beef short rib sous vide recipe
The Best beef short rib sous vide recipe
Beef short ribs are a cut that really benefits from a long, slow cook. The sous vide method is the most reliable way to get them perfectly tender every single time, with a deep, rich flavor that your whole family will love. I started making these for Sunday dinners when I wanted something special but without the stress of watching a pot all day.
My kids used to be picky about beef, but the first time I made these sous vide short ribs, they cleaned their plates. The meat comes out so soft it practically falls apart, and the flavor is concentrated and beefy. It is a great recipe for a holiday meal or a regular weeknight when you want something that feels fancy without a lot of last minute work. Plus, beef short ribs are a good source of protein and iron, so I feel good about serving them to my family.
Perfect Sous Vide Beef Short Ribs
These sous vide beef short ribs are incredibly tender and full of flavor. The precise temperature control of the sous vide ensures they are cooked to perfection every time.
🥘Ingredients
For the Short Ribs
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect Sous Vide Beef Short Ribs Works
This sous vide short rib recipe is my go to for holidays and family gatherings because it takes the guesswork out of cooking a special meal. The meat comes out perfectly tender every time, and I can prep it days ahead so I am not stressed on the day of. It is a foolproof way to serve a dish that feels impressive and tastes incredible.
❓ Frequently Asked Questions About Sous Vide Beef Short Ribs
1. Can I cook the short ribs for less than 48 hours?
Yes, you can cook them for 24 hours at the same temperature. They will be tender but may not be quite as fall apart tender as the 48 hour version. The longer cook time breaks down more connective tissue.
2. Do I need to sear the ribs before putting them in the sous vide?
No, you do not need to sear them before cooking. Searing after the sous vide bath gives you a better crust and fresher flavor. The long cook time will develop plenty of flavor on its own.
3. What if I don’t have a vacuum sealer?
You can use heavy duty zip top freezer bags. Use the water displacement method to remove the air. Slowly lower the bag into the water, letting the water pressure push the air out, then seal the bag just above the water line.
4. Can I add a sauce or marinade to the bag?
Yes, you can add a simple marinade like soy sauce, garlic, and ginger. Just be careful not to add too much liquid because it will dilute the natural beef flavor. A few tablespoons is plenty.
5. How do I reheat leftover sous vide short ribs?
Reheat them gently in a 300°F oven for about 10 minutes, or in a pan with a little beef broth. Avoid the microwave as it can make the meat tough. You can also reheat them in the sous vide bath at 135°F for 30 minutes.
