Sous Vide Short Ribs Recipe

Follow this recipe for sous vide short ribs, whether you’re cooking pork or beef! We’ve included recipes for sauce and dry rub, too.

Did you know it’s as easy as a vacuum sealer and a precision cooker in your kitchen to achieve ultimate rib perfection? Follow this how-to for the perfect sous vide short ribs recipe for both pork and beef short ribs!

How Long Should You Sous Vide Short Ribs?

The key to tender, perfect ribs is in the preparation. This tougher meat responds well to low temperatures over longer periods of time — hence why smoked ribs are so delicious and simply fall off the bone!

This lower temperature maintains moisture in the ribs, giving them that fall-off-the-bone characteristic you’ll love without mushy or dried-out meat.

The length of time you sous vide your ribs depends on the cut of ribs and the temperature used. Thicker ribs do better at lower temperatures for significantly longer periods of time than thinner ribs.

Sous vide is such an effective way to cook thick meat and keep it juicy and tender — it’s why we recommend it for turkey breast and prime rib roast as well!

Do Short Ribs Get More Tender the Longer You Cook Them?

As short ribs are cooked, particularly since they require low temperatures and longer stretches of time, the fats in this particularly marbled cut will dissolve and spread throughout the meat.

This process results in a very tender meat that practically melts in your mouth and possesses a rich, buttery flavor.

Shortening the cooking time will reduce the tenderness of the meat. Allow your ribs to cook for the recommended period of time to ensure the perfect result.

RELATED: If you have a sous vide cooker, try our sous vide turkey breast and sous vide rib roast recipes!

Can You Overcook with Sous Vide?

Food becomes overcooked through an imbalance of temperature and time.

By the time the center of the food is cooked, the exterior may be overcooked. High temperatures also make fibers within the meat contract, which can mean that flavorful juices are lost and the meat shrinks and becomes dried out.

Sous vide makes it challenging to overcook meat because it uses much lower temperatures than traditional cooking methods. The ingredients are slowly and gradually heated, reducing the risk of damage to the fibers.

Sous vide is also temperature-regulated, meaning that it will never exceed the temperature you set it at.

The only way to overcook meat when preparing it sous vide-style is to use the inappropriate time/temperature ratio. Overcooked foods prepared using the sous vide method generally have a mushy texture.

Be aware, as well, that hot foods continue to cook once they are removed from the heat source. It’s wise to use an ice bath to immediately cool your meal so it stops cooking at the correct time.

Some people sear their meats once they have cooked using sous vide because they like the added taste or texture. This can also contribute to overcooking, though the cause is not due to sous vide itself but, again, timing and temperature.

Sous Vide Pork Ribs Recipe

We will provide two homemade options for the exterior of your ribs: a spice rub and a sauce.

Equipment needed: sous vide precision cooker, spice grinder, vacuum sealer, charcoal or gas grill (if finishing on grill), 2 rimmed cooking sheets and 2 wire racks (if finishing in oven)

Spice Rub Recipe:

• 1/3 C paprika
• 1/3 C brown sugar
• ¼ C kosher salt
• 2 Tbsp yellow mustard seeds, whole
• 2 Tbsp garlic powder
• 1 Tbsp dried oregano
• 1 tsp red pepper flakes
• 1 tsp ground black pepper
• 1 tsp cumin

Combine these ingredients in a spice grinder to reduce to a fine powder. You will have to work in batches if you have a smaller grinder. Combine well after grinding. Store in an airtight container in a cool place for up to three months.

Sauce Recipe

• 1 medium onion, diced or grated
• 2 C ketchup
• 2 Tbsp brown mustard
• 1/3 C dark molasses
• ¼ C Worcestershire sauce
• ¼ C apple cider vinegar
• ¾ tsp liquid hickory smoke
• ¼ tsp minced garlic

Combine 3 Tbsp spice rub (above) with the above ingredients in a medium sauce pan. Whisk to combine. Bring to a light simmer and cook until reduced and thickened, or about 20 minutes. Stir frequently to avoid sticking or heat spots. Set aside to cool.

How to Cook Sous Vide Pork Short Ribs

Follow these steps for pork short ribs:

1. Remove the membrane from the back of the ribs. Use a dry paper towel to grip the edge and peel away in one piece.
2. Divide rack into 3-4 rib portions by cutting through the meat between the ribs. Rub ribs generously on all sides, setting aside 3-5 Tbsp of dry rub for finishing.
3. Place individual portions of rubbed ribs in vacuum bags and add 4 drops of liquid smoke to each bag. Fold the top of each bag while you add the ribs so you can keep the edges of the bags clean and the seal tight. Seal the bags and transfer to the refrigerator. Rest for 4 to 12 hours.
4. After resting the ribs in the fridge for the desired amount of time, set the precision cooker to 145°F for thick, extra meaty ribs or 165°F for thinner ribs (this is more common).
5. Add ribs to the water bath and cover with a lid or aluminum foil. Cook for 36 hours at 145° or 12 hours at 165.
6. Transfer cooked ribs to a large bowl of ice water after cooking.
7. Ribs can be stored in the fridge for up to 5 days after this step before finishing.

Sous Vide Beef Short Ribs Recipe – Simple and Delicious!

Sous vide short beef ribs are incredibly tender! Here’s how to make them.

Ingredients:

• 6 lbs beef short ribs
• 8 cloves garlic, crushed
• 2 Tbsp smoked salt
• ½ tsp pepper
• Optional: steak seasoning spice blend of your choice (here’s one we love)

Step-by-step instructions:

1. Heat sous vide water bath to 133°F.
2. Trim any excess fat off short ribs. Thoroughly coat with garlic, salt, and pepper.
3. SEAR FIRST METHOD: To use this method, preheat a skillet over medium-high heat until smoking. Brown ribs on all sides and then remove from heat. Allow them to cool for an hour, then move on to the next step. (If you wish to finish the ribs after sous vide cooking, skip this step and continue for further instructions!)
4. Place the ribs into a large, sealable plastic bag, leaving room between the ribs, and vacuum seal on low pressure. You can also individually vacuum seal each set of ribs.
5. Submerge the bag fully into water and cook, rotating every 12 to 18 hours for 48 hours.
6. Increase the heat to 145°F and cook for an additional 12 hours.
7. Remove ribs from water bath and allow to rest on cooling rack in the bag until they are cool enough to handle.
8. Remove ribs from the bag and place them on a work surface, bone side up. Slice meat between the bones to separate.
9. Trim any excess fat and pat dry with paper towels. Return to cooling rack.
10. SEAR AFTER COOKING METHOD: If you skipped pre-searing the beef and opted to sous vide cook the ribs first, here’s your final step. Finish ribs in a smoking hot skillet for 30 to 60 seconds per side to quickly char. This step is not necessary if you already browned the ribs.

How to Finish Ribs

How you finish your ribs is a matter of preference and/or what is available to you at the time.

We will cover some of the most common ways to finish ribs:

Grill (dry style)

1. Remove ribs from vacuum bags and pat dry with paper towels.
2. Rub with remaining spice rub.
3. Prep the grill so that half the grill is lit or has coals burning and the other half is cooler. Close the lid and allow the grill to preheat to a medium temperature.
4. Oil the clean grates by rubbing them with an oil-dipped kitchen towel held by metal tongs.
5. Place the ribs with the thick meat side up on the cooler side of the grill. Cover and cook until the ribs are heated through and dry to the touch. Transfer the ribs to the hotter side of the grill and continue grilling, turning occasionally, until a crust has formed. Serve and enjoy!

Grill (sauced style)

1. Remove ribs from vacuum bags and pat dry with paper towels.
2. Prep the grill so that half the grill is lit or has coals burning and the other half is cooler. Close the lid and allow the grill to preheat to a medium temperature.
3. Oil the clean grates by rubbing them with an oil-dipped kitchen towel held by metal tongs.
4. Place the ribs with the thick meat side up on the cooler side of the grill. Cover and cook until the ribs are heated through and dry to the touch.
5. Brush with a layer of sauce and transfer to the hotter side of the grill.
6. Cover and cook until the sauce dries. Brush with a second layer of sauce and cook again until the sauce is tacky.
7. Remove ribs from the grill, paint with sauce, and serve.

Oven

1. Remove ribs from vacuum bags and pat dry with paper towels.
2. Adjust oven rack to lower-middle position.
3. Preheat the oven to 300°F.
4. Line 2 rimmed cooking sheets with aluminum foil and place a wire rack on each.
5. Divide the ribs evenly on racks, thick meat side up. Place in the oven and cook until the surface is sizzling and the ribs are heated through, or about 20 minutes.
6. Brush with sauce and return to oven for 10 minutes.
7. Remove from oven, brush with another layer of sauce, and return to oven again for 10 more minutes.
8. Paint with a final layer of sauce and serve hot.

Were you looking for something else? Check out our following related articles:

• How to Make Baby Back Ribs
• How to Parboil Ribs
• How to Cook Boneless Pork Ribs in the Oven Fast
• Crock Pot Country Ribs
• Short Rib Mexican Skillet Pie Recipe
• Smoked Beef Ribs

Sous Vide Pork Short Ribs

Using the sous vide method is an excellent way to perfect your ribs and get the fall-off-the-bone quality that you crave.

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Prep Time 20 minutes mins

Cook Time 12 hours hrs

Resting Time 12 hours hrs

Total Time 1 day d 20 minutes mins

Course Entrée

Servings 4

Equipment

• sous vide precision cooker
• vacuum sealer
• spice grinder
• charcoal or gas grill (if finishing on grill)
• 2 rimmed cooking sheets
• 2 wire racks

Ingredients

  

1x2x3x

• 4 lbs pork ribs

For the Dry Rub

• ⅓ C paprika
• ⅓ C brown sugar
• ¼ C kosher salt
• 2 Tbsp yellow mustard seeds whole
• 2 Tbsp garlic powder
• 1 Tbsp dried oregano
• 1 tsp red pepper flakes
• 1 tsp ground black pepper
• 1 tsp cumin

Instructions

 

Making the Spice Rub

• Combine these ingredients in a spice grinder to reduce to a fine powder. Work in batches if you have a smaller grinder. Combine well after grinding.

Cooking the Ribs

• Remove the membrane from the back of the ribs. Use a dry paper towel to grip the edge and peel away in one piece.
• Divide rack into 3-4 rib portions by cutting through the meat between the ribs. Rub ribs generously on all sides, setting aside 3-5 Tbsp of dry rub for finishing.
• Place individual portions of rubbed ribs in vacuum bags and add 4 drops of liquid smoke to each bag. Fold the top of each bag while you add the ribs so you can keep the edges of the bags clean and the seal tight. Seal the bags and transfer to the refrigerator. Rest for 4 to 12 hours.
• After resting the ribs in the fridge for the desired amount of time, set the precision cooker to 145°F for thick, extra meaty ribs or 165°F for thinner ribs (this is more common).
• Add ribs to the water bath and cover with a lid or aluminum foil. Cook for 36 hours at 145° or 12 hours at 165.
• Transfer cooked ribs to a large bowl of ice water after cooking.
• Ribs can be stored in the fridge for up to 5 days after this step before finishing.

Finishing the Ribs

• Remove ribs from vacuum bags and pat dry with paper towels.
• Rub with remaining spice rub.
• Prep the grill so that half the grill is lit or has coals burning and the other half is cooler. Close the lid and allow the grill to preheat to a medium temperature.
• Oil the clean grates by rubbing them with an oil-dipped kitchen towel held by metal tongs.
• Place the ribs with the thick meat side up on the cooler side of the grill. Cover and cook until the ribs are heated through and dry to the touch. Transfer the ribs to the hotter side of the grill and continue grilling, turning occasionally, until a crust has formed. Serve and enjoy!

Keyword Pork, Ribs, Sous Vide

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