Sous Vide Short Ribs: The Easiest 2 Ingredient Beef Short Ribs Recipe

Make mouth-watering short ribs with this simple and foolproof sous vide cooking method. Tender, succulent, and bursting with flavor, this 2 ingredient beef short ribs recipe is sure to become a family favorite.

Sous Vide Beef Short Ribs Recipe

I’m am hooked on my sous vide machine for cooking pretty much everything. I’ve conquered pork spare ribs, glazed carrots, blackened chicken thighs, teriyaki chicken, to name a few.

My friend introduced me to sous vide cooking. She loves to bulk cook proteins on the weekend using the sous vide, refrigerating it, and then finish them on a busy weeknight in just a matter of minutes.

That’s exactly what I did with these easy sous vide short ribs. I cooked them for 48 hours in the sous vide cooker, and then finished them up in a skillet a few nights later.

2 Ingredient Beef Short Ribs

I’ve been doing a lot of research on ways to make flavorful recipes in the sous vide machine. It seems there’s a lot of fancy recipes out there, and I was on a mission to make an easy sous vide beef short rib recipe.

In my book, the shorter the ingredient list, the happier I am. I figured out how to make flavorful short ribs with only 2 ingredients total.

• Dry Onion Soup Mix
• Beef Short Ribs

If you follow us, then you know that we often cook with dry onion soup mix. It’s just so convenient and it packs so much flavor in that little brown packet.

Dry onion soup mix is the perfect ingredient for sous vide because it gives great flavor, and then all the fat and juices from the meat make a delicious gravy to serve over top the meat and mashed potatoes.

What temp to sous vide beef short ribs?

For fall of the bone tender beef short ribs, I like to cook them at 155 degrees F in a sous vide machine for 48 hours.

How long do you sous vide beef short ribs?

The time needed to cook beef short ribs in a sous vide cooker depends on the temperature. My favorite way to cook short ribs is at 155 degrees F for 48 hours. This results in a fork-tender beef.

How to sous vide beef short ribs?

Step by Step Instructions

1. Place beef short ribs in either a vacuum bag or freezer resealable plastic bag, depending on what you have available.
2. Pour dry onion soup mix into the bag.
3. Remove air from the bag with either a vacuum sealer or using the water displacement method.
4. Set sous vide immersion circulator to 155 degrees F. Cook beef short ribs in vacuum-sealed bags for 48 hours. Make sure the beef stays submerged in the water bath.
5. Optional: I like to immediately submerge the bag into an ice bath so that the fats are reabsorbed back into the meat fibers.
6. Refrigerate the meat in the bag to eat later, or immediately finish the meat as follows. Pour the contents of the bag (short ribs and juices) into a large skillet or cast iron skillet. Heat over medium heat to a simmer, and let the juices reduce to the consistency of a gravy.
7. Serve over mashed potatoes, polenta or buttered noodles.

Storage Instructions

Let leftovers cool completely. Transfer to an airtight container, and store in the refrigerator for 3 to 5 days.

For the full ingredient amounts and recipe steps for fall off the bone beef short ribs, scroll to the recipe card at the bottom of this post.

Recipe FAQs

• Beef short ribs tend to be pretty fatty which is why they are so tasty. If desired, peel off the excess fat after cooking, not before. The fat will render out during cooking to give a tender short rib texture.
• I love to cook this recipe on the weekend or when I have extra time. Then, I refrigerate until I’m ready to serve. Place the cooked short ribs in a skillet on low until the juices release and it begins to simmer. To get a thicker gravy, bring to a boil until reduced.
• For a fatty cut of meat, I like to immediately submerge the bag of meat in an ice bath after cooking. This helps the fat reabsorb into the meat fibers, giving a more tender texture. This step is optional.
• No additional salt is needed since there’s quite a bit of sodium in the seasoning packet.

Recipe Variations

• Use a can of condensed French onion soup instead of dry onion soup mix, if desired.
• Add sliced onions to the vacuum bag if you really love onions.
• Right before serving, sprinkle the short ribs in the skillet with gruyere cheese or Swiss cheese. Heat until melted.
• Add a splash of red wine to the sauce as it reduces for a red wine reduction sauce.

Tasty Beef Recipes

Instant Pot Shredded Beef Taco Meat

Crock Pot BBQ Brisket

Slow Cooker French Dip

Crock Pot Beef Roast and Gravy

Kitchen Utensils and Pantry Staples

• Dry Onion Soup Mix
• Vacuum Sealer
• Vacuum Bags or Freezer Bags
• Sous Vide Cooker
• Large Skillet