How long does it take to sous vide short ribs?

The ideal cook time for sous vide short ribs is between 24 to 48 hours . At 138°F, 48 hours will give you ultra-tender, flavorful ribs with a rich texture. You can opt for 24 hours if you prefer a firmer bite, but for that fall-apart finish, longer is better.

Can you sous vide ribs in 5 hours?

Technically, you can try, but it's not recommended for short ribs. This cut contains a lot of connective tissue that needs low, slow cooking to become tender. Five hours isn't nearly enough for sous vide short ribs to break down properly and reach their best texture.

How long do you sous vide beef ribs for 8 hours?

While 8 hours might slightly tenderize the meat, it’s still too short to fully develop the signature texture that makes sous vide short ribs so special. For noticeable results, aim for at least 24 hours , preferably 48 for optimal tenderness and flavor.

What is the best temperature for short ribs?

The best temperature for cooking sous vide short ribs depends on your desired texture: 132°F (medium-rare) – tender with a little chew 138°F (medium) – balanced tenderness and juiciness 165°F – shreddable, braised-style ribs For most, 138°F strikes the perfect middle ground and brings out the full potential of sous vide short ribs.

Perfect Sous Vide Short Ribs in 48 Hours

Description

Rich, tender, and perfectly cooked sous vide short ribs made effortlessly in a precision water bath. A show-stopping recipe for dinner parties or comforting meals.

Ingredients

Scale

4 bone-in beef short ribs (about 2.5–3 lbs)

2 teaspoons kosher salt

1 teaspoon black pepper

4 cloves garlic, smashed

2 sprigs rosemary

2 sprigs thyme

1 tablespoon soy sauce or Worcestershire

1/4 cup red wine (optional)

2 tablespoons olive oil (for searing)

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Instructions

1. Season short ribs with salt, pepper, garlic, and herbs.

2. Place ribs in vacuum-seal or freezer bag with optional marinade.

3. Preheat sous vide water bath to 138°F (59°C).

4. Submerge sealed bag and cook for 48 hours.

5. Remove ribs, dry thoroughly, and discard aromatics.

6. Sear ribs in hot cast iron skillet with olive oil until browned.

7. Serve hot with sides like mashed potatoes, polenta, or veggies.

Notes

For shreddable ribs, cook at 165°F for 24 hours.

Save the juices from the sous vide bag to make a rich sauce.

Short ribs can be stored in the fridge for up to 5 days or frozen for 3 months.

Prep Time: 10 minutes
Cook Time: 48 hours
Category: Dinner
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 1 rib
Calories: 680
Sugar: 1g
Sodium: 740mg
Fat: 54g
Saturated Fat: 23g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 42g
Cholesterol: 165mg