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Overview
Short ribs can stay rosy and sliceable or cook until they pull apart like a braise. The hotter and longer they cook, the softer they become; finish with a sear, glaze, or sauce.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Steak-Like | 135°–140°F | 145°F | 24 hours | 48 hours |
| Braise-Style | 165°F | 145°F | 24–36 hours | 48 hours |
| Shredded | 175°–185°F | 145°F | 30–48 hours | 72 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 135°–140°FSteak-Like
- Rosy short ribs that stay firm enough for clean slices.
Best for
- English-cut ribs
- Boneless short ribs
Notes
- Dry thoroughly, sear or grill to build bark.
Tips
- Score the fat cap before searing so rendered fat bastes the meat and creates even bark.
- 165°FBraise-Style
- Spoon-tender ribs that still hold together on the plate.
Best for
- Bone-in ribs
- Korean kalbi
Notes
- Add aromatics (star anise, citrus) to the bag for depth.
Tips
- Bag with red wine, soy, or aromatics so the braising liquid tastes layered from the start.
- 175°–185°FShredded
- Soft beef that shreds easily for tacos, bowls, or sandwiches.
Best for
- Pulled beef
Tips
- Shred while the beef is piping hot so collagen doesn’t re-set and clump.
- Spread shredded meat on a sheet pan and broil for 2–3 minutes to build crispy bits before saucing.
Get it ready
- Season with salt and your favorite spices.
- Add garlic, herbs, or citrus if you like.
- Seal the short ribs, or water-displace the air before closing a zip-top bag.
- Make sure the bag stays fully submerged while the food cooks.
Finish and serve
- Take it out of the bag and pat it dry.
- Brown it quickly in a hot skillet, under the broiler, or on the grill.
- Rest for at least 3 minutes before slicing.
- Serve right away.
Useful tips
- Short ribs are the most versatile braising cut in the sous vide world. At 135°–140°F they eat like prime rib. At 165°F they fall apart like a braise. At 175°–185°F they shred for tacos. The temperature determines the texture.
- English-cut (bone-in, thick) short ribs are the best choice for sous vide. Flanken-cut (thin, cross-bone) ribs are meant for quick grilling and do not benefit from long cooks.
- For steak-like texture at 135°–140°F, plan on 24–48 hours. The collagen needs that time to soften even at lower temperatures. Under 24 hours the connective tissue remains chewy.
- Anti-tip: do not cook short ribs at 150°–155°F thinking you will get the best of both worlds. That temperature zone gives you meat that is neither steak-like nor braise-like. Commit to under 145°F or over 160°F.
Questions
QSteak-Like: Why run short ribs 24 hours at 135°–140°F?
That window keeps the center rosy while the long cook tenderizes collagen. Less time leaves connective tissue chewy.
QSteak-Like: What’s the best way to finish steak-style ribs?
Get the exterior very hot — grill, cast iron, or torch — then brush with a glaze made from clean separately reserved ingredients and slice after the required rest.
QBraise-Style: How long should I cook for braise-style texture?
Plan on 24–36 hours at 165°F. Under 24 hours the connective tissue hasn’t fully broken down; beyond 36 the meat can get stringy.
QBraise-Style: Can I add vegetables to the bag?
Avoid starchy veg — they break down. Instead, add aromatics and finish with freshly roasted vegetables outside the bag.
QShredded: Why cook as high as 175°–185°F?
Thick connective tissue in short ribs needs higher temps plus time (30–48 hours) to fully liquefy for that shreddable texture.
QShredded: Can I make crispy burnt-end style bites?
Yes — after shredding, form into rough chunks, brush with sauce, and broil or air fry until edges char.
Cook safely
Use the chart for timing, then check the thickest part of the short ribs with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices.
If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.