The Ultimate Guide to Sous Vide Beef Short Ribs: No More Tough Meat
Sous vide beef short ribs to perfection with our guide on the best time and temp. Learn why 48 hours at 144°F creates the ultimate texture. Get the recipe!
Ingredients
- 3 lb beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic crushed
- 2 sprigs fresh thyme
- 1 tbsp olive oil
- 1 tbsp butter
Instructions
Step 1: Season with intent
- Start by seasoning the ribs generously with salt and pepper, then add garlic and herbs. Don’t rush this
Step 2: Seal it tight
- Place the ribs in a vacuum bag in a single layer and seal carefully. Air is the enemy here. Believe it or not, even a small pocket can mess with texture.
Step 3: Set the temperature
- Heat the water bath to your target temperature before adding the bag. For sous vide beef short ribs, precision matters more than speed. 65°C keeps them structured; 68°C pushes them toward spoon-tender. Fair enough—choose your style.
Step 4: Let time work
- Submerge the bag fully and walk away. That’s not laziness—it’s trust. The crazy part is how little attention this needs once it’s going.
Step 5: Finish with confidence
- After cooking, pat the ribs completely dry and sear hard in a blazing pan. Butter helps. So does nerve. Quick crust. Deep flavor. And suddenly, everything makes sense.
Notes
Nutritional Information
- Calories: 480
- Protein: 38g
- Fat: 36g
- Saturated Fat: 14g
- Iron: 25% daily value