Sous Vide: Indoor BBQ Short Ribs.

I'm not sure if short ribs popularized sous vide or sous vide popularized short ribs. Does it matter?



Beef short ribs, 4 each, approximately 7 oz/210 g each. If you want to season and/or pre-sear your short ribs, visit HERE to find out how.
Powdered egg white, as needed, or fresh, 1 each mixed well with 1 0z/30 ml of water.
Seasonings, your own personal favorite or one from our dedicated list linked HERE. For today’s recipe, we used our recipe for Cajun Spice with a little less heat and a little more sugar.
Spray release (PAM), as needed.

Chopped parsley, as needed.

10-2-4 Barbecue Baste:

Dr. Pepper, 0.5 cups/125 ml.
Ketchup, 0.5 cups/125 ml.
Garlic powder, 1 Tablespoon.
Molasses, 1 teaspoon.
Worcestershire sauce, 2 teaspoons.
Cider vinegar, 1 Tablespoon.
Frank’s hot sauce, 1 Tablespoon.
Ginger, powdered, 2 teaspoons
Cinnamon, powdered, 2 teaspoons.
Zest of one orange.
Juice of one lemon.
Vegetable oil, 2 Tablespoons.

Click HERE for the Hipster-Cool-Slaw recipe.

















Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags.
Flat bottomed skillet, approximately 12″/30 cm. and at least 3″/90 mm deep.
Sheet pan/cookie sheet.
Infrared or probe thermometer.

Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid.

Actual prep time: 1 hour
Serves 2
Level of difficulty 2.25


Preheat the sous vide bath to 140 F/60 C.

Vacuum seal the short ribs in heat rated sous vide bags. If you are determined to season and/or sear in advance, visit our article on Advance Seared Short Ribs, Process the ribs at the appointed temperature for 48-60 hours to your desired level of tenderness. Test tenderness by using the method explained HERE. When the desired results are achieved, submerge the packages of short ribs in iced water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C until the day of service.

Day of service

Remove the packaged short ribs from the refrigerator and submerge in hot tap water (125 F/52 C) for five minutes to fully melt the gel. Cut open the bags, remove the short ribs and harvest the juices. If processed according to the method explained HERE, the juices can be substituted in any recipe that calls for water or stock. In this case, we will utilize them to make today’s sauce.

Preheat your oven to 350 F/176 C.

Pat the ribs dry and lay on a clean work surface. I use parchment. We want to create a sticky surface so that our BBQ seasonings cling to the ribs.

Dust the ribs generously with powdered egg white on all sides.

Mist with water to dissolve the powdered egg whites (not necessary if you use fresh).

Sprinkle generously with seasoning on all sides.

Mist with spray release (or drizzle with oil) and allow to rest for half an hour.

Stage the ribs into a baking dish. Roast for half an hour or until the surface is browned. Use tongs to dip the ribs in the sauce, shake off the excess and return to the oven for another half hour or until the desired appearance is achieved.

Make sure you check out our recipe for Hipster Cool-Slaw, linked HERE. Place 2-3 oz/60-90 g of coleslaw in the center of the plate.

Drizzle the edge with the extra sauce and set the short rib on top of the slaw.

Don’t forget the chopped parsley!


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Sous vide beef short ribs, BBQ glaze, demi, grits, butter, parsley…all things we like!







The richness of the short ribs is balanced by the crisp chill of coleslaw. Beef short ribs have a solid following, but are under-represented on restaurant menus. There is a reason for this. Short ribs are difficult to cook by traditional methods and alternate between being tough and falling apart. The precision of sous vide prevents this and, with some patience, a consistent end result is assured.

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