Sous Vide short ribs are fall-off-the-bone tender and incredibly simple to prepare.
The sous vide method is ideal for cooking tough cuts of meat, such as beef ribs, to the precise temperature you specify, resulting in extremely tender meat.
This hearty and comforting sous vide beef ribs recipe can be prepared in advance. Serve with mashed potatoes or rice and a rich red wine sauce for an unforgettable dinner!
WHAT IS SOUS VIDE AND WHY SOUS VIDE SHORT RIBS?
Sous vide, also known as low-temperature-long-time (LTLT) cooking, is a French cooking technique in which food is vacuum-sealed in a bag and then cooked for an extended period of time to a precise temperature in a warm water bath.
Beef short ribs are tough cuts that require hours of braising to tenderize. Unlike traditional methods, this sous vide short rib recipe lets you cook the meat exactly how you want it.
By varying the temperatures, you can customize the texture to your liking. Furthermore, sous vide is a no-fuss, no-fail method of cooking beef ribs that guarantees success!
INGREDIENTS YOU’LL NEED:
You’ll need the following ingredients to sous vide cook short ribs:
- Beef short ribs: Bone-in or boneless short ribs can be used.
- For searing, use vegetable oil.
- Black pepper, ground
- Powdered Garlic
- Powdered onion
- You’ll also need garlic, shallots, red wine, balsamic vinegar, beef stock, and honey to make a homemade red wine sauce.
HOW TO MAKE SOUS VIDE BEEF SHORT RIBS?
- You must first preheat the sous vide machine.
- Then, in a skillet over high heat, sear the short ribs until they are nicely browned on all sides (about 5 minutes total). I strongly advise against skipping this step because searing helps to caramelize the surface of the meat and greatly enhances the flavor of the dish.
- Allow them to cool for a few minutes before seasoning liberally with salt, pepper, garlic powder, and onion powder. Place them in a vacuum bag or zip-lock bag (use two bags if your bag is too small to hold all of the ribs) and vacuum-seal the bag. The water displacement method is the name given to this technique.
- After that, immerse the bag in a warm water bath to cook. I appreciate how the sous vide machine does all of the work (Anova is my favorite brand). The end result is tender, flavorful beef short ribs that fall off the bone! It’s a fantastic dinner that will “wow” your guests!
TEMPERATURE AND TIME:
This recipe is unique in that it allows you to cook your beef ribs at a variety of time and temperature combinations.
As a result, the textures will be altered. You can use the chart below to guide you:
|185 °F / 85 °C||12 hours||Tender and flaky|
|160 °F / 71 °C||24 hours||Tender but much more juicy than conventional braised short ribs.|
|145 °F / 63 °C||48 hours||More steak-like texture|
|130 °F / 60 °C||72 hours||Easier to slice with the texture like medium-rare steak|
Use the table above as a guideline, and it’s fine to add a few extra hours of cooking time for your convenience.
TIPS FOR THE BEST SOUS VIDE SHORT RIBS
- To keep water from evaporating, cover the container or pot. Make use of the lid that came with the sous vide container. If you don’t have one, you can cover it with a few pieces of aluminum foil (see the photo below).
- This recipe works well with either bone-in or boneless short ribs, and the flavors are very similar. Short ribs typically have a lot of marbling, which you can remove before cooking.
- Is it possible to seal the bag without using a vacuum sealer? It’s best to use a vacuum sealer for this recipe, but if you don’t have one, zip-lock bags that are safe for sous vide cooking will suffice. The “water displacement method” is used to vacuum-seal the bag by using the pressure from the water to force all the air out of the bag: place food in the bag, and seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- When using zip-top bags, keep in mind that the seams of the bags can pop open if they are submerged in hot water for an extended period of time. During cooking, I recommend keeping the seams above water and the ribs completely submerged in water.
CAN YOU SOUS VIDE FROZEN SHORT RIBS?
The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.
Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.
In most cases, the only thing you’ll need to change is the cook time. However, because the short ribs are already cooking sous vide for 48 hours, there is no need to add any additional time.
HOW TO MAKE RED WINE SAUCE?
Don’t waste the delicious juices left over from the sous vide cooking; you can easily turn them into the most delectable red wine sauce!
- Simply take the meat out of the bag and pour the juices into a glass. Allow it to sit for a few minutes to allow the fat to float to the top.
- Tilt the glass slightly and use a spoon to skim off the fat that has risen to the top.
- In a small saucepan, heat 2 tablespoons of the drippings and add the minced garlic and shallots, sautéing for a minute.
- Simmer for a few minutes after adding the wine and balsamic vinegar, then add the beef stock and honey and continue to cook until the sauce reduces, about 10-15 minutes. Finally, whisk in the butter.
- This red wine sauce has a strong flavor and a deep color. It completely transforms the flavor of your short ribs!
HOW TO SERVE SOUS VIDE SHORT RIBS?
Short ribs are frequently served with mashed potatoes and vegetables such as steamed broccoli, and the sauce can be drizzled over everything! If you want, you can also serve it with rice or pasta.
BEST WAY TO SEAR AFTER SOUS VIDE
The most important step in the sous vide process is searing. Getting a deep, rich sear on your food can make it look Michelin-star worthy.
If you don’t, your dinner guests will wonder why they let you cook again. If you want a fantastic sear, you must:
- Using a paper towel, completely dry the meat.
- Season liberally with salt or seasoning of choice.
- Extremely high temperatures are used to sear.
At this point, you should decide on the best searing method. We recommend pan searing, grilling, or using a searing torch for short ribs.
The trick is to heat up the pan, grill, or torch before searing for 1 to 2 minutes on each side.
This produces a quick, high-quality sear while avoiding overcooking the meat.
Frequently Asked Questions
Prepare the sous vide bag with the short ribs, onions, red wine marinade, and rosemary and vacuum seal it. Sous vide short ribs for 24 or 48 hours at 180°F. When the sous vide cooking is finished, remove the short ribs from the bag and broil them on high in the oven. Keep the red wine marinade aside to make a red wine sauce later.
To sous vide beef ribs, set the water bath temperature to 135 degrees Fahrenheit. How long does it take to cook beef ribs sous vide? The ribs will take 24-36 hours to cook at 135°F. The longer you cook the ribs, the more tender they will become.
When the internal temperature of the beef short ribs reaches around 200 – 205 degrees Fahrenheit using an instant read thermometer such as a Thermoworks MK4 Thermapen, the ribs are done.
After 3 hours, check the ribs: they should be fall-off-the-bone tender, with an internal temperature of 203°F at the thickest part. If they aren’t done, bake them for another 30-60 minutes.