Are you a sous vide enthusiast, or are you curious about this fantastic cooking technique? If so, I have the best sous vide beef short rib recipe for you. With a long 24 hour cook time, these completely fall apart at the right temperature.
My husband calls them, “Jenna’s melting sous vide short ribs” – and the name has kind of stuck around here!
Today, I’m going to answer all the questions you might have about this tasty sous vide beef short rib recipe. Bonus: it comes with an awesome peppercorn sauce you’ll love, too.
Special thanks to partners, Fissler. This recipe from The Home Chef’s Sous Vide Cookbook is brought to you in partnership with Fissler, makers of the SousPreme Multipot.
Let me show you how these sous vide beef short ribs come together. They will be one of the most rich and tasty beef ribs you have ever had.
Table of Contents
What Is Sous Vide Cooking?
The world’s best restaurants use sous vide cooking, and now you can use it at home. Sous vide, which means “under vacuum” in French, refers to the process of sealing the food in a bag and cooking it at a very precise temperature in a water bath.
Sous vide produces consistent precision cooking results that cannot be achieved any other way. You will get the perfect level of doneness each time. Sous vide also retains all the flavor and juice that you would normally lose using different cooking methods.
Sous vide may sound complicated, but there are only three simple steps you need:
- Set the temperature and time for your sous vide AKA precision cooker
- Put your food in sealable bags (vacuum seal or ziplock) and place the bagged food in the water.
- Once cooked, you can eat the food out of the bag, or finish it on the grill, broiler, or on a hot pan to sear the food and add a golden crispy finish. This recipe for beef sous vide short ribs does not require finishing it with one of these methods. It will be ready to eat, right out of the bag!
Ingredients for short ribs cooked sous vide
For these rich, decadent ribs, you’ll need
- Bone-in beef short ribs
- Butter
- Olive oil
- Shallots
- Salt and pepper
- Fresh rosemary
- Parsley to garnish
For the tasty peppercorn sauce, you’ll need
- Butter
- Beef juice rendered from cooked short ribs (or beef stock)
- Black peppercorns
- Dijon mustard
- Heavy cream
- Salt and pepper
Let’s Talk About Sous Vide Beef Sauces
One of the biggest advantages of sous vide cooking is that this technique locks in all the flavor and juice. Well, almost all the juice. What juice does leave the meat will not be wasted, as it will form the base of the creamy peppercorn sauce.
You will take the juices left in the bag following the sous vide process and mix it with peppercorn and cream for a peppercorn cream sauce to create one of the best sauces you have ever had.
How To Sous Vide Beef Short Ribs
Step 1. Prep short ribs. Use a fork to mix together butter, 2 tablespoons of olive oil, shallots, salt, and pepper. Coat the short ribs with the seasoned paste.
Step 2. Sauté ribs short ribs before sous vide cooking.
You can do this step in the Fissler Souspreme multicooker by using the sauté function. Alternatively, you can use a large frying pan on medium-high heat on the stove.
Add 1 tablespoon of olive oil to the multi cooker/pan, and sear the short ribs for a few minutes until browned on all sides.
Step 3. Preheat sous vide machine to 180 degrees F. If sous viding with the Fissler Souspreme, you’ll also be able to set the time of the sous vide cook in this step to 24 hours.
The Souspreme will beep when the sous vide water is at the right sous vide temperature to add the food, and again when the food is done cooking for the set time.
Step 4. Add short ribs to the bag. Arrange seasoned short ribs and rosemary sprigs in two or more vacuum sealed bags (or ziplock bags with air removed) in a flat layer.
Want to try your hand at growing the rosemary fresh at home? Check out this AeroGarden grow guide for everything you need to know!
Sous vide beef short ribs time and temperature
Step 5. Sous vide short ribs for 24 hours by adding the bagged ingredients to the water. If sous viding short ribs with the Fissler Souspreme multipot, the multicooker lid should be closed and the pressure seal dial should be turned to “release”.
Note: Using the Souspreme multipot is great because it has a cover. If cooking with a “stick” type of sous vide machine, cover the water container with foil to prevent the water from evaporating during the cook, and put a cutting board under the water container, so the high heat doesn’t damage the countertops.
Step 6. Once short ribs finish cooking, remove them from the bag and move them to a plate (cover them with foil to keep them warm) and preserve the sous vide short rib juice to make the sauce.
To utilize the leftover beef juice from sous vide cooking, strain the juice from the vacuum sealed bag over a bowl with a sieve. Alternatively, you can make the sauce using beef stock.
Step 7. Make the sauce.
Continuing the “one pot wonder” theme, you can do this step by in the Fissler Souspreme sous vide machine by utilizing the sauté button. Alternatively, you can make the sauce in a pan on the stove on medium heat.
First, melt the butter, then add in and whisk together the strained juice from the cooked short ribs, mustard, heavy cream and peppercorns.
Stir regularly as sauce thickens for 5-10 minutes. The sauce will turn light brown and it’s ready to enjoy when the consistency is thick enough to coat the back of a spoon.
Need new sauce ideas for your sous vide meats? Try my jalapeno ranch sauce!
Pour sauce on short ribs and serve with a sprinkle of fresh parsley.
Why Sous Vide Beef Short Ribs 24 Hours?
My perfect sous vide beef short ribs are cooked for 24 hours. This might seem like a long time, but the “hands on” time is very short, and cooking low and slow is how this cooking method delivers incredible results and is so popular.
The best part is that the 24 hours is almost entirely hands-off. Once you prepare the ribs and begin cooking, all you need to do is check on the water level and top up if necessary. The result is perfectly tender, fall-off-the-bone ribs.
Choosing Beef Ribs For Sous Viding
There are a few main types of beef ribs you’ll find in the grocery store:
- Plate short ribs (also known as beef short ribs)
- Back ribs (prime rib meat, removed from it’s bones)
- Korean-style short ribs (sometimes called Franken ribs)
This recipe is specifically for short ribs, with the bones in. However, you can use boneless short ribs as well. Please note that choosing other ribs like sous vide Korean short ribs, which are a much thinner cut of beef, will impact the time and temperature required to sous vide them.
Love this recipe? Check out my smoked flanken ribs recipe. And these other sous vide steak marinade ideas for all your different cuts of meat!
Sous Vide Meal Prep Short Ribs
For sous vide meal prep, I like to sous vide beef short ribs, then take them out of the bag and put them on a baking sheet in the fridge. When it’s time to make dinner, I’ll bake them at 375 for 15-20 minutes until they are warm and ready to eat.
Reheating Sous Vide Rib Leftovers
Leftovers make delicious short rib sandwiches and tacos. Shred the meat before putting it in the refrigerator. Use leftover juice or peppercorn sauce to warm the meat in a pan on medium heat for about 5 minutes on the stove.
Enjoy Perfect Sous Vide Beef Short Ribs
These sous vide ribs are ideal for the holidays, a date night in, or a special occasion. If you are ready to impress your guests, print the recipe below. If you’re looking for more great recipes, check out these other sous vide beef recipes.
Thanks again to my partners, Fissler SousPreme Multipot, for partnering with me to bring you this recipe tutorial. For more tasty ideas, find me on Instagram @sipbitego and see my latest sous vide recipe videos on the Sip Bite Go channel.
The Perfect Sous Vide Setup
Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.
- A sous vide machine.
Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus. - Sous vide container.
If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot. - Bags to cook sous vide food.
Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup. - Nice-to-have accessories for sous vide cooking.
– Sous vide weights to hold down food that floats.
– Mini mason jars for desserts and sous vide egg bites.
– Cast iron skillet to sear sous vide steaks to finish them. - My sous vide cookbook with 100+ recipes.
Jenna’s “Melting” Sous Vide Beef Short Ribs Recipe | Sip Bite Go
Ingredients
Ingredients for sous vide beef short ribs
- 4 pounds beef short ribs bone-in
- 4 tablespoons butter softened
- 3 tablespoons olive oil divided
- 1 tablespoon shallots diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 sprigs rosemary
- 1 tbsp parsley fresh, chopped, for garnish
For the sauce
- 1 tablespoon butter
- 1/2 cup juice from cooked short ribs or beef stock
- 1/2 tablespoon black peppercorns crushed
- 1/2 teaspoon Dijon mustard
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prep short ribs. Use a fork to mix together butter, 2 tablespoons of olive oil, shallots, salt, and pepper. Coat the short ribs with the seasoned paste.
- Sauté ribs short ribs before sous vide cooking. You can do this step in the Fissler Souspreme multicooker by using the sauté function. Alternatively, you can use a large frying pan on medium-high heat on the stove. Either way, add 1 tablespoon of olive oil to the multi cooker/pan, and sear the short ribs for a few minutes until browned on all sides.
- Preheat sous vide machine to 180 degrees F. If sous viding with the Fissler Souspreme, you’ll also be able to set the time of the sous vide cook in this step to 24 hours. (The Souspreme will beep when the sous vide water is at the right sous vide temperature to add the food, and again when the food is done cooking for the set time.)
- Add short ribs to the bag. Arrange seasoned short ribs and rosemary sprigs in two or more vacuum sealed bags (or ziplock bags with air removed) in a flat layer.
- Sous vide short ribs for 24 hours by adding the bagged ingredients to the water. If sous viding short ribs with the Fissler Souspreme multipot, the multicooker lid should be closed and the pressure seal dial should be turned to “release”. (If cooking with a “stick” type of sous vide machine, cover the water container with foil to prevent the water from evaporating during the cook, and put a cutting board under the water container, so the high heat doesn’t damage the countertops.)
- Once short ribs finish cooking, remove them from the bag and move them to a plate (cover them with foil to keep them warm) and preserve the sous vide short rib juice to make the sauce. To utilize the leftover beef juice, strain the juice from the vacuum sealed bag over a bowl with a sieve. Alternatively, you can make the sauce using beef stock.
- Make the sauce. You can do this step by in the Fissler Souspreme multicooker by utilizing the sauté button. Alternatively, you can make the sauce in a pan on the stove on medium heat. First, melt the butter, then add in and whisk together the strained juice from the cooked short ribs, mustard, heavy cream, salt, and peppercorns. Stir regularly as sauce thickens for 5-10 minutes. The sauce will turn light brown and it’s ready to enjoy when the consistency is thick enough to coat the back of a spoon. Pour sauce on short ribs and serve with a sprinkle of fresh parsley.
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