must make" sous vide dish. Due to the high fat content they can be cooked anywhere from 131°F to 185°F (55°C to 85°C) for 12 hours to 3 days and the final dish will greatly depend on the time and temperature you use. The end result will range from a traditional braise-like texture to a chewy steak, or anything in between.
Steak Like Short Ribs
For a melty, steak-like texture, cook the ribs at around 131°F (55°C) for 48 to 72 hours, they are worth the wait. If you prefer a more medium texture, you can up the temperature to 140°F (60°C) for the same time range.
Traditional Braise-Like Short Ribs
A more traditional, fall-apart texture will occur when cooked between 156°F and 176°F (68.9°C and 80.0°C) for a few days. The longer the short ribs cook, the more tender they become so an 18 hour cook will be firmer than a 36 hour cook at the same temperature.
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Sous Vide Short Ribs Times and Temperatures
131°F for 2 to 3 Days (55.0ºC)
140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
Do you have experience cooking short ribs? Let us know your thoughts in the comments below!
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.
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!
I've always been a fan of pastrami and I really enjoy making my own. The process takes a while but the actual work required is very small. Making your own allows you to enjoy a variety of options as you tweak the spices!
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 short ribs are often used as an example of how amazing sous vide cooking can be, and with good reason. This is because short ribs are composed of very tough meat and in order to tenderize them enough to eat you have to raise them to a high enough temperature to break down their collagen.
Sous Vide Short Ribs Comments
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