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Sous Vide Short Ribs

Falling-off the bone sous vide pork ribs ahve a sticky-sweet coating from your favorite BBQ sauce: a must-make, hands-off dinner recipe.
Prep Time 20 minutes
Cook Time 12 hours 15 minutes
Total Time 12 hours 35 minutes
Servings 4
Calories 633kcal


  • Sous Vide Wand
  • Sous Vide Container
  • Sous vide bag
  • Sous Vide Clips
  • Baking sheet
  • Alumium foil or parchment paper
  • Pastry brush
  • Small bowl


  • pounds beef short ribs bone in
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • 1 cup BBQ sauce of your choice


  • In a large pot or container, heat 8 liters of water to 158°F/70°C with a sous vide machine.
  • Trim off any sinew and fat on the short ribs.
  • In a small bowl, combine the salt, brown sugar, pepper and garlic powder. Cover the ribs with the seasoning mix.
  • Pack the ribs into a sous vide bag and submerge in the water bath. Cook for 12 hours.
  • Remove the ribs from the bag, discard the bag and the remaining liquids. Cool the meat completely.
  • Preheat the oven to 410°F/210°C. Line a baking sheet with aluminum foil or parchment paper.
  • Place the ribs on the prepared baking sheet and pat them dry with a dish towel. Coat the ribs all over with the BBQ sauce, being generous with the sauce. Roast, uncovered, for 10-15 minutes, until the sauce starts to boil and stick to the ribs.
  • Finish with salt and pepper and serve.