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Sous Vide Ribs

Sous vide ribs cover a wide range of cuts and many different meals. From sous vide baby back ribs to short ribs, we try to cover all the information you will need to know to successfully cook sous vide ribs on your own.

Sous vide st louis ribs

Sous Vide Pork Ribs

Most pork sous vide ribs are cooked at 135°F / 57.2°C for medium rare or 141°F / 60.5°C for medium. Baby back, St. Louis, and country style ribs are typically cooked for 8 to 12 hours but can be done for up to 24 if you prefer them really tender. Sous vide spare ribs are usually cooked for 12 to 24 hours since they tend to be a tougher cut.

If you prefer a more traditional texture to your pork sous vide ribs you can cook them at 155°F / 68.3°C. They will be drier than the lower temperatures but will be closer to a traditionally cooked rib.

Sous Vide Beef Short Ribs

Sous vide short ribs are held up as how amazing sous vide can be often times. 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 but with sous vide you can keep them medium-rare and they will not dry out.

Most sous vide short rib recipes are cooked at 131°F / 55°C for medium rare or 141°F / 60.5°C for medium and they are cooked for 2 to 3 days. For a more traditionally braised texture cooking temperatures of 156°F / 68.8°C or 165°F / 73.8°C are used for 1 to 2 days. This results in a more traditional texture and most sous vide short ribs will be meltingly tender.

Sous Vide Ribs - Beef

Temperatures around 131°F / 55°C for medium rare or 141°F / 60.5°C for medium are often used for sous vide beef ribs. The beef ribs are typically cooked for 2 to 3 days, depending on the specific cut.

Sous Vide Ribs Recipes and Articles

Sous Vide Smoked BBQ Ribs Recipe

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!

72 Hour Sous Vide Short Ribs with Romesco Sauce

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 Honey-Chipotle Glazed Country Style Ribs

This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!

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 Ribs Recipe with Sweet Apples

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.

Sous Vide St. Louis Ribs Recipe

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.

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 Pastrami with Short Ribs Recipe

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.

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