Overview
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.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Steak-Like | 135°–140°F | 24 h | 48 h |
| Braise-Style | 165°F | 24–36 h | 48 h |
| Shredded | 175°–185°F | 30–48 h | 72 h |
Collagen breakdown drives cook time, not thickness. These times apply to any size cut.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Cook at least 24 h to fully pasteurize and render collagen. Cook 24–36 h for collagen breakdown. Cook 30–48 h for total collagen melt. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately.
See our food safety guide.
Texture Profiles
- 135°–140°FSteak-Like
- Sliceable, rosy short ribs with prime-rib vibes.
- 165°FBraise-Style
- Classic spoon-tender texture with still-sliceable sections.
- 175°–185°FShredded
- Fully shreddable beef for tacos, bowls, and sandwiches.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving