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–+ servings
Boneless short ribs sliced over mashed potatoes with carrots on a white plate.

Sous Vide Boneless Beef Short Ribs

Anne Aslanides
Making boneless short ribs with sous vide transforms them from a tough cut to a tender chunk that cuts like steak.
4.67 from 3 votes
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Prep Time 5 minutes
Cook Time 20 hours 5 minutes
Rest Time 10 minutes
Total Time 20 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 248 kcal

Ingredients
  

  • 1 lb boneless beef short ribs
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon butter

Instructions
 

  • Season the short ribs with salt, pepper, and garlic powder.
  • Place into zip-top or vacuum seal bag. For zip-top use the water displacement method to remove air from the bag and seal, for vacuum seal bags use your vacuum sealer.
  • Submerge short ribs below the water line and secure to the side of your container. Attach your sous vide device and set to 132 degrees for 20-28 hours.
  • Remove cooked ribs from sous vide container and pat dry with paper towels. Melt butter in a hot skillet and sear ribs on all sides for 1-2 minutes. Serve and enjoy!

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Notes

132 is for medium rare. Set temperature to 135 for medium, 145 for medium well, or 155 for well done. For food safety do not cook below 130.

Nutrition

Calories: 248kcalCarbohydrates: 0.4gProtein: 22gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 82mgSodium: 700mgPotassium: 414mgFiber: 0.1gSugar: 0.02gVitamin A: 176IUVitamin C: 0.01mgCalcium: 13mgIron: 3mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Sous Vide
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