Sous Vide Korean Beef Short Ribs

sous vide beef short ribs pinterest pin

Are you a sous vide enthusiast, or are you curious about this fantastic cooking technique? If so, I have the best sous vide beef short rib recipe for you. With a long 24 hour cook time, these completely fall apart at the right temperature.

My husband calls them, "Jenna's melting sous vide short ribs" – and the name has kind of stuck around here!

sous vide beef short ribs 24 hours cooked with herbs and shallots — This is definitely a "get in my belly" dish. They are so rich and flavorful. So yum!

Today, I'm going to answer all the questions you might have about this tasty sous vide beef short rib recipe. Bonus: it comes with an awesome peppercorn sauce you'll love, too.

Special thanks to partners, Fissler. This recipe from The Home Chef's Sous Vide Cookbook is brought to you in partnership with Fissler, makers of the SousPreme Multipot.

Fissler SousPrime multipot with short ribs in kitchen — The 18 function Fissler SousPrime multipot can be utilized to make the entire recipe, from sautéing the short ribs, to sous viding them, to making the sauce at the end.

Let me show you how these sous vide beef short ribs come together. They will be one of the most rich and tasty beef ribs you have ever had.

What Is Sous Vide Cooking?
Ingredients for short ribs cooked sous vide
Let's Talk About Sous Vide Beef Sauces
How To Sous Vide Beef Short Ribs
Sous vide beef short ribs time and temperature
Why Sous Vide Beef Short Ribs 24 Hours?
Choosing Beef Ribs For Sous Viding
Sous Vide Meal Prep Short Ribs
Reheating Sous Vide Rib Leftovers
Enjoy Perfect Sous Vide Beef Short Ribs
The Perfect Sous Vide Setup
Jenna's "Melting" Sous Vide Beef Short Ribs Recipe | Sip Bite Go

What Is Sous Vide Cooking?

The world's best restaurants use sous vide cooking, and now you can use it at home. Sous vide, which means "under vacuum" in French, refers to the process of sealing the food in a bag and cooking it at a very precise temperature in a water bath.

Sous vide produces consistent precision cooking results that cannot be achieved any other way. You will get the perfect level of doneness each time. Sous vide also retains all the flavor and juice that you would normally lose using different cooking methods.

finishing sous vide short ribs — This recipe for beef sous vide short ribs is ready to eat, right out of the bag. It uses a method referred to as "reverse searing" – which means, the ribs are seared before sous viding. They're ready to plate and eat, right out of the bag.

Sous vide may sound complicated, but there are only three simple steps you need:

Set the temperature and time for your sous vide AKA precision cooker
Put your food in sealable bags (vacuum seal or ziplock) and place the bagged food in the water.
Once cooked, you can eat the food out of the bag, or finish it on the grill, broiler, or on a hot pan to sear the food and add a golden crispy finish. This recipe for beef sous vide short ribs does not require finishing it with one of these methods. It will be ready to eat, right out of the bag!

sous vide ribs cooked in multipot Fissler Souspreme

Ingredients for short ribs cooked sous vide

For these rich, decadent ribs, you'll need

Bone-in beef short ribs
Butter
Olive oil
Shallots
Salt and pepper
Fresh rosemary
Parsley to garnish

For the tasty peppercorn sauce, you'll need

Butter
Beef juice rendered from cooked short ribs (or beef stock)
Black peppercorns
Dijon mustard
Heavy cream
Salt and pepper

beef short ribs sous vide cooked with sauce — My creamy dijon mustard sauce is a tasty way to use the beef juice left over from sous vide cooking. Rich and decadent, this sauce will add a new depth of flavor to your ribs.

Let's Talk About Sous Vide Beef Sauces

One of the biggest advantages of sous vide cooking is that this technique locks in all the flavor and juice. Well, almost all the juice. What juice does leave the meat will not be wasted, as it will form the base of the creamy peppercorn sauce.

You will take the juices left in the bag following the sous vide process and mix it with peppercorn and cream for a peppercorn cream sauce to create one of the best sauces you have ever had.

eating sous vide beef ribs falling off the bone — That rosemary flavored beef juice leftover in the sous vide bag has been slow cooking with the short ribs for 24 hours. It becomes a delicious peppercorn sauce in just a few minutes.

How To Sous Vide Beef Short Ribs

Step 1. Prep short ribs. Use a fork to mix together butter, 2 tablespoons of olive oil, shallots, salt, and pepper. Coat the short ribs with the seasoned paste.

Step 2. Sauté ribs short ribs before sous vide cooking.

setting souspreme to saute before sous vide

You can do this step in the Fissler Souspreme multicooker by using the sauté function. Alternatively, you can use a large frying pan on medium-high heat on the stove.

seasoning and saute short ribs before sous vide in multipot

Add 1 tablespoon of olive oil to the multi cooker/pan, and sear the short ribs for a few minutes until browned on all sides.

Step 3. Preheat sous vide machine to 180 degrees F. If sous viding with the Fissler Souspreme, you'll also be able to set the time of the sous vide cook in this step to 24 hours.

The Souspreme will beep when the sous vide water is at the right sous vide temperature to add the food, and again when the food is done cooking for the set time.

vacuum sealing short ribs with foodsaver 4400 — There's something so appealing about vacuum sealed food… I can't put my finger on it, but I love the looks of it!

Step 4. Add short ribs to the bag. Arrange seasoned short ribs and rosemary sprigs in two or more vacuum sealed bags (or ziplock bags with air removed) in a flat layer.

Want to try your hand at growing the rosemary fresh at home? Check out this AeroGarden grow guide for everything you need to know!

sous viding short ribs 24 hours — Sous vide cooking requires patience and after much testing, I've found my ideal time and temp for sous vide short ribs is 24 hours at 180 degrees F. Cooking ribs at a lower temperature for a long time will deliver perfect levels of doneness while retaining all of the flavors of the ribs.

Sous vide beef short ribs time and temperature

Step 5. Sous vide short ribs for 24 hours by adding the bagged ingredients to the water. If sous viding short ribs with the Fissler Souspreme multipot, the multicooker lid should be closed and the pressure seal dial should be turned to "release".

sealing souspreme and setting valve to release for sous vide cooking

Note: Using the Souspreme multipot is great because it has a cover. If cooking with a "stick" type of sous vide machine, cover the water container with foil to prevent the water from evaporating during the cook, and put a cutting board under the water container, so the high heat doesn't damage the countertops.

Step 6. Once short ribs finish cooking, remove them from the bag and move them to a plate (cover them with foil to keep them warm) and preserve the sous vide short rib juice to make the sauce.

To utilize the leftover beef juice from sous vide cooking, strain the juice from the vacuum sealed bag over a bowl with a sieve. Alternatively, you can make the sauce using beef stock.

ingredients for sous vide short ribs sauce

Step 7. Make the sauce.

Continuing the "one pot wonder" theme, you can do this step by in the Fissler Souspreme sous vide machine by utilizing the sauté button. Alternatively, you can make the sauce in a pan on the stove on medium heat.

First, melt the butter, then add in and whisk together the strained juice from the cooked short ribs, mustard, heavy cream and peppercorns.

Stir regularly as sauce thickens for 5-10 minutes. The sauce will turn light brown and it's ready to enjoy when the consistency is thick enough to coat the back of a spoon.

Need new sauce ideas for your sous vide meats? Try my jalapeno ranch sauce!

souspreme sous vide multicooker with beef short ribs sous vide cooked

Pour sauce on short ribs and serve with a sprinkle of fresh parsley.

Why Sous Vide Beef Short Ribs 24 Hours?

My perfect sous vide beef short ribs are cooked for 24 hours. This might seem like a long time, but the "hands on" time is very short, and cooking low and slow is how this cooking method delivers incredible results and is so popular.

The best part is that the 24 hours is almost entirely hands-off. Once you prepare the ribs and begin cooking, all you need to do is check on the water level and top up if necessary. The result is perfectly tender, fall-off-the-bone ribs.

plated sous vide beef short ribs on a table — The 4-5" thick beef short ribs used in this sous vide recipe are different from other cuts, like thinly sliced Korean beef short ribs, or Franken ribs, which I also love. This recipe is made specifically with bone-in beef short ribs. You can adapt it with the same cooking time and temperature for boneless short ribs, too.

Choosing Beef Ribs For Sous Viding

There are a few main types of beef ribs you'll find in the grocery store:

Plate short ribs (also known as beef short ribs)
Back ribs (prime rib meat, removed from it's bones)
Korean-style short ribs (sometimes called Franken ribs)

This recipe is specifically for short ribs, with the bones in. However, you can use boneless short ribs as well. Please note that choosing other ribs like sous vide Korean short ribs, which are a much thinner cut of beef, will impact the time and temperature required to sous vide them.

Love this recipe? Check out my smoked flanken ribs recipe. And these other sous vide steak marinade ideas for all your different cuts of meat!

Fissler sous vide machine with beef short ribs sous vide style

Sous Vide Meal Prep Short Ribs

For sous vide meal prep, I like to sous vide beef short ribs, then take them out of the bag and put them on a baking sheet in the fridge. When it's time to make dinner, I'll bake them at 375 for 15-20 minutes until they are warm and ready to eat.

Reheating Sous Vide Rib Leftovers

Leftovers make delicious short rib sandwiches and tacos. Shred the meat before putting it in the refrigerator. Use leftover juice or peppercorn sauce to warm the meat in a pan on medium heat for about 5 minutes on the stove.

Enjoy Perfect Sous Vide Beef Short Ribs

These sous vide ribs are ideal for the holidays, a date night in, or a special occasion. If you are ready to impress your guests, print the recipe below. If you're looking for more great recipes, check out these other sous vide beef recipes.

Thanks again to my partners, Fissler SousPreme Multipot, for partnering with me to bring you this recipe tutorial. For more tasty ideas, find me on Instagram @sipbitego and see my latest sous vide recipe videos on the Sip Bite Go channel.

The Perfect Sous Vide Setup

Everyday I'm asked, "what do you need to sous vide food?". Here's my answer.

A sous vide machine.
Option 1: "stick" models like the Joule, Anova, or Instant Pot Slim.
Option 2: "multipot" models like the SousPreme or InstantPot Duo Evo Plus.
Sous vide container.
If using a sous vide "stick" model, you need something to hold the water the food cooks in, like a bucket or stockpot.
Bags to cook sous vide food.
Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
Nice-to-have accessories for sous vide cooking.
– Sous vide weights to hold down food that floats.
– Mini mason jars for desserts and sous vide egg bites.
– Cast iron skillet to sear sous vide steaks to finish them.
My sous vide cookbook with 100+ recipes.

cutting fall apart sous vide short ribs — This is a decadent meal for a holiday or date night in… I hope you love it as much as I do.

fall apart sous vide beef short ribs with fork

Ingredients for sous vide beef short ribs

▢ 4 pounds beef short ribs bone-in
▢ 4 tablespoons butter softened
▢ 3 tablespoons olive oil divided
▢ 1 tablespoon shallots diced
▢ 1 teaspoon salt
▢ 1 teaspoon pepper
▢ 4 sprigs rosemary
▢ 1 tbsp parsley fresh, chopped, for garnish

For the sauce

▢ 1 tablespoon butter
▢ ½ cup juice from cooked short ribs or beef stock
▢ ½ tablespoon black peppercorns crushed
▢ ½ teaspoon Dijon mustard
▢ 2 tablespoons heavy cream
▢ ¼ teaspoon salt
▢ ¼ teaspoon pepper

Prep short ribs. Use a fork to mix together butter, 2 tablespoons of olive oil, shallots, salt, and pepper. Coat the short ribs with the seasoned paste.
Sauté ribs short ribs before sous vide cooking. You can do this step in the Fissler Souspreme multicooker by using the sauté function. Alternatively, you can use a large frying pan on medium-high heat on the stove. Either way, add 1 tablespoon of olive oil to the multi cooker/pan, and sear the short ribs for a few minutes until browned on all sides.
Preheat sous vide machine to 180 degrees F. If sous viding with the Fissler Souspreme, you'll also be able to set the time of the sous vide cook in this step to 24 hours. (The Souspreme will beep when the sous vide water is at the right sous vide temperature to add the food, and again when the food is done cooking for the set time.)
Add short ribs to the bag. Arrange seasoned short ribs and rosemary sprigs in two or more vacuum sealed bags (or ziplock bags with air removed) in a flat layer.
Sous vide short ribs for 24 hours by adding the bagged ingredients to the water. If sous viding short ribs with the Fissler Souspreme multipot, the multicooker lid should be closed and the pressure seal dial should be turned to "release". (If cooking with a "stick" type of sous vide machine, cover the water container with foil to prevent the water from evaporating during the cook, and put a cutting board under the water container, so the high heat doesn't damage the countertops.)
Once short ribs finish cooking, remove them from the bag and move them to a plate (cover them with foil to keep them warm) and preserve the sous vide short rib juice to make the sauce. To utilize the leftover beef juice, strain the juice from the vacuum sealed bag over a bowl with a sieve. Alternatively, you can make the sauce using beef stock.
Make the sauce. You can do this step by in the Fissler Souspreme multicooker by utilizing the sauté button. Alternatively, you can make the sauce in a pan on the stove on medium heat. First, melt the butter, then add in and whisk together the strained juice from the cooked short ribs, mustard, heavy cream, salt, and peppercorns. Stir regularly as sauce thickens for 5-10 minutes. The sauce will turn light brown and it's ready to enjoy when the consistency is thick enough to coat the back of a spoon. Pour sauce on short ribs and serve with a sprinkle of fresh parsley.

See the recipe: https://sipbitego.com/sous-vide-beef-short-ribs

See the recipe video: https://youtu.be/H36es3I1RPQ

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Source: https://sipbitego.com/sous-vide-beef-short-ribs/