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Sous Vide Short Ribs (Boneless Beef)

If you own sous vide equipment or are planning to get some, do not miss these boneless beef Sous Vide short ribs. Beyond easy and mouth watering! Definitely worth the 48 hours they take to cook.

If there was ever a reason to use the sous vide cooking methodsous vide short ribs is it.

Sous Vide BBQ Boneless Beef Short Ribs

The low stress, ‘put the food in and walk away’ feature is the same as with other sous vide recipes.

Sous vide means immersing bag-sealed food in a water bath to cook at a very precise, consistent temperature. It incredibly achieves the exact food temperature you want.

These short ribs were even more effortless and had a much better texture than the ones I made in the oven a few weeks ago. They were tender, easily cut with a fork, not at all stringy and amazingly succulent. And the BBQ sauce is a perfect finisher.

Short ribs are the kind of meat that needs to be broken down to become tender, typically with a very long baking/braising method in the oven or slow cooker.  The end result can be very tasty and tender.

But medium or medium rare and soft as butter?  Not in my memory!  That’s exactly what you’ll get with sous vide short ribs. Definitely rave worthy.

I love to serve these ribs with Basic Mashed Potatoes, Curried Rice with RaisinsGrilled Coleslaw (no mayo) or Grilled Corn Salad. Actually, almost anything goes.

Why you should sous vide short ribs

  • Apart from the great results, the process couldn’t be simpler.  
  • I spent a total of 15 minutes hand-on time, including making a BBQ sauce.
  • The other 48 hours for cooking is all done by the sous vide machine. Ok, I know that’s a long time. But as I said, put them in. Walk away.  
  • As always, the meat comes out of the sous vide machine grayish and ugly, but it only takes 2-3 minutes to make it beautiful with a grill or broiler.

Tailor To Your Taste

  • I used a basic BBQ sauce to finish them off, but you can try a glaze with an Asian flair, a peppercorn sauce or a wine reduction. Here’s a great red wine sauce I use.
  • After cooking the boneless beef ribs sous vide, you can finish them by flash browning them in a frying pan, on the BBQ or under the broiler. I find the grill easiest if you have one easily accessible – no smell and no extra pan.


  • Use a good bottled BBQ sauce or glaze to finish off the boneless ribs. You can even brush the meat with it before adding it to the ziploc bag.

Make Ahead 

  • I’m pretty sure 48 hours qualifies for make ahead! Since the BBQ sauce can also be made several days or more ahead, the only thing left to do is to slather the boneless beef ribs with the sauce and broil or grill them for a minute or so on each side.

How to make boneless beef sous vide short ribs

raw boneless beef short ribs on a plate
Season the boneless beef short ribs generously with salt and pepper
boneless beef short ribs in vacuum sealed bag
Vacuum seal the short ribs (or put them in a ziploc bag) with a touch of soy.
boneless beef short ribs on plate after sous vide is complete
Sous vide ribs for 48 hours at 135F.  Remove them from the bag and pat dry.
boneless beef short ribs on plate with bbq sauce brushed on
Make BBQ sauce (or use your fave) and brush it on the cooked beef short ribs. Broil or grill for a minute per side to brown. Brush on or pass additional sauce to serve. 

sous vide boneless beef ribs piled on a plate with BBQ sauce on side

cut open piece of Sous Vide BBQ Boneless Beef Short Rib on plate 3

Other sous vide beef recipes you might like

Or check out our best sous vide recipes and tips for general tips on sous vide:

  • cooking preparation
  • set up
  • temperature
  • timing
  • finishing 
beef short ribs sliced over mashed potatoes
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4.88 from 25 votes

Sous Vide Short Ribs (Boneless Beef)

If you own a sous vide machine or are planning to get one, do not miss these boneless beef Sous Vide Short Ribs. Beyond easy and mouth watering! Definitely worth the 48 hours they take to cook.
Prep Time15 mins
Cook Time2 d
Total Time2 d 15 mins
Course: Main Course
Cuisine: American
Servings: 6
Author: Cheryl


  • 3.5 pound boneless beef short ribs, about 1 inch thick (I used Certified Angus Beef. Choice or Prime are excellent cuts too)
  • seasonings (salt, pepper)

BBQ Sauce

  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoon cider vinegar
  • 1/4 cup Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 1 tablespoon chili powder (optional) or a bit of hot sauce
  • 2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt


  • PREPARE THE SOUS VIDE BATH: Fill water in the sous vide machine as per manufacturers instructions (not too high). I use hot tap water to make the heating up go faster. Set the temperature to 135F/57.2 (for medium to medium-rare) and allow water to heat to that temperature.
  • PREPARE THE BEEF SHORT RIBS: Generously season both sides of the boneless ribs with salt and pepper. Fold back top of sous vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert up to 3 boneless ribs per bag, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer. Note 1.
  • COOK THE BONELESS BEEF RIBS SOUS VIDE: When the temperature of the sous vide machine reaches 135F/57.2C, submerge the vacuum sealed bags with the boneless ribs into the water. Cover and cook for 48 hours (that's right, 48 hours, give or take an hour or two).
  • MAKE THE BBQ SAUCE: Add all BBQ sauce ingredients into a small saucepan and heat to medium low. Stir to combine and simmer for 2-3 minutes. (can be made several days ahead). Alternatively, use your favorite bottled BBQ sauce.
  • FINISH THE RIBS: Remove the boneless beef ribs from the bags and pat dry with paper towels. Discard accumulated juices from the bags. Brush ribs generously with sauce on both sides.
    TO GRILL: Heat grill to high. Lightly spray ribs with oil to avoid sticking to grill. Grill ribs for 1-2 minutes per side until you see grill marks or until sauce is bubbly and ribs are nicely glazed.
    TO BROIL: Broil close to the heat for 1-2 minutes per side until bubbly and nicely glazed. Serve with remaining sauce. Ribs are great served with mashed potatoes.


  1. To seal using zipper lock bag: Place boneless ribs in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement method). When top of bag is just above water line, zip it shut. Submerge bag. Close lid if using a oven/box-type sous vide machine.
  2. Make Ahead: Cook the boneless beef ribs for 48 hours and make the BBQ sauce  several days or more ahead. Just before serving, slather the ribs with the sauce and broil or grill them for a minute or so on each side. 
Nutrition values are estimates. 


Calories: 556kcal | Carbohydrates: 23g | Protein: 51g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 885mg | Potassium: 1213mg | Fiber: 1g | Sugar: 19g | Vitamin A: 610IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 7mg
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

This recipe, now updated, was originally posted in 2017. 

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Recipe Rating


  1. 135? Is this going to be rare? My wife won’t eat meat that is too red. Should I raise the temperature at bit? I really want to try this recipe.

    1. Hi Dustin. 135f will be medium rare. Like you see in the pictures. If that’s too rare for your wife, increase the temperature to 140-142f. Hope that works for her. It will still be great.

  2. Cheryl, I haven’t cooked them yet, but am checking the comments first. In one comment, you say, “Before marinating, I cut them in half horizontally to make them 8-10 inches long, 2-3 inches wide and 1/2 inch thick. After searing and glazing, I slice the meat.” I see salt and pepper, but no marinating in your recipe.

    1. Hi Janelle. The comment you noted is for the Korean-style ribs (which are marinated), but you are commenting on the sous vide boneless beef ribs with BBQ sauce which , as you say, aren’t marinated. I hope that clears up the confusion.

  3. Ok. I’m new to this. Why does one recipe say 4 hrs and yours says 48. I have a plastic sous vide container. I’m worried about it getting too hot even though I know the temp is constant. 🤷‍♀️

    1. Hi Joyce. Short ribs is a tougher cut of meat so it needs a long time to break down the connective tissue with sous vide. I’d be very skeptical of a 4 hour recipe at 135f with sous vide.

      I don’t think you need to be worried about your container if it’s a durable plastic as the temperature is not that high. Or you can use a large soup pot if you have one. I hope that helps.

  4. The photo shows individual slices of beef, but my Costco only sells “boneless short ribs” in larger slabs. Should I slice them first before putting in sous vide bath? Note: I use sous vide a lot and love it, and I’ve done short ribs that way before to great results, but I think there’s some question even among experts exactly what cut of beef Costco is selling as “boneless short ribs.” Mainly I grind it for hamburgers, and they’re excellent.

    1. Hi John. Thanks for your note. The final pictures are sliced. I also buy the larger slabs of boneless short ribs at Costco. I assume they are the same cut. About 8-10 inches long, 2-3 inches wide and 1 inch thick. Is that what you have?

      Before marinating, I cut them in half horizontally to make them 8-10 inches long, 2-3 inches wide and 1/2 inch thick. After searing and glazing, I slice the meat.

      I and others have had great results with this cut and this recipe. I use the same cut (without cutting them thinner) in our which is a little easier as there is no marinating. You use a bbq sauce at the end instead. I hope that helps.

      It sounds like you know what you’re doing with sous vide cooking. As you know, you have to experiment. Hope the recipe works for you. Qqqq

  5. Just trying the boneless ribs with my sous vide for the first time, only half way through cooking can’t wait, will let you know how it goes Al.

  6. Why does this and every other sous vide recipe say to wait until the water reaches the desired temperature before adding the item to be cooked? One of the great things about sous vide cooking is not being tied to cooking time. It won’t take very long for the water temp to get to the proper level with or without the meat in the pot.

    1. Im so used to preheating an oven or grill that I didn’t think twice about it. And as you said, many of the new sous vide circulators don’t take very long to heat up. Interesting point,though, so I read up on it.

      In cases where the heating time is pretty short and the cooking temperatures long, you’re right, it probably isn’t all that necessary to wait for the preheat.

      The key issue is safety. Bacteria will grow quickly in temperatures under 130F so you don’t want meat sitting in a lower temperature for any length of time waiting to heat up. Another instance is when you require very precise timing like for sous vide eggs.

      One thing I do is start with warm to hot water out of the tap to speed up the time it takes to heat the water. Hope that helps.

    2. Less wear and tear on the heating element of the circulator resulting in longer life,start with hot tap h2o.

      1. Agree. I do that all the time. I note it on some sous vide recipes. But missed this one. Thanks for the suggestion.

  7. Sounds great ,I’ll be trying this soon… One thing though, my experience has been that a ziploc bag may not hold for a 48 hour cooking time (starts to leak). May want to consider a heavier duty product for that time period.

    1. You should be fine with a ziploc as long as the temperature is under 158F. I use the heavier freezer bags. The short ribs are cooked at 135F so good to go. If you’re worried, though, you can try double bagging the short ribs. Hope you enjoy them!

  8. 5 stars
    I’ve been eyeing the boneless short ribs at Costco for several month now. I’m so glad I decided to grab that package and give this recipe a try. They were perfectly cooked. My husband was shocked that one would cook something for 48 hours but he is now a big fan!

    At the end I flashed them in an ice bath then refrigerated. Later that night I brought them to room temperature then glazed with BBQ lightly and broiled them briefly. I served them with green beans and mashed potatoes. Absolutely delicious.

    What a great recipe for entertaining since you can do so much in advance!

    1. They do take a bit of time but so worth it I agree. And great for entertaining as you mentioned. Thanks so much for taking the time to leave a comment.

  9. 5 stars
    very good, next time I will add Montreal steak seasoning, 1 spring of rosemary, 3 sprigs of thyme, thanks.

  10. OK, I’m already going to have children with whoever invented sous vide cooking. We all know this. I’m pretty sure it’s a guy, but you can’t stop true love.

    Now the boneless short rib results:
    – 48 hours at 130F (using Costco meat, liberally salted/peppered) in large Ziplock bags
    – Drained liquid and rubbed meat with Stubb’s original BBQ sauce
    – 6 minutes on the very hot gas grill, every side gets marked
    – Served immediately without slicing (I just can’t let meat cool off), good coleslaw on the side. Outstanding medium rare color inside, very moist.

    My wife and I were stunned at how delicious this recipe turned out. The taste and texture of the meat rivaled the very best steak we’ve ever had, anywhere! I’ll scale up the recipe and invite a crew over next time, but this batch is only for us.

    Thanks for sharing your easy approach to cooking! I like your style!

    1. Wow. What a lovely comment. And such an articulate compelling description! My mouth is watering. You’ve made me want to rush out to buy the meat to make the boneless ribs tomorrow! Thanks!