You won’t believe how easy it is to make great short ribs with this delicious sous vide short ribs recipe. The sous vide technique seals in the juices and tenderizes the meat, while also helping you ensure that your meat comes out perfectly cooked every time – even when cooking for large numbers of people at the same time!
Table of Contents
Sous Vide Short Ribs Recipe
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- 2.2 lbs Short Ribs (1 kg or 35 oz)
- 1 Garlic Clove
- 1 Rosemary Branch
- 1 tbsp Paprika
- 1 tsp Chili Pepper
- 7 Ounces Red Wine (200 ml)
- 1 BBQ Sauce
- Set the sous vide cooker at 55°C / 131°F to preheat the water in the sous vide container. In the meantime, we'll prepare the meat.
- The first thing we need to do is to wash the short ribs. Since short ribs are high in fat, they tend to create many fluids from the fat inside the vacuum seal bag. Washing them will help prevent this.
- Dry the short ribs with paper towels and insert them in the vacuum seal bag.
- Crush and place the garlic clove inside the vacuum bag with the short ribs.
- Add the paprika, red wine, chili pepper, and rosemary branch in the bag.
- Vacuum seal the bag to prepare cooking.
- Cook the short ribs for 45 hours.
- Once the short ribs are done sous vide cooking, preheat the oven at the max temperature.
- Take the short ribs out of the vacuum bag and place them on an oven dish.
- Brush the short ribs with the BBQ sauce, and insert them in the oven.
- They will form a delicious glazing on the surface.
- Once they’re roasted, the short ribs are ready to be served.
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Here are some common questions about short ribs that will help you with preparing and sous vide cooking short ribs.
Short ribs are usually cut from the upper part of the rib cage of the cow. The most tender and flavorful short ribs are those cut from the chuck (shoulder) section of the cow.
These ribs should be firm and meaty, with minimal fat. They are usually sold whole, but they can be cut into individual ribs. Look for meaty, marbled ribs for the tastiest results.
Yes, short ribs are an excellent choice because they have more flavor than other cuts of beef like brisket. In addition, their high ratio of lean muscle makes them very economical as well.
Chuck roasts are a good alternative to short ribs. They are cut from the same part of the animal as short ribs, but they are much cheaper. Sous vide chuck roast is delicious and without the bone as well.
Short ribs used to be a very inexpensive cut of meat. Nowadays, however, beef short rib meat is expensive, as more people have learned that this meat is a tasty alternative to pork ribs. Although beef ribs come in two different forms, beef back ribs and beef short ribs, they both consist of the same type of meat.
Ribs are usually referred to as the long bones found on either side of the spine. These bones run along the length of the body and connect all four limbs together. On top of these bones lie muscles which move the arms and legs. A typical rack contains eight ribs and what you usually get when you order ribs at a steakhouse restaurant.
On the other hand, short ribs are located between the shoulder blades and contain only three bones: one pair of ribs and one vertebrae. This means that there are fewer bones to break during butchering.
Sous vide short ribs take 40-48 hours at 55°C / 131°F for the tastiest results. Longer cook times are better for ribs to make sure the meat falls off the bone.
No, searing short ribs before sous vide removes too much of the flavor from the meat in my opinion. You want to retain as much natural flavors as possible. If you do decide to sear short ribs first, make sure to use a pan that has been preheated over medium heat. Then place the short ribs directly onto the hot surface of the pan. Sear until browned on each side, then remove from the pan and set aside.