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72-Hour Sous Vide Short Ribs

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbLow-SodiumSugar-FreeDiabetic-FriendlyGluten-FreeWhole30Paleo 🦴Carnivore 🥩Halal 🕌Comfort-FoodClean EatingAnabolic DietKeto 🥩

72-Hour Sous Vide Short Ribs yield ultra-tender, sliceable beef with concentrated, beef-forward flavor and a rich, buttery mouthfeel. A long, precise bath locks in juiciness, while a final hot sear adds a savory crust and smoky depth. Ideal for an impressive dinner when you want restaurant-level texture and flavor with minimal last-minute effort.

  • Prep20 mins
  • Cook5 mins
  • Serves6
  • DifficultyMedium
72-Hour Sous Vide Short Ribs
  1. 1

    Heat the water in a sous vide bath to 133 degrees F (56 degrees C).

  2. 2

    Trim any remaining fat from the short ribs; coat them thoroughly with the garlic and salt. Place the ribs in a large resealable plastic bag (use two bags if needed to keep space between the ribs). Seal, using low pressure if using a vacuum sealer, and remove as much air as possible.

  3. 3

    Fully submerge the bag in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Raise the temperature to 144.5 degrees F (62.5 degrees C) and cook for an additional 12 hours.

  4. 4

    Remove the ribs from the water bath; let them rest in the bag on a cooling rack set over a baking sheet until cool enough to handle.

  5. 5

    Take the ribs out of the bag and drain. Set the ribs on a work surface, turn them so the bones face up, and slice the meat between the bones to separate. Cut the membrane running along each rib; slide the bone free from the meat. Trim any extra fat and cut into serving pieces. Pat the ribs dry with paper towels; place them back on the cooling rack.

  6. 6

    Heat a skillet until it is smoking hot. Add the ribs and brown them quickly, 30 to 60 seconds per side.