Go Back
+ servings
Two sous vide short ribs on a plate with rice and a fork.

Sous Vide Short Ribs

Sous Vide Short Ribs are tender, succulent and fall-off-the-bone delicious. Serve them with steamed rice for an amazing meal! 
Course Dinner
Cuisine Korean
Prep Time 20 minutes
Cook Time 2 days
Resting Time 12 hours
Total Time 2 days 12 hours 20 minutes
Servings 4 servings
Calories 353kcal



  • 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.
  • Cook the short ribs in the water bath for 48 hours, checking periodically to ensure water is not evaporating too much (use a lid to prevent evaporation). Also, make sure the bag is not floating.
  • Remove and pour bag liquid into a saucepan. Simmer for 5 minutes, remove from heat and stir in the sesame oil.
  • Heat a skillet on medium high heat. Brown the short ribs on all sides, about 30 seconds per side.
  • Serve over steamed rice drizzled with the sauce and sprinkled with green onions.


  1. Make sure you’re cooking with short ribs and not beef ribs. They’re different cuts of beef that require different cooking times in the sous vide. 
  2. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
  3. Since we’re cooking these ribs for 48 hours, you’ll need to ensure the water level stays high in the water bath and that the bag stays submerged. 
  4. If the water looks like it’s evaporating, just add some more. You can also cover the water bath to help prevent evaporation.
  5. If the bag floats, you can open it, let the air out and seal it again. This works for vacuum seal or ziplock bags.
  6. You can also weigh the bag down with something heavy like a sous vide sinker weight
  7. For the best sear, pat the ribs dry after they come out of the water bath. You’ll also want to make sure your skillet is hot. 
  8. To avoid overcooking and drying out the ribs, only brown them for 30 seconds per side. 
  9. Instead of searing in a skillet, you can also grill the ribs over high heat. 


Serving: 1rib | Calories: 353kcal | Carbohydrates: 9g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 2112mg | Potassium: 661mg | Fiber: 1g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg