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72-Hour Sous Vide Short Ribs

This recipe leverages the sous vide technique to transform beef short ribs into incredibly tender, succulent perfection over 72 hours. Seasoned simply with garlic and smoked salt, the low-and-slow cooking method ensures a melt-in-your-mouth texture. A final sear creates a beautiful, flavorful crust, making this a show-stopping dish with minimal active cooking time.
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Total Time 25 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 10649.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 pounds beef short ribs
  • 8 cloves garlic crushed
  • 2 tablespoons smoked salt

Equipment

  • 1 Sous Vide Immersion Circulator Essential for precise temperature control over long cooking times.
  • 1 Large Water Bath Container Insulated container or large pot to hold water and immersion circulator.
  • 1 Vacuum Sealer and Bags Alternatively, heavy-duty zipper-lock bags can be used with the water displacement method.
  • 1 Cast Iron Skillet For achieving a perfect, flavorful crust after the sous vide bath.
  • 1 Tongs For safe and easy handling of hot ribs during searing.

Method
 

  1. Preheat your sous vide water bath to 135°F (57°C) for tender, medium-rare ribs.
  2. Generously season the beef short ribs with smoked salt and crushed garlic, ensuring even coverage.
  3. Place the seasoned short ribs into vacuum seal bags, distributing them in single layers to prevent overcrowding.
  4. Seal the bags using a vacuum sealer, or use the water displacement method for zipper-lock bags, ensuring no air remains.
  5. Submerge the sealed bags into the preheated water bath, ensuring they are fully immersed.
  6. Cook for 72 hours, maintaining the consistent water temperature throughout the entire duration.
  7. Once cooked, remove the bags from the water bath and transfer the ribs to an ice bath for 15-20 minutes to chill completely if not serving immediately, or proceed to searing.
  8. Remove ribs from bags, pat them thoroughly dry with paper towels to ensure a good sear.
  9. Heat a cast iron skillet over high heat with a high smoke point oil until shimmering. Sear ribs on all sides until a deep, golden-brown crust forms, about 2-3 minutes per side.
  10. Rest the seared short ribs for 5-10 minutes before serving to allow juices to redistribute, then slice and serve.

Notes

For truly exceptional short ribs, precision is key. The 72-hour sous vide ensures unparalleled tenderness and even cooking. After the bath, a crucial step often overlooked is a high-heat sear. Pat the ribs thoroughly dry before searing in a blazing hot cast iron skillet with a touch of high smoke point oil like grapeseed or avocado oil. This develops a rich, flavorful Maillard crust, providing textural contrast. Don't crowd the pan; sear in batches if necessary. Consider adding aromatics like fresh thyme or rosemary sprigs to the vacuum bag for an added layer of complexity. Resting the ribs after searing is vital to allow juices to redistribute, ensuring a succulent bite. A rich braising liquid made from the bag juices can elevate the dish further.