Sous Vide Time and Temperature Calculator

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.

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How to Sous Vide Beef Short Ribs

Short ribs are a classic "must make" sous vide dish that can really showcase just how unique sous vide food can be. The classic sous vide preparation is to cook them at 131&def;F for 36 to 72 hours. For a more traditional result you can use any of the braise-like temperatures for a few days.


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

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • 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!

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

Sous Vide Beef Short Ribs Recipes and Articles

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

Placeholder 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.

72 Hour Sous Vide Short Ribs with Romesco Sauce

Placeholder 72 hour sous vide short ribs are a classic sous vide dish, and when combined with a hearty romesco sauce it makes for an amazing meal.

Sous Vide Short Rib Korean Lettuce Wraps Recipe

Placeholder 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!

Sous Vide Thick Cut Pastrami Reubens

Placeholder 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!

Basil-Balsamic Sous Vide Short Ribs Recipe

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

Sous Vide Pastrami with Short Ribs Recipe

Placeholder 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 with Braised Fennel

Placeholder These sous vide short ribs are very simple to make and come out with an incredible meaty flavor and a texture more similar to a prime rib than to braised short ribs.

Sous Vide Short Rib Recipes

Placeholder 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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