Beer Braised 48 Hour Sous Vide Short Ribs

Want ribs with a perfect pink center? Our 48-hour sous vide method at 135°F creates tender, sliceable ribs with a steak-like texture, instead of the traditional fall-apart texture. Combined with a rich beer braise, this technique offers a noticeably different approach to this favorite comfort food.

A dish of 48-hour sous vide herbed beef, served over mashed potatoes and garnished with chopped vegetables.

We are experimenting with ours sous vide recipes. By lowering the sous vide temperature to 135 degrees for a full 48 hours, we’ve unlocked a whole new way to cook this classic cut.

Forget about falling-apart tenders – these ribs cut like a premium steak. We’ve found that this lower temperature, combined with a longer cooking time, creates something special. Instead of the usual shredded meat, you’ll get beautifully tender slices with a rosy center, and the beer braising adds depth and complexity that will make your guests do a double take.

Ingredients

Boneless ribs
Kosher salt
Oil
Onion, Carrots, Celery, Garlic
Tomato concentrate
Dark beer, beef broth
Fresh thyme
Freshly ground black pepper

How to prepare sous vide beef ribs

Brown the ribs: Season and sear the ribs on all sides in a hot Dutch oven to develop a flavorful crust.
Prepare the Ale braising liquid: Sauté the vegetables, stir in the tomato paste, deglaze with the beer, then add the beef broth and thyme.
Sealing and Sous Vide: Transfer the ribs and braising liquid to a vacuum bag, seal and immerse in a 135°F water bath for 48 hours.
Serve: Remove from the bath, slice and serve with the tasty braising liquid and a side dish of your choice.

Three pieces of browned ribs cooking in a pot on a stovetop.

Tips for perfect sous vide ribs

Also the gilding: Don’t skip the browning. Make sure each side of the ribs is well browned for deep flavor development before stuffing them.
Correct sealing: Make sure the vacuum bag is properly sealed to prevent water infiltration. We love it weighted chain to keep the food immersed in the bain-marie.

How to serve sous vide beef ribs

Serve these delicious ribs with roasted root vegetable puree (we love a blend of roasted turnips and parsnips with lots of rosemary) or creamy polenta to complement the rich, meaty flavors and feel like a professional chef when you make it.

Two plates of sous vide ribs with mashed potatoes and greens on a wooden table with decorative napkins and a checked cloth.

Storage and heating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To heat: Place leftovers in pan and cover. Heat over low heat to preserve texture until heated through for 15 to 20 minutes.

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Want sliceable ribs instead of the usual shredded texture? Our 48-hour sous vide method at 135°F delivers incredible results with the rich pub flavor of beer-infused sauce.

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Brown the ribs:

Remove the ribs from the packaging and dry them with paper towels.
Season the chops on all sides with a generous layer of salt.
Preheat a large Dutch oven over medium-high heat. Add the oil and swirl to coat.
Add the ribs and brown for 5-7 minutes on all sides to get a nice crust.
Set aside.

Prepare the beer braising liquid:

Add the diced onions and brown them for 5 hours. 7 minutes until translucent and softened.
Add the carrots and celery and cook for another 5 minutes.
Add the garlic and cook for 30 seconds. Then add the tomato paste.
Slowly pour in the beer, a little at a time, and deglaze the pan, scraping up any browned bits with a wooden spoon.
Add the beef broth and thyme and bring to a boil.
Then remove from the heat and leave to cool slightly.

Sealing and Sous Vide:

Meanwhile, prepare your sous vide water bath at 135 degrees F.
Transfer the chops and any reserved juices to a gallon-sized vacuum-sealed bag.
Then, if it’s cool enough to handle, carefully add the onion-beer mixture.
Seal the bag using the wet setting on your vacuum sealer.
After sealing the bag, slowly lower it into the preheated water bath, allowing any air bubbles to rise to the top.
Use a weighted chain to keep food and liquids completely submerged in the water.
Sous vide the ribs for 48 hours.

To serve:

Carefully lift the bag out of the water bath and let it rest for 5 minutes.
Then open the bag and transfer the ribs and liquid to a serving platter.
Season with freshly ground black pepper and chopped parsley.
Serve the braised short ribs over a hearty side of roasted and pureed root vegetables, such as turnips and parsnips, mashed potatoes or polenta.

Course: Main course

Kitchen: French