48-Hour Sous Vide Short Ribs Braised in Beer

Want short ribs with a perfectly pink center and a steak-like bite? This 48-hour sous vide method at 135°F yields sliceable, tender short ribs rather than the usual fall-apart texture. Paired with a robust beer-based braising liquid, the result is a refined, comforting dish that highlights the beef’s flavor while keeping a satisfying, steak-like mouthfeel.

A plate of 48 hour sous vide short beef with herbs, served on mashed potatoes and garnished with chopped vegetables.

We tested a lower sous vide temperature—135°F—for a full 48 hours and discovered a different way to enjoy short ribs. Instead of shredding into strands, the meat remains sliceable, with a tender texture and a rosy center. A beer-forward braise adds depth and a subtle bitterness that balances the beef’s richness.

Ingredients

2–3 lbs boneless short ribs
2 tsp kosher salt
1 tbsp neutral oil (vegetable or canola)
1 onion, minced
2–3 carrots, sliced
2–3 celery stalks, diced
3 garlic cloves, minced
2 tbsp tomato paste
8 oz dark beer (stout or porter works well)
2 cups beef broth
5–6 sprigs fresh thyme
Freshly ground black pepper

How to Make Sous Vide Beef Short Ribs

Brown the short ribs: Pat the ribs dry, season generously with kosher salt, and sear in a hot Dutch oven with oil until well-browned on all sides (about 5–7 minutes per side). Remove and set aside.
Prepare the ale braising liquid: In the same pot, sauté the minced onion until translucent (5–7 minutes). Add carrots and celery; cook another 4–5 minutes. Stir in garlic for 30 seconds, then mix in tomato paste. Pour in beer a little at a time to deglaze the pan, scraping up browned bits. Add beef broth and thyme and bring to a simmer. Remove from heat and cool slightly.
Seal and sous vide: Preheat your sous vide bath to 135°F. Place the browned short ribs in a gallon-sized vacuum-seal bag (or a high-quality zip-top bag using the water displacement method). Add any reserved pan juices and the cooled braising liquid, then seal the bag. Submerge the sealed bag in the water bath and weigh it down so it stays completely submerged. Cook for 48 hours.
Finish and serve: Remove the bag from the bath and let it rest briefly. Open carefully, transfer ribs and braising liquid to a platter, and slice the ribs. Season with freshly ground black pepper and chopped parsley if desired. Serve over mashed roasted root vegetables, creamy polenta, or mashed potatoes to complement the rich sauce.

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

Sous vide machine cooking food in a water bath, container marked with measurements up to 12 quarts, bagged ingredients visible underwater.

Tips for Perfect Sous Vide Short Ribs

Brown thoroughly: Don’t skip searing. A deep crust builds flavor and creates the fond that flavors the braise.
Seal carefully: Make sure your bag is sealed with no air pockets. If using a zip-top bag, use the water displacement method and keep the liquid level just below the seal.
Keep submerged: Use weights or an object safe for sous vide to keep the bag completely underwater for consistent cooking.
Cool braise before sealing: Add the braising liquid to the bag only after it has cooled slightly to avoid overcooking or damaging the seal.

How to Serve Sous Vide Beef Short Ribs

These ribs pair beautifully with pureed roasted root vegetables—try turnips and parsnips with rosemary—creamy polenta, or classic mashed potatoes. The concentrated braising liquid makes a rich sauce; spoon it over the meat and the side for a restaurant-style presentation. Leftovers are versatile: thinly sliced, they work great on sandwiches or as a topping for loaded fries or nachos.

Two plates of sous vide short ribs with mashed root veggies and vegetables on a wooden table with decorative napkins and a plaid cloth.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place ribs in a skillet over low heat with a splash of the braising liquid and cover; warm gently for 15–20 minutes to preserve texture. Reheating slowly keeps meat tender and prevents drying.

Nutrition (approximate per serving)

Calories: 327 kcal | Protein: 31 g | Fat: 18 g | Carbohydrates: 7 g | Sodium: approx. 1230 mg. Nutrition values will vary depending on ingredient brands and portion sizes.