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.
Ingredients
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
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