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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
  

  • 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
    Two long slabs of raw, marbled beef short ribs are laid flat and generously coated with a coarse dry rub of salt, black pepper, and garlic on a white surface.

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.
    Seasoned raw beef short ribs are neatly packed inside a clear vacuum-seal plastic bag, ready for the sous-vide water bath, with the dry rub visible on the meat.

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.
    Sous Vide Beef Short Ribs appear pale and tender after being removed from the sous-vide bag, resting on parchment paper with visible seasoning and rendered fat before the final searing process.

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.
    Succulent beef short ribs, first cooked sous-vide for tenderness, then finished on a grill to achieve a charred, caramelized glaze with visible grill marks and rich, smoky exterior textures.

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.
    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.

Notes

Nutritional Information

  • Calories: 480
  • Protein: 38g
  • Fat: 36g
  • Saturated Fat: 14g
  • Iron: 25% daily value
Note: The nutritional values provided are estimates and may vary depending on the ingredients, quantities, and brands used.
Keyword Sous Vide Beef Short Ribs