Sous Vide Short Ribs are tender, succulent and fall-off-the-bone delicious. Serve them with steamed rice for an amazing meal!

Why This Recipe Works

Short ribs can be tough, so they’re well suited to the long cooking time in a sous vide water bath. This low and slow process breaks down the connective tissue so the ribs are ultra tender!


Beef short ribs Salt Gochujang Chinese rice wine Soy sauce Brown sugar Garlic cloves Ginger paste Chicken stock Rice vinegar Sesame oil Green onions Steamed white rice

Rub the salt all over the short ribs and let them sit in the fridge, uncovered, overnight.


Heat a sous vide water bath to 155F degrees.

Combine the remaining ingredients in a bowl and mix together.

Place the short ribs and the mixed sauce ingredients in a vacuum seal bag (or ziplock bag if using water displacement method). Seal the bag.

Get the full Instructions here!

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