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Sous Vide Short Ribs (48 hours) Recipe

Sous Vide Short Ribs - browned and on a plate
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Sous Vide Short Ribs. After some testing, I figured out that 48 hours is the perfect time to sous vide short ribs if you want tender, fall-off-the-bone ribs.

Ingredients

Scale
  • 4 thick-cut bone-in beef short ribs. (Look for roughly 6-inch long, 2-inch thick short ribs)
  • 2 teaspoons fine sea salt
  • ½ teaspoon fresh ground black pepper

Instructions

  1. Season the short ribs and seal them in a vacuum bag: Sprinkle the ribs with the fine sea salt and fresh ground black pepper. Put the ribs in a vacuum bag, and vacuum seal the bag.
  2. Sous Vide the short ribs for 48 Hours: Set a sous vide water bath for 140°F/60°C. Put the bag with the ribs into the water bath and cook for 48 hours. (Try to go for at least 36 hours, or up to 72 hours).
  3. Set the grill up for direct high heat cooking (450°F or higher): Set a grill up for cooking on direct high heat, and clean the grill grate. For my gas grill, I preheat with all the burners on high for 15 minutes, then brush the grate clean with my grill brush. For charcoal, I fill a charcoal chimney with coals, light them, wait for gray ash, then pour the coals into a thick pile, about two coals deep, on one side of the grill.
  4. Sear the ribs over direct high heat: Gently remove the ribs from the bag - they will be fall-apart tender - and thoroughly pat dry with paper towels. Put the ribs on the grill over direct high heat and sear, turning to a new side every minute, until the ribs are well browned on all sides, about 4 minutes. Serve and enjoy!

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Nutrition

Find it online: https://www.dadcooksdinner.com/48-hour-sous-vide-grilled-short-ribs-with-sous-vide-qa/