These sous vide short ribs are rich, smoky, and fall-apart tender. Cooked low and slow, then finished with a quick sear and a bold chipotle-tomato sauce that clings to every bite, they walk the line between comfort food and absolute showstopper.
In my kitchen, I don't sous vide because it's trendy. I do it because the results are kind of ridiculous (in the best way), especially with short ribs. You get that deep, beefy flavor, full-on tenderness, and a sauce that makes you want to drag your finger through the pan when no one's watching.
This version's got a smoky backbone. Chipotle in adobo. Garlic. Cumin. A little tomato for balance. It leans Latin-ish but stays simple. After 24 hours (or more) in the bath, the meat practically shreds on contact. Then it hits a hot pan just long enough to get those crispy edges we all chase.
When I tested it, I wasn't trying to impress anyone. I just wanted dinner to feel worth it. It delivered. Like, stop-what-you're-doing-and-lean-over-the-stove good. I've made it three times since, and no one's tired of it yet—including me.
If you're into beef that feels slow-braised but doesn't ask you to hover all day, this is your move. Once you give sous vide cooking a try, you will be just as hooked as I am.
And if you're looking for other favorites around here, check out my Sous Vide Chicken Breast and Marinated Skirt Steak. For sides, don't miss Sauteed Zucchini and Asparagus.
Ingredients and Substitutions
- Beef short ribs: Look for well-marbled English-cut short ribs or Flanken Cut. Boneless short ribs work, too, but reduce cook time slightly.
- Stewed tomatoes: Use canned diced tomatoes if needed. Fire-roasted tomatoes add extra depth
- Chipotle chile pepper in adobo sauce: Found in the Latin foods aisle. Use more for added heat or substitute with chipotle powder for milder flavor.
- Adobo sauce: Use sauce from the same can as the chipotle pepper. Freeze leftovers in small portions for later use.
- Onion: Yellow or white both work. No need to be precise—rough chop is fine for blending.
- Minced garlic: Fresh cloves of garlic are best. Jarred works in a pinch, but the flavor will be milder.
- Smoked paprika: If you only have sweet paprika, add a drop or two of liquid smoke.
- Dried oregano: Mexican oregano is preferred if available. Regular oregano is fine too.
- Cumin: I typically use ground cumin for convinence. If you have cumin seeds, I recommend that you toast them in a dry skillet and then grind them. You will be rewarded for your efforts as the flavor is exceptional.
- Avocado oil: You could an sub with ghee or another neutral oil.
Tips & Tricks for Sous Vide Beef Short Ribs
Bag floating?
Trapped air causes floating and uneven cooking. Use the water displacement method or add a sous vide weight or heavy spoon to keep the bag submerged.
Want to make ahead?
Cook and then plunge the bag into an ice water bath. Refrigerate for up to three days. Reheat in a sous vide bath at 130°F until warmed through, then sear. Perfect for entertaining.
Looking for a different flavor profile?
Make a marinade with ⅓ cup soy sauce, ⅓ cup dry red wine, ⅓ cup beef stock, 1 diced shallot, 2 peeled carrots, 2 cloves garlic, and 2 tablespoons brown sugar. Process in a food processor. Add to the bag with the beef ribs and then finish with 2 bay leaves and 2 sprigs fresh thyme.
Sous Vide Beef Short Ribs Instructions
Season ribs with salt.
Boil sauce, then simmer for 10 minutes to thicken.
Sprinkle ribs with remaining salt and sear 3 minutes per side.
Serve ribs with reduced sauce spooned over the top.
Sous Vide Beef Short Ribs
Ingredients
- 3 pounds beef short ribs
- 1 ½ tablespoons sea salt divided
- 14 ounces stewed tomatoes
- 1 canned chipotle Chile pepper in adobo sauce
- 1 tablespoon adobo sauce
- 1 onion roughly chopped
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Instructions
- Preheat the water bath to 149°F. Season all sides of the short ribs with 1 tablespoon of salt. (You can refrigerate overnight if you like.) Place in a vacuum sealer bag.
- In a blender, combine the tomatoes, chipotle chili pepper, adobo sauce, onion, garlic, paprika, oregano, cumin and black pepper. Process until smooth.
- Pour over the beef ribs and seal the bag.
- Immerse in the water bath and cook for at least 24 hours or up to 72 hours.
- When the time is up, transfer the ribs to a paper towel lined plate and strain the juices into a pot. Discard the solids.
- Bring to a boil, and reduce to a simmer. Cook for 10 minutes.
- While the sauce cooks, preheat a skillet or griddle to medium-high heat.
- Add the oil. Sprinkle the ribs with the remaining ½ to 1 ½ teaspoons of salt. (Adjust the amount to your personal liking.)
- Cook the ribs for about 3 minutes per side.
- Serve warm with the sauce.
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