Perfect Sous Vide Short Ribs: Tender, Juicy, and Full of Flavor

Introduction

When I first discovered sous vide cooking, it was during a cold winter Sunday while visiting my grandmother in Piemonte, Italy. She didn’t use fancy gadgets, but her slow-cooked ribs were magic, melt-in-your-mouth tender with deep, beefy richness. Years later, I realized I could recreate that same comforting flavor with a modern twist using sous vide short ribs.

Sous vide, a French term meaning “under vacuum”, is a cooking method that involves sealing food in an airtight bag and cooking it in a water bath at a precise, controlled temperature. It sounds high-tech, but it’s surprisingly easy once you get the hang of it. And when it comes to short ribs, sous vide is nothing short of a revelation. Gone are the days of dry or stringy beef. Instead, you get succulent, fall-apart tender meat that’s bursting with flavor and perfectly cooked edge to edge.

I’ll walk you through how to cook sous vide short ribs that are every bit as juicy and tender as what you’d expect from a top-tier steakhouse. We’ll cover everything from ideal temperatures and timings to finishing techniques and serving ideas. Whether you’re new to sous vide or looking to refine your technique, this recipe is your go-to.

Why Choose Sous Vide for Short Ribs?

Short ribs are a rich, flavorful cut of beef, but they can be tough if not cooked properly. Traditionally, they’re braised for hours in the oven to break down their connective tissue. While that method works, it doesn’t offer the same level of precision and consistency that sous vide does.

With sous vide, you’re in control. You can target the exact doneness you prefer, whether it’s medium-rare or falling-off-the-bone tender. The low and slow water bath gently breaks down the collagen in the meat, resulting in ribs that are both juicy and fork-tender.

Another benefit is flavor. Sealing the ribs before cooking locks in all the natural juices, letting them gently simmer in their own flavorful essence. Add herbs, garlic, or even a splash of soy sauce or red wine, and those flavors will infuse right into the meat. There’s no loss of moisture or taste, only pure beefy goodness.

Sous vide short ribs are perfect for both casual family dinners and impressive dinner parties. Once you’ve tried them, it’s hard to go back to traditional methods.

Ingredients List

To make the perfect sous vide short ribs, you’ll need a few key ingredients. You can customize the herbs and spices to match your flavor preferences or what you have on hand.

Main Ingredients:

• 4 bone-in beef short ribs (about 2.5 to 3 pounds total)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for searing)

Optional Flavor Enhancers:

• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon soy sauce or Worcestershire sauce
• 1/4 cup red wine (optional, for marinating before sealing)

Equipment Needed:

• Sous vide immersion circulator
• Large pot or sous vide container
• Vacuum sealer and bags (or freezer-safe zip-top bags)
• Cast iron or stainless steel skillet for searing
• Use kitchen tongs and a clean cloth or paper towel to safely handle and pat the ribs dry.

Step-by-Step Recipe: Sous Vide Short Ribs

Prep Time: 10 minutes

Cook Time: 24 to 48 hours

Servings: 4

Step 1: Season the Short Ribs

Start by coating your sous vide short ribs well with a mix of kosher salt and freshly cracked black pepper to bring out their natural richness. For enhanced flavor, rub in some smashed garlic cloves and tuck in a few sprigs of rosemary and thyme. A splash of soy sauce or Worcestershire sauce can also help bring out the savory depth in your short ribs. For deeper flavor, consider soaking the ribs in a mixture of red wine and aromatic herbs before sealing them.

Step 2: Bag and Seal for Sous Vide Cooking

Place the seasoned short ribs into a vacuum-seal bag or use a freezer-safe zip-top bag. Add in the herbs and any extra marinade. Seal using a vacuum sealer or apply the water displacement method by slowly lowering the bag into a pot of water to push the air out. This is a crucial step for perfect sous vide short ribs.

Step 3: Set the Sous Vide Temperature

Now it’s time to cook the short ribs sous vide style. Use your immersion circulator to heat the water bath to one of the following:

• 132°F (56°C) – delivers medium-rare short ribs that are tender but still retain a gentle bite.
• 138°F (59°C) – medium doneness with exceptional tenderness
• 165°F (74°C) – a more classic, fall-apart texture

For the best sous vide short ribs, I recommend 138°F for a full 48 hours. This long, slow cook ensures every bite is rich and buttery soft.

Step 4: Cook the Short Ribs Sous Vide

Once the water is at temperature, submerge the sealed bag with the short ribs into the bath. Ensure the short ribs stay entirely underwater throughout the cook, weighing down the bag if necessary. Cover the container with a lid or foil to minimize water loss during the long cook. Let your sous vide short ribs cook for your selected time, longer times yield more tender results.

Step 5: Remove and Rest

When your sous vide short ribs are done cooking, carefully remove the bag from the water bath. Take the short ribs out and place them on a clean surface. Discard the aromatics and juices or reserve the liquid for a sauce. Let the ribs rest briefly while you prepare for searing.

Step 6: Sear to Finish

Dry the sous vide short ribs thoroughly with a towel, this step ensures a beautiful crust. Heat a cast iron skillet over high heat with a bit of olive oil. Sear the short ribs for 1 to 2 minutes per side until they develop a deep, flavorful crust. This final sear brings out incredible flavor and texture, elevating your sous vide short ribs to restaurant quality.

Serving Suggestions for Sous Vide Short Ribs

Once your sous vide short ribs are perfectly cooked and seared, it’s time to plate them in a way that complements their rich, beefy flavor. These ribs are incredibly versatile and can be served with a variety of sides, sauces, and garnishes depending on the occasion and your mood.

1. Classic Comfort: Mashed Potatoes and Gravy

Pair your tender short ribs with a creamy bed of mashed potatoes. Use the juices from the sous vide bag to make a quick reduction sauce or add a splash of red wine for depth. Spoon it over the ribs and potatoes for a hearty, comforting dish.

2. Rustic Elegance: Creamy Polenta

Serve the short ribs atop a pool of buttery polenta with a sprinkle of grated Parmesan. Add a drizzle of olive oil and a pinch of fresh thyme to elevate the presentation. This is a classic Italian-style plating that never fails to impress.

3. Light and Fresh: Seasonal Vegetables

Offset the hearty flavor of sous vide short ribs with a crisp, vibrant vegetable side. Try roasted asparagus, sautéed green beans with lemon zest, or even a chilled cucumber salad. This keeps the meal feeling lighter and more seasonal, especially in the warmer months.

4. Gourmet Twist: Cauliflower Purée and Red Wine Glaze

To achieve a fine-dining feel, plate the ribs with a smooth cauliflower purée and finish with a rich red wine glaze. The mild flavor of the purée lets the beef shine, while the sauce adds a tangy, luxurious finish.

5. Bread and Bone Marrow Butter

Serve your short ribs with a slice of crusty sourdough and a pat of herbed bone marrow butter. This indulgent pairing highlights the richness of the beef and adds a rustic flair to the plate.

Whichever way you serve them, sous vide short ribs are sure to steal the show. A sprinkle of fresh herbs or a dash of sea salt just before serving adds both flavor and a polished look.

Storage & Reheating Tips for Sous Vide Short Ribs

One of the many advantages of cooking sous vide short ribs is how well they store and reheat. Whether you’re planning ahead for a dinner party or saving leftovers, proper storage and gentle reheating will keep your short ribs just as tender and flavorful as when they first came out of the water bath.

How to Store Sous Vide Short Ribs:

• Refrigerator: Once the ribs are done cooking, you can chill them in an ice bath (a bowl filled with cold water and ice) for 15 to 20 minutes. This quickly brings the temperature down and reduces bacterial risk. After cooling, store the sealed bags in the refrigerator for up to 5 days.
• Freezer: For longer storage, freeze the sealed short ribs directly after the ice bath. You can safely freeze them for as long as three months without compromising quality. Label the bags with the date and temperature/time cooked for easy reference.

Reheating Sous Vide Short Ribs:

• Sous Vide Method (Best Option): Reheat the short ribs in a water bath set to the same temperature you originally cooked them (e.g., 138°F). Heat for about 45 to 60 minutes, depending on thickness. This keeps the texture intact and prevents overcooking.
• Stovetop or Oven (Quick Option): If you’re short on time, you can gently warm the ribs in a covered pan with a bit of broth or the original juices over low heat. Avoid high temperatures, which can toughen the meat.
• After Reheating: Always pat the ribs dry and give them a quick sear again if you want to revive that fresh-off-the-skillet crust.

Proper handling ensures your sous vide short ribs stay juicy and safe to enjoy, whether you’re eating them the next day or a month from now.

Expert Tips for Best Results

Mastering sous vide short ribs isn’t just about the right temperature and time, it’s also about refining the details that elevate the dish from good to exceptional. Here are some tried-and-true tips to help you get the most out of every cook.

1. Seal with Care

Make sure your bags are airtight to prevent water from entering. If you’re using the water displacement method with zip-top bags, slowly lower the bag into the water and seal it just above the surface. For long cooks like these, consider double-bagging to prevent leaks.

2. Use a Weight or Clip

Sometimes, short ribs can float even after sealing. To avoid uneven cooking, attach a spoon or clip a butter knife to the bag to keep it fully submerged throughout the water bath.

3. Chill Before Freezing

If you’re prepping your sous vide short ribs for later, it’s best to chill them in an ice bath first to rapidly bring down the temperature before placing them in the freezer. This helps lock in moisture and flavor.

4. Don’t Skip the Sear

Even though your short ribs are fully cooked after the sous vide process, a quick, high-heat sear adds a delicious crust and enhances flavor. Make sure the surface is completely dry before searing to get that golden-brown finish.

5. Save the Juices

The juices collected in the sous vide pouch are incredibly rich and can be used to enhance sauces or gravies. Strain and reduce it to create a rich sauce, or use it as a base for gravies and glazes.

6. Plan Your Time

Sous vide short ribs require patience, especially at the 48-hour mark, but the results are worth every hour. Starting a day or two in advance ensures you’re not rushed and allows flavors to fully develop.

By following these tips, your sous vide short ribs will come out perfectly cooked every time, with that signature tenderness and robust flavor that makes this method so popular.

FAQs About Sous Vide Short Ribs

Conclusion

Sous vide short ribs are one of those dishes that prove just how transformative this method of cooking can be. With precise temperature control and long, slow cooking, you get beef that is tender, juicy, and rich in flavor from edge to edge. Whether you’re preparing a cozy family meal or hosting a dinner party, these short ribs are bound to impress.

What’s even better is how adaptable they are. From creamy polenta to rustic mashed potatoes or even a crisp vegetable medley, the pairing options are endless. Plus, once you’ve mastered this recipe, it’s easy to tweak it with different spices, marinades, or finishing sauces to make it your own.

So next time you’re planning a comforting, luxurious meal, consider making sous vide short ribs. They’re surprisingly simple to prepare and unforgettable on the plate. Let us know how yours turned out,or what you paired them with, in the comments!

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