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beef short ribs sliced over mashed potatoes
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4.92 from 35 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 hour cook time.
Prep Time15 minutes
Cook Time2 days
Total Time2 days 15 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 8

Ingredients

  • 3.5 pound boneless beef short ribs, about 1 inch/2.5 cm thick Costco has good ones. You can also use frozen short ribs which will take the same time and temperature.
  • seasonings (salt, black pepper, garlic powder)

BBQ Sauce, Note 1

  • 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

Instructions

  • PREPARE THE SOUS VIDE BATH: Fill water in the sous vide container as per manufacturers instructions (not too high). I use hot tap water to make the heating up go faster. Set temperature to 135F/57.2 (for medium to medium-rare) and allow sous vide water bath to heat to that temperature. Note 2 for other temps.
  • PREPARE THE BEEF SHORT RIBS: Generously season both sides of the boneless ribs with salt, black pepper and garlic powder. Fold back top of sous vide bags about 1 inch/2.5 cm 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 2 for water displacement method with ziploc bag.
  • SOUS VIDE SHORT RIBS: When temperature of water bath reaches 135F/57.2C, submerge vacuum sealed bags with boneless ribs into water. Cover with lid or aluminum foil (to reduce water evaporation) and cook for 48 hours of a bit less. (TIP: If your boneless ribs are thinner, 30-36 hours will be fine - easy to check if using the water displacement method). Rest meat for 10 minutes before finishing.
  • MAKE THE BBQ SAUCE: Add all BBQ sauce ingredients into small saucepan and heat to medium low. Stir and simmer for 2-3 minutes. The sauce can be made several days ahead. Alternatively, use your favorite bottled BBQ sauce.
  • FINISH RIBS: Remove boneless beef ribs from bags and pat dry with paper towels. Discard accumulated juices from bags. Brush short ribs generously with sauce on both sides.
    TO GRILL: Heat gas 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 heat source for 1-2 minutes per side until bubbly and nicely glazed. Serve with remaining sauce. They are great served over mashed potatoes.

Video

Notes

  1. BBQ sauce alternative: Feel free to use your own bbq sauce, a bottled one or other glazes such as teriyaki. 
  2. For medium or well done meat: For a medium to medium-well doneness, try 140F-144F (60-62C) for 48 hours. And for well done, use 155F/68C - same time. 
  3. For water displacement method 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. Cover container with lid or foil to avoid evaporation. 
  4. Make Ahead
    • A few days ahead: Cook short ribs well ahead, cool them down then refrigerate them for up to 4-5 days. To reheat, if thick, drop them into a sous vide bath 10 degrees less than you cooked them for about 30 minutes. Slather the boneless beef ribs with the sauce and broil or grill them for a minute or so on each side. If thin, skip the retherming with sous vide and just grill or broil them. 
    • The BBQ sauce can also be made several days or more ahead.
    • Store leftover short ribs in an airtight container for 3-4 days in the fridge or cool and freeze them. 
 
Nutrition values are estimates. 
Calories: 413kcal | Carbohydrates: 18g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 117mg | Sodium: 982mg | Potassium: 905mg | Fiber: 1g | Sugar: 14g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 5mg