Go Back
Sous Vide Short Ribs Recipe

Sous Vide Short Ribs Recipe

An easy sous vide short ribs recipe that's sure to impress. The secret to making the perfect sous vide short rib is slow cooking them until they're succulent and tender. This recipe will get you started on the right track.
Just know it will take almost 48 hours, so prepare them in advance.
5 from 1 vote
Cook Time 1 d 21 hrs
Total Time 1 d 21 hrs
Course Main Course
Cuisine American
Servings 4 people


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags
  • Oven


  • 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.


The sous vide short ribs are complemented perfectly with baked potatoes and other sous vide vegetables.
Keyword Beef, Short Ribs