Braised Sous Vide Short Ribs

Before I began Sous Vide Cooking, I would always walk by the meat counter and see the most beautifully marbled short ribs I had ever seen. Every time. Taunting me. I would eventually put them back, thinking it was too much baby sitting. As I got more and more acquainted with my SV I realized how easy it really was to cook these tender, succulent, and beefy flavor bombs. I stumbled on a cook from the Chef Steps App called Bomb Braised Short Ribs and finally decided I would give short ribs a go.

🔪Prep Time 20 minutes

🛁Sous Vide Time 24 hour @158F/70C

🥩 Total Time 24 hour 20 minutes


  • 1 large white onion, diced
  • 3 Stalks celery, diced
  • 1 Large Carrot
  • 2 Garlic cloves
  • 1.5-2lbs beef Short Ribs
  • Salt/Pepper to taste
  • 45g Tomato Paste
  • 250ml wine
  • 1.5oz Demi-glace (store bought or homemade)
  • Chili Flakes to taste


Prepping those veggies. Dice the celery and onion. The original recipe called for grated carrot and that is the way to go here. Do as I say, not as I did.

Next, I went to work on those beautiful short ribs. Salt and pepper each side generously. We are going to pre sear here to start building some great flavor as these braise in the bag.

Heat a large pan (Cast Iron Skillet works great) over medium high heat. Once the pan is hot, add in some high smoke point oil to coat the bottom of the pan. Sear each side of the short ribs till they are a nice golden brown (1-2min a side).

Take them out of the pan and set aside.

One of the best parts about this is using the one pan and just combining the flavors and just building them up. Leave all those juices and bits from searing the short ribs in the pan and keep it on medium high. Add your onions, celery, carrot and garlic. Sweat the veggies down until the onions are translucent.

Once you get your onions to translucent, add the tomato paste, then the wine, and finally the demi-glace. Top with chili flakes. From here, continue to stir and combine the pan until you get to a thickish paste.

At this point the kitchen smells heavenly and you are already thanking me. Let the mixture from the pan cool a little. After it has cooled. Place the short ribs in your bag and pour the mixture over them. If you’re doing a bigger cook of short ribs. Dont be afraid to split the mixture into two bags.

Set your Sous Vide cooker  to 158F/70C and place bags in bath.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container  with binder clips.

After cooking these short ribs for 24 hours they are done. Yep, thats it. Remove from the bag and you can plate right up. I Love putting my short ribs on top of a large helping of mashed potatoes.

And dont forget to drizzle the bag juices and veggies over top and call me in the morning.


The only way I can explain this is to say they were out of this world. I referenced the term flavor bomb earlier in the blog and thats what this is. Every bite is just tender, succulent, and flavorful. This is a must try. MUST. TRY.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Equipment List Links:

Vacuum Sealer: Anova Vacuum Sealer

Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags

Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags

Sous Vide Circulator: Anova Nano 

Sous Vide Circulator: Anova Pro

Sous Vide Container: Anova Sous Vide Container

Chef KnifeWustoff Chef Knife

Meat Church Rub: Meat Church Rub

BBQ Sauce: Lillies Smokey Hot

Sheet Pan With Wire Rack: Sheet pan with a rack

Skillet: Skillet

Meat Tenderizer: Meat Tenderizer

About The Author


This is me. I am Groot.


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