Want short ribs with a perfect pink center? Our 48-hour sous vide method at 135°F creates sliceable, tender short ribs with a steak-like texture, rather than the traditional falling-apart texture. Combined with a rich beer braise, this technique delivers a remarkably different take on this comfort food favorite.
We’re experimenting with our sous vide recipes. By dropping the sous vide temperature to 135 degrees for a full 48 hours, we’ve unlocked a whole new way to cook this classic cut.
Forget fall-apart tender – these short ribs slice like a premium steak. We found that this lower temperature, combined with a longer cooking time, creates something special. Instead of the usual shredded meat, you’ll get beautifully tender slices with a rosy center, and beer braise adds depth and complexity that’ll make your guests do a double-take.
Ingredients
- Boneless short ribs
- Kosher salt
- Oil
- Onion, Carrots, Celery, Garlic
- Tomato paste
- Dark beer, Beef broth
- Fresh thyme
- Freshly ground black pepper
How to Make Sous Vide Beef Short Ribs
- Brown the Short Ribs: Season and sear the ribs on all sides in a hot Dutch oven to develop a flavorful crust.
- Prepare the Ale Braising Liquid: Sauté vegetables, stir in tomato paste, deglaze with beer, then add beef broth and thyme.
- Seal and Sous Vide: Transfer ribs and braising liquid into a vacuum-seal bag, seal, and submerge in a 135°F water bath for 48 hours.
- Serve: Remove from the bath, slice, and serve with the savory braising liquid and a side of your choice.
Tips for Perfect Sous Vide Short Ribs
- Even Browning: Don’t skip the browning. Make sure each side of the ribs is well-browned for deep flavor development before bagging.
- Proper Sealing: Ensure the vacuum bag is properly sealed to prevent water seeping. We love this weighted chain to keep the food submerged in the water bath.
How to Serve Sous Vide Beef Short Ribs
Plate these exquisite short ribs with pureed roasted root veggies (we love a blend of roasted turnips and parsnips with lots of rosemary) or creamy polenta to complement the rich, meaty flavors and feel like a pro chef when doing it.
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Place leftovers in the skillet and cover. Heat over low heat to preserve the texture until heated through for 15- 20 minutes.
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Beer Braised 48-Hour Sous Vide Short RIbs Recipe
Ingredients
- 2 – 3 lbs boneless short ribs
- 2 tsp kosher salt
- 1 tbsp oil
- 1 onion minced
- 2 – 3 carrots disced
- 2 -3 Celery stalks diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 8 oz dark beer
- 2 cups Beef broth
- 5 – 6 sprigs fresh Thyme
- Freshly ground black pepper
Instructions
Brown the short ribs:
- Remove the short ribs from the package and pat dry with a paper towel.
- Season the short ribs on all sides with a liberal coating of the salt.
- Preheat a large dutch oven to medium high heat. Add the oil and swirl to coat.
- Add the short ribs and brown for 5 to 7 minutes on all sides to get a good crust.
- Set aside.
Make the ale braising liquid:
- Add the diced onions and sauté for 5 to. 7 minutes until translucent and softened.
- Add the carrots and celery and cook 5 minutes longer.
- Sitr in the garlic and cook for 30 seconds. Then mix in the tomato paste.
- Slowly pour in the beer, a little at a time and deglaze the pan, scraping up any browned bits with a wooden spoon.
- Add in the beef broth and thyme and bring to a boil.
- Then remove from the heat and allow to cool a bit.
Seal and Sous Vide:
- Meanwhile, prep your sous vide water bath for 135 degrees F.
- Transfer the short ribs and any reserved juices to a gallon sized vacuum seal bag.
- Then, if cool enough to handle, carefully add in the onion and ale mixture.
- Seal the bag using the moist setting with your vacuum sealer.
- After the bag is sealed, lower it into the preheated water bath slowly, allowing any air bubbles to rise to the top.
- Use a weighted chain to keep the food and liquid completely submerged under water.
- Sous vide the short ribs for 48 hours.
To Serve:
- Carefully lift the bag from the water bath and let it sit for 5 minutes.
- Then open the bag and transfer the short ribs and liquid to a serving platter.
- Season with freshly ground black pepper and minced parsley.
- Dish out the braised short ribs over a hearty side of pureed roasted root veggies, like turnips and parsnips, mashed potatoes or polenta.
Nutrition
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