Velvety Sous Vide Short Ribs

How to Make Perfect Sous Vide Short Ribs

Nothing beats the aroma of beef searing in a heavy skillet on a Sunday afternoon. For our family, dinner is about more than just food; it is about that shared anticipation as the meat cooks low and slow.

I used to struggle with traditional braising because the meat would often turn out dry or stringy if I lost track of the oven timer. Cooking sous vide short ribs eliminates this guesswork entirely.

This recipe changes the game by using a constant temperature to break down tough connective tissues while keeping the meat incredibly moist. You get that deep, hearty flavor we all crave, but with a texture that rivals the most expensive steakhouse in town.

It is the ultimate "set it and forget it" meal that yields high end results on a home cook budget when preparing sous vide short ribs.

Watching the beef transform over 48 hours is almost therapeutic. By the time you pull these ribs out of the bag, they are infused with garlic and thyme, ready for a quick sear to create a beautiful, dark crust.

Let's get the water bath started and bring something truly special to your family table with these sous vide short ribs.

The Collagen Conversion Science

Traditional braising at high heat (150°C+) causes muscle fibers to tighten and squeeze out moisture. By using a 62°C water bath for sous vide short ribs, we trigger collagen hydrolysis the process where tough connective tissue turns into silky gelatin without ever reaching the boiling point that dries out the protein.

The Vacuum Sealed Flavor Infusion

In a sealed environment, the aromatics like garlic and shallot are pressed directly against the meat's surface. This creates an intense osmotic pressure that drives the herbal notes of the rosemary and thyme deep into the muscle fibers, rather than letting the flavor escape into a large pot of braising liquid a key advantage when cooking sous vide short ribs.

The Maillard Reaction Mastery

While the water bath handles the tenderness, the final sear provides the soul of the dish. A quick, over high heat finish on a Lodge Cast Iron Skillet triggers the Maillard reaction, where amino acids and sugars rearrange to create that characteristic mahogany colored crust and savory, roasted aroma for your finished sous vide short ribs.

The Science of Why it Works

The long cook time at a precise 62.2°C facilitates the total breakdown of tough collagen into rich gelatin while maintaining a medium rare texture. Unlike traditional boiling, this precision temperature prevents protein denaturation from becoming excessive, keeping the internal moisture locked within the cells of the sous vide short ribs.

Essential Recipe Specifications

Precision Checkpoints

Fresh vs. Shortcut Comparison

Choosing Your Beef and Aromatics

3 Primary Meat Components

1. 3 lbs bone-in beef short ribs: Choose pieces with heavy marbling (intramuscular fat) for the best results. Why this? Fat provides flavor and lubricates the muscle fibers during the long cook for your sous vide short ribs.
2. 2 tbsp Diamond Crystal Kosher salt: Essential for seasoning and moisture retention.
3. 1 tbsp coarsely cracked black peppercorns: Provides a sharp, textural contrast to the rich meat.

4 Aromatics for the Bag

1. 4 cloves garlic, smashed: Releases allicin for a punchy, savory backbone.
2. 4 sprigs fresh thyme: Adds earthy, floral notes that pair perfectly with beef.
3. 2 sprigs fresh rosemary: High oil content ensures the scent permeates the vacuum seal.
4. 1 large shallot, peeled and halved: Provides a subtle, sweet acidity to the fat.

2 Components for the Pan Sauce

1. 1 cup dry red wine: For deglazing and adding complex fruit notes.
2. 0.5 cup beef bone broth: Acts as the base for the reduction. Why this? High gelatin content ensures the sauce thickens naturally without flour.

Required Tools for the Bath

To get these short ribs right, you need consistent heat. I recommend using an Anova Precision Cooker to maintain the water temperature within 0.1 degrees. For the bag, use FoodSaver Vacuum Seal Bags to ensure no water leaks in over the 48 hour period.

Preparing your equipment properly is essential for achieving great sous vide short ribs.

When it comes time to finish the vide short ribs, nothing beats the heat retention of a Lodge Cast Iron Skillet. You want a surface that won't drop in temperature the second the cold meat hits it.

Finally,, a pair of OXO Good Grips Silicone Tongs will help you flip the ribs without tearing the tender meat.

step-by-step Cooking Guide

Phase 1: The Precision Prep

1. Dry the 3 lbs bone-in beef short ribs thoroughly with paper towels. Note: Removing surface moisture ensures better salt adhesion.
2. Season the ribs generously on all sides with 2 tbsp kosher salt and 1 tbsp cracked peppercorns until every surface is evenly coated in a fine layer of seasoning.
3. Place the ribs into a vacuum seal bag, ensuring they lie in a single, flat layer.
4. Add 4 smashed garlic cloves, 4 sprigs thyme, 2 sprigs rosemary, and the halved shallot into the bag until the aromatics are tucked between the meat pieces.
5. Seal the bag using a vacuum sealer until the plastic is pulled tight against the meat and no air pockets remain.

Phase 2: The 48 Hour Bath

6. Set your immersion circulator to 62.2°C in a large container of water.
7. Submerge the bag completely for 48 hours until the meat begins to slightly pull away from the bone ends. This long duration is what defines great sous vide short ribs.
8. Remove the bag from the water and let it rest for 10 minutes until the juices inside the bag stop bubbling.
9. Drain the liquid from the bag into a small saucepan, discarding the aromatics.

Phase 3: The Searing Finish

10. Reduce the bag juices with 1 cup red wine and 0.5 cup beef broth for 10 12 minutes until the liquid coats the back of a spoon and looks glossy.
11. Heat a cast iron skillet over high heat with a splash of oil for 3 minutes until the oil begins to wisps of smoke appear.
12. Sear the ribs for 1 2 minutes per side until a dark, mahogany colored crust forms and the fat begins to sizzle and pop. The contrast between the soft interior and the hard sear makes these sous vide short ribs exceptional.
13. Rest the meat for 5 minutes until the internal juices redistribute, then serve drizzled with the red wine reduction.

Solving Common Cooking Errors

Why Your Meat Smells

If you open the bag and notice a "funky" or cheese like smell, don't panic. This is often caused by Lactobacillus, a bacteria that thrives at low temperatures. While it isn't harmful after 48 hours at 62°C, it can be unappetizing.

The solution is a quick pre-cook dip if you notice this issue with your sous vide short ribs.

Why Your Bag Floated

Air is the enemy of sous vide short. If the bag floats, the meat won't cook evenly, and you risk bacterial growth in the cold spots. This usually happens because of small amounts of air left during sealing or gases released by aromatics like garlic during the long cook.

Why the Meat is Tough

If the this recipe results in chewy meat, the collagen hasn't fully converted. This usually happens if the water temperature fluctuated or the time was cut short. Ensure your circulator is calibrated and never pull the ribs out before the 48 hour mark to guarantee tender sous vide short ribs.

Quantity Physics

Scaling Down (1/2 or 1/4)

• Time: Keep the cook time at 48 hours regardless of weight; collagen breakdown is time dependent, not mass dependent for sous vide short ribs.
• Pans: Use a smaller skillet for the final sear to prevent the oil and juices from scorching in the empty space.

Scaling Up (2x-4x)

• Flavor: Scale spices and salt to 1.5x. For 6 lbs of ribs, use 3 tbsp salt, not 4.
• Batches: Do not crowd the searing pan. Sear in batches of 3 4 ribs to ensure the temperature stays high enough for a "shatter crisp" crust.
• Water Volume: Use a larger insulated cooler to maintain temperature stability when adding a large volume of cold meat.

Creative Recipe Variations

1. The Umami Bomb

Replace the rosemary and thyme with 2 tbsp of soy sauce and 1 tbsp of ginger. This variation of vide short ribs creates a savory, Asian inspired profile that pairs perfectly with steamed bok choy. The salt in the soy sauce helps further tenderize the muscle fibers.

2. The Wine Free Reduction

If you want to avoid alcohol, swap the red wine for a mix of 1/2 cup balsamic vinegar and 1/2 cup extra beef broth. The balsamic provides the necessary acidity to cut through the heavy fat of the short ribs while adding a beautiful dark glaze.

3. Keto Friendly Prep

This recipe is naturally low-carb, but ensure your beef broth has no added sugars. Skip any flour based thickening for the sauce; the natural gelatin from the bone-in ribs is enough to create a velvety consistency if reduced properly on these keto friendly sous vide short ribs.

Decision Shortcut

• If you want a steak like texture: Cook at 54°C (129°F) for 48 hours.
• If you want traditional braised texture: Cook at 71°C (160°F) for 24 hours.
• If you want the "perfect" balance: Follow this recipe at 62.2°C (144°F) for 48 hours to achieve the hallmark texture of excellent sous vide short ribs.

Myths About Long Cooks

Myth: You must sear the meat before putting it in the bag. Truth: While a pre-sear adds flavor, it can lead to a "warmed over" taste during a 48 hour cook. It is more efficient and provides a better texture to sear only at the end of the sous vide short ribs process.

Myth: Adding butter to the bag makes the ribs richer. Truth: Fat is a solvent. Adding butter actually pulls flavor rich fat-soluble compounds out of the meat and into the bag juices, leaving the beef less flavorful.

Storage and Waste Hacks

Storage: Store leftover ribs in their cooking juices in the fridge for up to 4 days. They freeze beautifully for up to 3 months just thaw in the fridge before re-searing.

Zero Waste: Never toss the herb stems or shallot skins. Transform: Throw them into a freezer bag with other veggie scraps to make a future stock. Science: These scraps contain concentrated aromatic oils and minerals that provide "free" flavor to your next soup base.

Pro Tip: If you have leftover fat in the pan after searing, save it in a glass jar. This "liquid gold" is essentially beef tallow and is incredible for roasting potatoes or frying eggs the next morning.

Serving Your Family Meal

Plating for the Family

When serving sous vide short ribs, I love to bring the cast iron skillet directly to the table for a rustic, family style feel. The sight of the dark, sizzling meat against the glossy red wine reduction is enough to make anyone's mouth water.

Serve them over a bed of creamy mashed potatoes or cauliflower purée to soak up every drop of that velvety sauce.

Sensory Cues

Listen for the "crackle" when the ribs hit the pan; that sound means your skillet is hot enough. Look for the "shatter" of the crust as you slice into the meat it should be firm on the outside but offer almost zero resistance to the knife.

The aroma should be a deep mix of roasted garlic and rich, concentrated beef, signaling a successful batch of sous vide short ribs.