Sous Vide Beef Short Ribs – How to Make the Best Juicy & Tender Ribs

Craving restaurant-quality short ribs that fall off the bone and melt in your mouth? Then sous vide beef short ribs are the answer. This cooking method is a game-changer for anyone who loves rich, savory meat but wants it to turn out perfect every single time.

In this in-depth guide, we’ll walk you through everything you need to know—from choosing the right cut of ribs to nailing the perfect time and temperature settings. You’ll also learn how to finish them for that crave-worthy crust and what sides to serve for a complete, gourmet-style meal. Whether you’re a sous vide beginner or a seasoned home chef, you’re about to unlock the secrets to unbeatable short ribs.

Don’t miss our Sous Vide Ribeye Steak for another protein-packed sous vide favorite.

Sous Vide Beef Short Ribs – The Best Juicy & Tender Guide

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• Author: Isabella
• Total Time: ~24–36 hours
• Yield: 4 servings 1x

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Description

Juicy, fall-off-the-bone sous vide beef short ribs with a perfect crust. Slow-cooked in a water bath and seared for gourmet flavor.

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Ingredients

Scale 1x2x3x

• 3 lbs English cut beef short ribs (bone-in)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp smoked paprika

• 1 tbsp Worcestershire sauce or soy sauce (optional)

• 2 sprigs fresh rosemary or thyme

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Instructions

• Trim the ribs of excess surface fat while keeping marbling intact.

• Season generously with salt, pepper, garlic, paprika, and optional Worcestershire.

• Vacuum-seal ribs in BPA-free bags with olive oil and fresh herbs.

• Preheat sous vide bath to 145°F (for balanced texture) or 165°F (for fall-off-the-bone).

• Cook ribs sous vide for 24–36 hours (at 145°F) or 12–24 hours (at 165°F).

• Remove ribs, pat them dry, and let rest for 5–10 minutes.

• Sear in cast iron skillet with garlic and herbs for 30–60 seconds per side.

 

• Serve hot with your favorite sides and sauce!

Notes

• Store leftovers in vacuum bags in the fridge for up to 5 days or freeze for up to 3 months.
• Reheat using sous vide at 130°F for 45–60 minutes for best results.
• Sear after reheating to maintain texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 24–36 hours
• Category: Main Course
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 6 oz cooked ribs
• Calories: 520 kcal
• Sugar: 1g
• Sodium: 450mg
• Fat: 38g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 135mg

Keywords: sous vide beef short ribs, tender beef ribs, slow cooked ribs, sous vide dinner, beef short rib recipe

What Are Sous Vide Beef Short Ribs?

Understanding Sous Vide Cooking

Sous vide (pronounced soo-veed) is a French term that means “under vacuum.” It’s a precision cooking technique where food is sealed in a vacuum bag and immersed in a temperature-controlled water bath. The goal? Consistency and tenderness. Instead of relying on variable heat sources like ovens or grills, sous vide lets you dial in the exact temperature you want your meat to reach—and it stays there.

This method is ideal for tougher cuts of meat like beef short ribs. These cuts usually need long, slow cooking to break down connective tissue, and sous vide makes that process both foolproof and flavorful.

Unlike traditional methods, sous vide ensures the meat cooks edge-to-edge at the perfect doneness, without overcooking the outside or drying out the inside.

Why Beef Short Ribs Are Perfect for Sous Vide

Beef short ribs come from the chuck or plate section of the cow, areas loaded with connective tissue and fat. These qualities make them hard to cook quickly—but when prepared right, the results are extraordinary.

Here’s why sous vide is ideal for this cut:

• Precision temperature control slowly melts collagen without drying the meat.
• Vacuum sealing locks in juices, herbs, and marinades.
• Extended cook times (12–48 hours) tenderize even the toughest meat.
• The end product? Juicy, fall-off-the-bone perfection with rich, meaty flavor.

You don’t have to be a chef to get incredible results—just follow a step-by-step approach. In the next section, we’ll break down how to choose the best cut of ribs for sous vide success.

Choosing the Best Beef Short Ribs for Sous Vide

Types of Beef Short Ribs: English Cut vs. Flanken Cut

Before you even turn on your sous vide machine, the first step to success is picking the right cut of beef short ribs. There are two main styles you’ll encounter:

• English Cut Short Ribs
  This is the most common style for sous vide recipes. They’re thick, meaty, and cut parallel to the bone with one bone per rib. The thick cut allows for prolonged cooking, which makes them incredibly tender. These are your go-to for a rich, fall-apart texture.
• Flanken Cut Short Ribs
  Flanken ribs are sliced across the bones, giving you a thinner cut with multiple bones per strip. These cook faster and are often used in Korean-style BBQ dishes. While they can be sous vide, they’re best suited for quick grilling or marinating.

For sous vide cooking, English cut ribs are preferred because their size and structure benefit most from the low-and-slow technique that transforms tough meat into buttery bites.

Selecting High-Quality Meat: Fat Content, Marbling, and Bone-In Cuts

Once you’ve settled on the right cut, quality is the next factor. Not all beef ribs are created equal.

Here’s what to look for:

• Marbling: These small white streaks of fat within the muscle are a key indicator of flavor and juiciness. Look for ribs with even, visible marbling throughout.
• Fat Cap: A little surface fat is okay, but too much can leave your ribs greasy. Trim excess fat before cooking for cleaner flavors.
• Bone-In Ribs: While boneless short ribs exist, bone-in options deliver richer flavor thanks to the marrow and added collagen during cooking.
• Grass-Fed vs. Grain-Fed: Grass-fed beef tends to be leaner and more robust in flavor, while grain-fed has more marbling and a softer texture. Choose based on your taste preference.

When you start with a great piece of meat, sous vide simply takes it from good to gourmet. And if you’re into learning about beef textures and cuts, don’t miss our Teresa Major Steak Hidden Cut Guide for another tender, underrated option.

Equipment You Need for Perfect Sous Vide Ribs

Essential Tools: Precision Cooker, Vacuum Sealer, and Bags

To master sous vide beef short ribs, you’ll need a few kitchen tools. Fortunately, you don’t need a high-end setup—just the right basics.

Here’s what you must have:

• Sous Vide Precision Cooker
  This is the heart of the operation. Devices like Anova, Breville Joule, or Inkbird control water temperature with surgical accuracy. For beef short ribs, this precise temperature control makes all the difference.
• Vacuum Sealer
  A vacuum sealer removes air and seals your beef ribs in plastic bags, locking in juices and preventing bacteria growth. If you don’t have one, the water displacement method using zip-top freezer bags is a great alternative.
• Vacuum Bags or Freezer-Grade Zip Bags
  Use BPA-free, food-grade bags. Ribs tend to be large and heavy, so double-bagging might be necessary to avoid leaks.

Proper equipment ensures your ribs cook evenly and stay safe throughout the long sous vide process.

Optional Gear: Cast Iron Skillet, Blowtorch, Sous Vide Container

While the essentials will get the job done, these add-ons can elevate your cooking game.

• Sous Vide Container with Lid or Cover
  Using a large heat-proof container with a lid helps prevent evaporation during long cooks. If you’re running a 24- to 48-hour cook, this is a lifesaver.
• Cast Iron Skillet or Grill Pan
  After the sous vide bath, you’ll want a hard sear for that crusty outer layer. A cast iron skillet retains heat better than standard pans, giving you the restaurant-quality finish.
• Butane Blowtorch
  For precision finishing without overcooking, a blowtorch can be a fun and effective tool. It gives you quick char on specific areas without heating the meat too much.
• Wire Rack or Cooling Rack
  After sealing or cooking, place your ribs on a rack to avoid sogginess and promote air circulation.

These tools can help you finish your sous vide beef short ribs like a pro. Looking for another great cooking method that balances flavor and technique? Check out our Smoked Bacon-Wrapped Meatloaf—it’s packed with smoky goodness.

Step-by-Step Sous Vide Beef Short Ribs Recipe

Ingredients & Preparation

Getting your short ribs prepped and packed properly is the foundation of a great result. Here’s what you’ll need for a flavorful, no-fail recipe:

Ingredients:

• 2–3 pounds of beef short ribs (English cut, bone-in preferred)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 sprig fresh rosemary or thyme
• Optional: 1 tbsp soy sauce or Worcestershire for umami boost

Preparation Steps:

1. Trim the fat – Use a sharp knife to remove any excess surface fat, but don’t go too deep; the marbling is what gives the ribs their flavor.
2. Season generously – Rub salt, pepper, paprika, and garlic evenly into the meat. You can also add soy sauce or Worcestershire to intensify the flavor.
3. Seal in bags – Place ribs in a vacuum-seal bag with fresh herbs and a drizzle of olive oil. Seal tightly with a vacuum sealer. If using zip-lock bags, use the water displacement method to push air out.

Sous Vide Cooking Instructions: Temperature and Time Guide

Once your ribs are prepped, it’s time to fire up the water bath. This step is where sous vide beef short ribs go from tough to tender.

Step-by-Step Cooking:

1. Preheat your sous vide machine to the desired temperature (see table below).
2. Place sealed ribs into the water bath. Use clips to secure bags to the container, and make sure the meat is fully submerged.
3. Cook for your chosen time based on the texture you want:
   • 135°F (57°C) for 36–48 hours – Fork-tender, slightly firm, steak-like texture
   • 145°F (63°C) for 24–36 hours – More traditional, tender and juicy
   • 165°F (74°C) for 12–24 hours – Fall-off-the-bone style

4. Once done, remove ribs from the bag and pat dry thoroughly with paper towels to prep for searing.
5. Don’t forget to save the bag juices! Strain and reduce them into a sauce later if desired.

Ready for the final step? In the next section, we’ll cover finishing techniques that give sous vide beef short ribs that mouthwatering crust. Meanwhile, if you’re curious about other proteins for sous vide, you might enjoy our Sous Vide Filet Mignon Guide.

Best Time & Temperature for Sous Vide Short Ribs

Fall-Off-The-Bone vs. Steak-Like Texture: Which Is Best?

One of the reasons home cooks fall in love with sous vide beef short ribs is the total control you have over texture. But here’s the twist: the “best” texture really depends on your taste.

• Prefer fork-tender, fall-off-the-bone ribs?
  You’ll want a higher temperature for a shorter time, typically 165°F for 12 to 24 hours. This mimics braising and gives you that classic, rich, fall-apart texture.
• Want ribs that eat more like a tender steak?
  Try lower temperatures (135–140°F) for an extended period—36 to 48 hours. The result? A juicy, sliceable short rib that holds its shape but still melts in your mouth.
• Looking for balance?
  Aim for 145°F for 24–36 hours, which gives you a slightly firm bite with deep flavor and consistent tenderness.

This flexibility is what makes sous vide so special. Unlike oven braising, where you risk overcooking, sous vide lets you dial in your result with precision.

How Long Should You Sous Vide Short Ribs? (12hr, 24hr, 48hr Options)

Let’s break down the best sous vide time + temp combinations based on texture goals:

Pro Tip: Use sous vide containers with lids for long cooks to minimize water loss. Add ping pong balls or foil to cover the surface if you don’t have a lid.

If you’re curious how these methods compare to others, check out our guide on Chicken Sous Vide Thigh for poultry-based sous vide experiments that also rely on time-temperature accuracy.

In the next section, we’ll talk about how to give your perfectly cooked short ribs that golden-brown finish with proper searing techniques and flavor-packed sauces.

Finishing Techniques for Restaurant-Quality Crust

Pan-Searing, Grilling, or Blowtorching for Flavor and Texture

Sous vide delivers unmatched tenderness, but to make short ribs truly unforgettable, you need to finish them with a flavorful, high-heat sear. This final touch creates a crispy, caramelized crust through the Maillard reaction—a scientific name for pure flavor magic.

Here are three go-to finishing methods:

1. Pan-Searing (Cast Iron Preferred)

• Heat a cast iron skillet until it’s smoking hot.
• Add a light coat of high smoke point oil (grapeseed, avocado, or vegetable).
• Sear ribs for 30–60 seconds per side, turning until the exterior is browned and crisp.
• Optional: Add crushed garlic, rosemary, or butter to baste while searing.

Best for: maximum crust and deep flavor.

2. Grilling

• Preheat your grill to high heat.
• Place ribs directly over the flame or hottest zone.
• Sear each side for 1–2 minutes, just enough to get grill marks and crisp edges.

Best for: smoky flavor and summer-style serving.

3. Blowtorch Finish

• Use a culinary torch to lightly brown the surface after drying.
• Sweep across the meat in slow, controlled passes.
• Avoid lingering in one spot too long to prevent charring.

Best for: precise browning without any overcooking.

Always pat your ribs dry with paper towels before searing—moisture is the enemy of a good crust.

Sauces and Glazes That Complement Sous Vide Beef Short Ribs

Once your ribs are beautifully crusted, you can elevate them even further with a sauce or glaze. Here are some crowd-pleasing ideas:

• Red Wine Reduction Sauce
  Simmer red wine with beef stock, shallots, garlic, and herbs until thick. Stir in pan drippings from your sear for extra richness.
• Balsamic Glaze
  Boil down balsamic vinegar with a touch of honey and thyme until syrupy. Drizzle lightly over the ribs for tang and sweetness.
• Garlic Butter Herb Sauce
  Melt butter with garlic, rosemary, and parsley. A simple, savory finish that works every time.
• Barbecue Glaze
  If you’re looking for smoky and sweet, brush on your favorite BBQ sauce during the last minute of grilling or broiling.

Pro Tip: Don’t discard your sous vide bag juices—strain and reduce them into a flavorful demi-glace.

For other crave-worthy ways to finish your proteins, check out our Authentic Pollo Asado Recipe for spice-packed searing ideas with Latin flair.

Serving Ideas and Side Dishes for Short Ribs

Pairing with Mashed Potatoes, Polenta, or Grilled Vegetables

Now that your sous vide beef short ribs are perfectly cooked and beautifully crusted, it’s time to plate them up like a pro. The right sides enhance the richness of the ribs without overpowering them.

Here are some delicious and dependable pairings:

1. Creamy Mashed Potatoes

Nothing soaks up rib juices better than smooth, buttery mashed potatoes. Add roasted garlic or cream cheese for extra flair.

2. Cheesy Polenta

A classic pairing with short ribs. Creamy, cheesy polenta provides a comforting, slightly sweet contrast to the meaty ribs.

3. Roasted Root Vegetables

Try carrots, parsnips, sweet potatoes, and beets. Their natural sweetness complements the umami of beef and balances the plate.

4. Grilled Asparagus or Broccolini

Charred greens bring freshness and a little bitterness that cuts through the richness of the meat.

5. Buttery Dinner Rolls or Sourdough

Bread is ideal for sopping up every drop of sauce—whether it’s red wine reduction or bag drippings.

6. Parmesan Risotto

Want to go full fine-dining? Creamy risotto with a splash of white wine and aged cheese elevates the dish to restaurant-level presentation.

Looking for more inspiration? Don’t miss our Ultimate Branzino Recipe for seafood ideas that bring the same level of elegance to your table.

Wine and Beverage Pairings for Gourmet Meals

Pairing wine and drinks with beef short ribs makes the entire experience feel more curated. You don’t need to be a sommelier to make the right choice.

Red Wine Pairings:

• Cabernet Sauvignon – Bold and tannic, ideal for rich short ribs.
• Syrah/Shiraz – Spicy and earthy, great for smoky or barbecue-glazed ribs.
• Zinfandel – Fruity and jammy, a fun contrast to savory ribs.

Beer Pairings:

• Porter or Stout – These dark beers enhance the ribs’ depth and caramelized flavors.
• Amber Ale – Balanced maltiness pairs well with garlic and herb rubs.

Non-Alcoholic Options:

• Sparkling water with lemon
• Pomegranate or cherry juice – tart, fruit-forward flavors cut through the fat.
• Herbal iced tea – think rosemary or thyme blends to complement the dish.

Every great main dish deserves sides and drinks that elevate it, and these suggestions round out your sous vide beef short ribs into a true dinner event.

Mistakes to Avoid When Cooking Sous Vide Ribs

Overcrowding the Bag or Water Bath

One of the biggest beginner mistakes when cooking sous vide beef short ribs is stuffing too many ribs into a single bag or having the bags jammed together in the water bath.

Here’s why that’s a problem:

• Uneven cooking – If ribs are stacked, heat and water can’t circulate evenly.
• Extended cook times – You may need to add hours if the ribs aren’t laid flat.
• Loss of texture – Crowding causes edges to steam rather than cook evenly.

Pro Tip: Use multiple bags and lay ribs flat in one layer. If needed, weigh bags down with clips or spoons to keep them submerged and spaced apart.

Skipping the Rest or Final Sear Stage

Sous vide gives you amazing internal doneness, but you can still ruin the final dish by skipping the finishing steps.

Common slip-ups:

• Not patting ribs dry – This causes a soggy sear and prevents the Maillard reaction.
• No rest before searing – Right out of the water bath, meat can steam instead of sear.
• Rushing the crust – A weak sear won’t give you that signature golden-brown texture.

Solution: After the sous vide bath:

1. Remove ribs from the bag and pat completely dry.
2. Let rest uncovered for 5–10 minutes.
3. Sear quickly on high heat to lock in that flavor and get the crust you crave.

Also, avoid salting too early if you plan a long cook (over 24 hours), as this can draw out moisture from the ribs and slightly toughen the exterior. Instead, season lightly and finish with salt after the final sear if needed.

Want to explore finishing techniques on different meats? Discover our Sous Vide Filet Mignon Guide for advanced tips on searing tender cuts.

Storage, Meal Prep & Leftover Ideas

How to Store and Reheat Sous Vide Short Ribs Safely

One of the best parts about sous vide beef short ribs? They’re just as delicious the next day—if not better. Here’s how to store and reheat them properly without losing tenderness.

Storage Tips:

• Refrigeration: Store cooked short ribs in the fridge for up to 5 days. Keep them sealed in their sous vide bags or transfer to an airtight container with some cooking juices.
• Freezing: For longer storage, vacuum-sealed ribs can be frozen for up to 3 months. Label the bags with the cooking date.

Reheating Methods:

• Sous Vide Reheat: The best way to maintain texture and moisture. Reheat at 130°F (54°C) for 45–60 minutes directly in the sealed bag.
• Oven Reheat: Wrap ribs in foil with a splash of broth or bag juices. Bake at 300°F for about 20–30 minutes.
• Microwave (Not Recommended): If you’re in a rush, use medium power and add moisture—but be careful not to overcook or dry out the meat.

Tip: Skip the sear before freezing. Instead, sear fresh after reheating to get that just-cooked crust.

Creative Uses for Leftover Short Ribs

Got leftovers? Lucky you. These ideas go way beyond basic reheats and make leftovers feel brand new.

1. Short Rib Tacos

Shred the meat and serve in warm tortillas with pickled onions, avocado, and chipotle crema.

2. Beef Ragu Pasta

Simmer shredded ribs with garlic, tomatoes, and red wine for a luscious sauce over tagliatelle or rigatoni.

3. Short Rib Sandwiches

Stack beef on crusty rolls with melted provolone, sautéed onions, and a swipe of horseradish mayo.

4. Loaded Short Rib Fries

Top crispy fries with short rib meat, cheese sauce, and green onions. A pub-style snack in minutes.

5. Short Rib Hash

Sauté with diced potatoes, onions, and bell peppers. Finish with a runny fried egg on top.

Craving more leftover-friendly ideas? Try our Leftover Rotisserie Chicken Recipes—the principles are just as delicious with beef.

To get the most out of your sous vide beef short ribs, having the right tools really matters. A precision cooker like the Anova Culinary Sous Vide Precision Cooker makes it easy to maintain exact water temperatures for long cooking sessions. Pair that with a reliable vacuum sealer such as the FoodSaver V4400 2-in-1 Vacuum Sealer Machine, which ensures your ribs are perfectly sealed and infused with flavor. And don’t forget a good-quality container like the EVERIE Sous Vide Container with Lid and Rack, which helps keep water levels stable during those 24 to 48-hour cooks. These three tools work together to deliver unbeatable results every time.

Frequently Asked Questions

How long does it take to sous vide short ribs?

The time depends on the texture you’re aiming for. For tender, steak-like short ribs, cook them at 135°F (57°C) for 36 to 48 hours. For fall-off-the-bone ribs, raise the temperature to 165°F (74°C) and cook for 12 to 24 hours. The longer the cook, the more tender they become—without overcooking, thanks to sous vide precision.

Does the 3:2:1 method work for beef short ribs?

The 3-2-1 method is typically used for pork ribs in smokers (3 hours smoke, 2 hours wrapped, 1 hour sauced), but it’s not suitable for sous vide beef short ribs. Sous vide relies on time and water temperature rather than staged heat exposure. Stick to sous vide-specific time-temperature charts for best results.

Can you sous vide ribs in 5 hours?

Technically yes, but 5 hours is not ideal for beef short ribs. At that short cook time, even at higher temps, the connective tissue won’t break down fully. You’ll end up with chewy, underdeveloped texture. For proper tenderness, aim for at least 12 hours at 165°F, or much longer if you’re using lower temps.

How long do you sous vide a rib of beef?

If you’re cooking a large beef rib roast or ribeye roast, the cook time varies from 6 to 10 hours at 133°F to 140°F, depending on thickness and doneness preference. For individual beef short ribs, use 135°F–165°F for 12 to 48 hours depending on your texture goals.

Conclusion: Time to Master Sous Vide Beef Short Ribs

When done right, sous vide beef short ribs deliver unmatched tenderness, deep flavor, and jaw-dropping presentation. By mastering your time and temperature, choosing the right cut, and finishing with a flavorful crust, you turn a humble piece of meat into a five-star experience.

Whether you’re hosting a special dinner or meal-prepping for the week, this method gives you the consistency and flavor most home cooks only dream of. And with all the tips in this guide—from gear to sides to leftover hacks—you’re now ready to sous vide like a pro.

Check out our Sous Vide Ribeye Steak or our juicy Chicken Sous Vide Thigh for more protein-packed sous vide wins!