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Glistening, tender Sous Vide Beef Short Ribs with a dark, caramelized crust are garnished with fresh thyme and coarse sea salt on a light gray plate, showcasing a rich, savory finish.

The Ultimate Guide to Sous Vide Beef Short Ribs: No More Tough Meat

By Nancy
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!
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Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Course main dish
Cuisine American
Servings 4
Calories 480 kcal

Ingredients
  

  • Beef short ribs bone-in preferred
  • Kosher salt
  • Freshly cracked black pepper
  • Garlic cloves
  • Fresh thyme or rosemary
  • Flavor Builders Optional but encouraged
  • Butter
  • Soy sauce or Worcestershire
  • Smoked paprika
  • Shallots

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
Keyword Sous Vide Beef Short Ribs