Overview

A long-cooked, sous vide short rib designed for maximum tenderness and depth with minimal effort on serving day. Forty-eight hours at 60 °C (140 °F) yields butter-soft meat that still slices cleanly. The ribs are chilled (and optionally frozen) in their own juices, then reheated, aggressively seared, and finished with a glossy reduction made from the bag liquid.

Ingredients

(per 2–3 lb beef short ribs)

• 2–3 lb beef short ribs
• Kosher salt
• Freshly ground black pepper
• ½–1 tsp soy sauce or Worcestershire sauce
• 1–2 cloves garlic, lightly crushed
• 1 small sprig thyme or ½ bay leaf
• Optional: 1–2 tbsp unsalted butter

Equipment

• Sous vide circulator
• Vacuum sealer or freezer-grade zip-top bags
• Ice bath setup
• Cast iron skillet (preferred) or broiler/torch
• Small saucepan
• Paper towels

Method

1. Season

Season the short ribs lightly but evenly with salt and pepper on all sides.

2. Bag

Place ribs in a vacuum or zip-top bag with: - Soy sauce or Worcestershire - Garlic - Thyme or bay leaf - Butter, if using

Seal tightly.

3. Sous-Vide Cook

Cook at 60 °C (140 °F) for 48 hours, undisturbed.

4. Chill Immediately

When cooking is complete: 1. Transfer the sealed bag directly into an ice bath for 30 minutes 2. Refrigerate at least 1 hour to fully set the fat and juices

This step is critical for texture, storage, and sauce quality.

5. Store (Choose One)

Same-Day Service
Hold the sealed bag in a 140 °F sous vide bath until ready to finish.

Freezer-Friendly Option (Recommended)
Freeze the chilled ribs in the same bag with their juices, laid flat. This locks in moisture and creates a built-in sauce base.

6. Reheat (If Frozen)

Reheat the sealed bag in sous vide at 140 °F for 1–2 hours
(use the full 2 hours if completely solid-frozen).

7. Dry and Sear

Remove ribs from the bag and dry aggressively with paper towels.

Sear using one of the following: - Ripping-hot cast iron (30–60 sec per side) preferred - Broiler (1–2 minutes) - Torch (best as a supplement, not primary heat)

Aim for a deep, even crust without overcooking the interior.

8. Make the Glaze

Pour the bag juices into a small saucepan. Boil hard until:

• Thick
• Glossy
• Syrupy

Optional enrichments: - Small knob of butter - Tiny splash of balsamic vinegar or lemon juice for brightness - Splash of red wine

Brush or spoon glaze over the ribs just before serving.