Sous vide barbecue short ribs

From Cookipedia

Yet another experiment at sous vide cooking using my homemade sous vide conversion kit. Short ribs are probably much better suited to slow cooking (Beef short ribs (slow cooker recipe)) than sous vide cooking as they need prolonged cooking to break down the fats and collagen to make them palatable. 10 hours in the slow cooker is just about right from the experiments I've done. Anyway, to my thinking, the benefits of sous vide cooking in a sealed pouch would be in concentrating the marinade flavours.

An oversized bag hung vertically lessens the chance of liquid being sucked into the sealer

In the end the results were very good, but no better than slow cooking the short ribs.

I cooked the short ribs in the marinade for 24 hours at 75°C(167°F)

Sous vide barbecue short ribs
Servings:Serves 2
Calories per serving:1975
Ready in:1 day, 15 minutes
Prep. time:15 minutes
Cook time:1 day
Difficulty:Average difficulty
Recipe author:Chef
First published:9th February 2015

Best recipe review

Hard to find short-ribs


But worth searching for.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe



  1. Mix the marinade ingredients together (I microwaved them for a minute just to melt the chocolate and enable it to mix well)
  2. Place the marinade and the short ribs in an oversized vacuum pouch. This helps prevent the marinade being sucked into the sealer.
  3. Cook sous vide at 75° (167°F) C for 24 hours.

Serving suggestions

This went well served with peas, carrots, some extravagant looking pasta and some of the sauce poured over.

Chef's notes

As short ribs release an awful amount of fat, it might be an idea, if you have the time, to allow them to cool, skim the solidified fat and reheat to serve.

See also

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