72-Hour Sous Vide Short Ribs (2024)

FAQs

Can you sous vide short ribs for 72 hours? ›

I am glad I did because judging by the outcome I knew the ribs need 72 hrs for tender meat. Any gravy or marinade that you know goes well with beef can be used in substitution for the Korean marinade I chose. The ribs turned out soft and tender and very flavorful. Its worth the wait.

Season the short ribs generously with salt and pepper. Place a few garlic cloves and fresh thyme sprigs in the vacuum-sealed bag with the ribs. Cook the short ribs sous vide at 144°F (62°C) for 24 hours. After sous vide cooking, sear the ribs in a hot skillet with butter until they develop a beautiful crust.

These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

Barbecue the short ribs using the 3-2-1 method: 3 hours without foil, then 2 hours wrapped in aluminum foil, then 1 more hour without foil. After three hours of cooking, the short ribs will look something like those shown in the fourth photo above.. Wrap each slab in aluminum foil and return them to the cooker.

Technically, yes. Anything can become overcooked in the slow cooker if it goes for too long. Fortunately, since there's plenty of liquid in a stew, there's very little risk of that happening in this recipe. Still, I don't recommend cooking longer than the 8 hours listed!

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there. (On the opposite end of the spectrum, if the beef is tough, it needs to cook longer!)

Remove the ribs when the internal temperature reaches 205f (96c). Measure the temperature using the thickest part of the ribs. The probe should insert into the meat without resistance and like it would into butter.

When the beef short ribs are fork tender they are finished cooking. This is usually at 190-195°F but can be lower or higher than that. Let the meat rest under foil for about 10 minutes before slicing and serving.

Using a leave-in probe thermometer like ChefAlarm^® will help us know when to take the meat from the oven. Ribs like these won't be done until they hit a temperature of about 203°F (95°C), so stick the probe into the thickest part of the largest rib and set the high-temp alarm.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Can you put too much liquid in short ribs? ›

The braising liquid needs to fill the pan enough to cover most of the meat, which gives it time to break down the sinews and connective tissue. However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce.

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.

The 321 Method for Ribs is a popular method of cooking ribs on the grill or in the oven. It involves prepping, seasoning and cooking the ribs slowly over low heat for three hours. The first two hours are devoted to preparing the rub and marinade, while the last hour is used to cook the ribs at a higher temperature.

These ribs are the bones that are cut off from a Prime Rib Roast. They may not be as meaty but they are just as delicious. Lay the beef bone side down and fat side up while cooking in the oven.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

There's no limit to cooking ribs sous vide for 36 hours or more. When I bite into a good barbecued rib, there are a few things I look for. First is texture. Ribs should be tender, never greasy, and the meat should still have a definite bite.

The key is to marinate the meat long enough (at least 4 hours) but not too long or the meat becomes mushy. So beware: don't marinate your short ribs for more than 24 hours!