🦴 Short Ribs

Short ribs are deeply marbled and collagen-rich, so sous vide lets you decide whether they eat like a steak or a braise. Cook them low and slow for sliceable, rosy ribs with prime-rib vibes, or go hotter for classic fall-apart braise and shreddable results. Because collagen—not thickness—drives the timeline, these cooks are measured in hours (or days), then finished with a ripping-hot sear, grill, or glaze. This guide maps each temperature window to the texture you’re chasing.