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These sous vide short ribs are simple to prepare, making for a tender and melt in your mouth texture perfect for any occasion.
Sometimes good things comes to those who wait, and that's what you get with sous vide cooking - from sous vide fried chicken to sous vide egg bites to sous vide duck confit.
But if there was every a type of meat meant for sous vide cooking, it is short ribs. By cooking low and slow for 48 hours, you get meat that just falls apart and melts in your mouth.
Why This Recipe Works
- Simple - you just sear the short ribs before letting the sous vide machine do its work.
- Flavorful - the beef is the star, but you get additional flavor from the herbs and red wine reduction.
- Texture - by cooking at 175°F for 48 hours, at the end you get pull apart meat which short ribs are known for.
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Ingredient Notes
- Short ribs - use bone-in short ribs as they have more flavor. Make sure you remove the excess fat and silver skin before searing.
- Butter - helps sear the short ribs and the base fat for the red wine reduction.
- Herbs - by using some thyme and rosemary, you round out the flavors of the short ribs while adding a touch of depth.
- Sauce - by simmering some wine with beef broth, garlic and shallot, you add a tasty sauce to top the beef with. Go with a dry red wine you'd be willing to drink.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Season the short ribs with salt and pepper before searing them in a cast iron skillet over medium-high heat with butter.
Place the short ribs in vacuum bag with the herbs and seal according to instructions.
Add the short ribs to water bath and cook for 48 hours. If not using a container specific for sous vide cooking, you will need to continue to add water as it will evaporate.
When the short ribs are almost done, make the red wine sauce. Heat the remaining butter over medium heat and add the shallot and garlic.
Deglaze with the wine, simmering for until it is reduced by half. Add the beef broth and simmer for another 20 minutes or until thickened. Pour on top of the short ribs.
FAQs
Sous vide is French for "under vacuum." It is a method of cooking in which food is placed in a vacuum-sealed bag and cooked in a water bath at a precise and consistent temperature.
Short ribs cooked with a sous vide machine are cooked at a low and consistent temperature for an extended period of time, which results in a tender and melt-in-your-mouth texture that is difficult to achieve with traditional cooking methods.
If you don't have a vacuum sealer, not a problem. I didn't have one for quite some time. Just use a freezer grader zipper bag and then zip to where it is almost closed.
Submerge it in the water as the air comes out and zip once everything is released.
Yes. Silverskin becomes very chewy and tough when cooked. Luckily, most short ribs are pre-trimmed these days so you probably won't have to do it.
However it it isn't skinned, use a sharp knife and slip between the silver skin and the meat to slice away.
The cooking time for these short ribs varies depending on the thickness of the meat and the desired level of doneness, but I like to cook 48 hours to get wonderful texture.
These short ribs are meant to be shredded, so cooking to 175°F will get you that. However if you want a more steak like texture, then cook to 145°F.
Side Dish Options
The beauty of these short ribs is they go with pretty much everything. To me the perfect marriage is goat cheese polenta, however you can mix it up with sides like:
- Cheddar mac and cheese
- Crispy roasted potatoes
- Shaved Brussels sprouts with bacon
- Truffle mashed potatoes
- Roasted potatoes and broccoli
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Vacuum sealer - used to seal the short ribs in a bag and cook in the water bath. A zipper freezer bag works as well.
- Immersion circulator - used for sous vide cooking.
- Skillet/Dutch oven - you want something large enough to sear the short ribs.
Pro Tips/Recipe Notes
- If you don't have a vacuum sealer, you can use a freezer grade zipper bag and zip almost to closed. Submerge the bag in the water and the air will start to come out and zip once everything is released.
- Place some wet towels on top of the short ribs so they remain submerged.
- Add some water every few hours as it will evaporate.
- If you want shredded short ribs, cook at 175°F and if you prefer a more steak-like texture cook at 145°F.
Other Beef Recipes
If you’ve tried this sous vide short ribs recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sous Vide Short Ribs
Ingredients
- 4 bone-in short ribs
- kosher salt and black pepper to taste
- 3 tablespoon unsalted butter, divided
- 3 sprigs thyme
- 2 sprigs rosemary
- 1 shallot, chopped
- 4 garlic cloves, minced
- 1 ½ cups dry red wine
- 2 cups beef broth
Instructions
- Set up an immersion circulator in a large pot and preheat the water bath to 175°F.
- Season short ribs liberally with salt and pepper. Preheat a cast iron skillet over medium-high heat. Add 1 tablespoon butter and sear the short ribs on all sides. Remove and allow to cool on a plate.
- And the short ribs to a sealable bag with the sprigs of thyme and rosemary. Use a vacuum sealer to vacuum seal the bag.
- Add sealed short ribs to water bath and cook for 48 hours. You will need to top off the water as it will evaporate. Add a wet kitchen towel on top to keep the bag submerged.
- With about 30 minutes before the short ribs are ready, start making the sauce. Heat remaining butter in large pan over medium heat. Add shallot and garlic, cooking for about 1 minute or until fragrant. Add the wine and bring to a boil. Cook until it has reduced by half. Add the broth and bring to simmer, cooking for 20 minutes or until thickened. Taste for seasoning.
- Remove short ribs from bag and serve, adding red wine sauce over the top of it.
Notes
- If you don't have a vacuum sealer, you can use a freezer grade zipper bag and zip almost to closed. Submerge the bag in the water and the air will start to come out and zip once everything is released.
- Place some wet towels on top of the short ribs so they remain submerged.
- Add some water every few hours as it will evaporate.
- If you want shredded short ribs, cook at 175°F and if you prefer a more steak-like texture cook at 145°F.
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