Best Ever 48 Hour Sous Vide Short Ribs

Best Ever 48 Hour Sous Vide Short Ribs

Once you sous vide short ribs, you’ll never do it any other way. These short ribs may take a long time to cook, but they are absolutely worth it! Shallots, red wine, and thyme make the perfect “braising” liquid for a flavorful and delicious meal.


– 2 1/2 lbs boneless short ribs – kosher salt – freshly cracked black pepper – 1 tbsp butter, + more as needed – 1 shallot, finely chopped – 1/2 cup red wine – 2 tbsp tomato paste – 3 sprigs thyme – 1 bay leaf – chopped parsley, for serving

Preheat water bath to 145 degrees F for a medium pork chop. For medium rare, reduce temperature to 140 degrees F. For well-done, increase to 150 degrees F.

Season the short ribs liberally with salt and pepper. Preheat a cast iron skillet over medium-high heat. Once hot, add the butter and sear the short ribs on all sides until a deep brown. Remove the short ribs to a plate.

Reduce the heat to low. Add more butter if necessary. Add the diced shallot and cook, stirring occasionally, for 2-3 minutes until softened.

Add the short ribs, red wine mixture, thyme, and bay leaf to a vacuum seal bag and vacuum seal.

When ready to cook, cook in water bath preheated to 175 degrees F for 48 hours.

When finished, add the contents of the bag, including liquid, to a shallow serving bowl and shred the short ribs by inserting two forks and pulling them apart.