Simple Sous Vide Short Ribs

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Simple Sous Vide Short Ribs

These short ribs are very different from traditionally braised short ribs. While traditional recipes give you fork tender, falling off the bone meat that’s cooked well done, this technique offers a different short rib dining experience.

Short ribs cooked sous vide, without added liquid to either medium or medium rare are tender but with more chew (closer to a steak).

Read What is Sous Vide? for more general info about this technique.

While these photos are of sliced grass-fed beef shortribs cooked Medium Rare, the below temperature guidelines can be used for Kobe beef short ribs and other beef…probably bison short ribs as well. They will also work for many beef roasts.

Sous Vide Time & Temperature Guidelines:

Sous Vide Time & Temperature Guidelines:

Level of Doneness

Target Temp*

Bath Temp

Cooking Time

Medium Rare



24-48 hours




24-48 hours




Cook for 24 hours



Preheat your sous vide water bath to your chosen temperature.


Pat your short ribs dry & season them with salt.


Get a skillet, frying pan or grill coated with high-heat oil (grapeseed, peanut, etc) rocket hot & sear the short ribs on all sides to develop a golden brown crust.


Pat the short ribs dry again, season them with pepper and any desired herbs & spices. Move them to sous vide vacuum bags. Vacuum pack them.


Lower the bag of short ribs into your water bath. Cover the bath to keep the water from evaporating too much.


Wait for the water bath to return to temperature, then set your timer. Let the ribs cook for at least 24 hours (see chart above).


Optional: Make a sauce to coat or drizzle over your short ribs, plus any sides.


Just before serving, remove the short ribs from the water bath & pouch. Serve them as-is or with a sauce.

* The USDA recommends a minimum safe internal temperature of 145 (Medium/Medium Well) with a 3 minute rest before eating for solid muscle cuts.
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