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These sous vide boneless beef short ribs are absolutely melt-in-your-mouth tender, almost completely hands off to make, and practically fool-proof, making it easy to get restaurant quality results.
Cooking these boneless beef short ribs low and slow with the sous vide machine makes them so tender and delicious you will absolutely fall in love with them. The tender ribs stay perfectly moist and never get dry using the sous vide method.
And let's not forget the mustard sauce...Dijon mustard mixed with some honey, paprika and horseradish makes a sauce with a perfect tang to complement the beef, while also adding just a hint of sweetness. It's one of my favorite recipes for sauce.
Serve this short rib recipe over mashed potatoes, polenta or rice. I also included some other serving options - use the table of contents to jump right to it if you like!
You might also like these sous vide short ribs with red wine sauce.
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Why Sous Vide Short Ribs?
- Cooking the beef short ribs low and slow for a long time using the sous method allows them to come out melt-in-your-mouth tender.
- Much of the long cook time is hands off making this an ultra easy recipe to make!
- The mustard sauce adds the perfect acidity to complement the rich beef.
- You can make this dish ahead of time and easily reheat when ready to serve!
- You can adjust the temperature to get a succulent, sliceable texture to a braised, more shreddable texture.
- They can be cooked straight from frozen for convenience.
- A quick sear in a cast iron pan at the end adds a delicious browned crust.
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What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
What is the Water Displacement Method?
The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).
Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Tools Used
You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
For this recipe, we are using boneless beef short ribs. If you're looking for a bone-in short rib recipe, try these sous vide short ribs. Trim off any excess fat on the short ribs.
As usual, the higher quality meat you use, the better your results will be. That said, the results will come out outstanding no matter what 🙂
I always recommended using a high smoke point oil like avocado oil for searing. Lower smoke point oils can burn over high heat and give your meat a bitter taste.
The mustard sauce is quite simple to make as well - you just mix the ingredients together! We love to use a good quality Dijon mustard and make sure to use fresh grated horseradish, NOT horseradish sauce.
A little honey, heavy cream, white wine vinegar, garlic powder and hot paprika are used. You can substitute any type of paprika for the hot if you need to.
Step By Step Instructions
Heat a sous vide water bath to 155°F. Season the beef short ribs with the salt and black pepper, place in a vacuum seal plastic bag (or ziplock bag if using the water displacement method) and use a vacuum sealer to seal.
You can also cook the meat at 132°F for a medium rare, more steak-like texture, or up to 165°F for a completely shred-able texture.
Cook in the water bath for 48 hours, ensuring the sous vide bag stays submerged the whole time.
Combine the mustard sauce ingredients (except salt) in a bowl and mix together well. Add the salt as needed for taste. Store in the fridge until ready to use.
When the short ribs are done cooking, remove them from the water bath and bag and pat completely dry with a towel or paper towel.
Heat a cast iron skillet over high heat and add the avocado oil.
Sear the short ribs for about 45-60 seconds per side, until a golden brown crust forms.
Remove and serve with the mustard sauce on top or on the side.
Expert Tips
- Pat the surface of the cooked short ribs as dry as possible before searing it to ensure a good crust forms. It takes longer to sear when it's wet, running the risk of overcooking.
- Make sure the sous vide bag stays submerged in the water and the water level does not evaporate (your sous vide machine will stop working). I recommend covering the water bath and using sous vide magnets to avoid having to babysit it.
- You can also cook the meat at 132°F for a medium rare, more steak-like texture, or up to 165°F for a completely shreddable texture.
- Never cook red meat below 130°F for longer than 2 ½ to 3 hours for food safety reasons.
- Don't add the salt to the mustard sauce until you have tasted it. Then adjust it to get the flavor you want.
- You can make these in advance, then store them in the fridge/freezer until ready to use. Warm them and then sear them according to the instructions above.
- You can cook them straight from frozen with no additional time needed.
- You can grill or broil the short ribs instead of searing them. If you broil them, line your baking sheet with aluminum foil.
Serving Options
- Serve them over top of one of these dishes:
- Garlic mashed potatoes, sous vide mashed potatoes or truffle mashed potatoes
- Creamy polenta or cheesy grits
- Buttered noodles or even zoodles to keep it keto
- Substitute the mustard sauce for one of these favorites:
- Serve one of these favorite vegetable side dishes:
Frequently Asked Questions
The best short ribs recipe for a medium rare, sliceable texture, is to cook short ribs in a sous vide bath at 132°F for 48 hours. For a more braised-like end result, cook them at 155°F for 48 hours.
Due to their tougher texture, it is best to braised boneless short ribs in the oven, stove top or using the sous vide method. Using the sous vide method will give you amazingly tender results every time.
Boneless short ribs are from the same muscle as short ribs, just in a slightly different location where there is no bone.
Beef short ribs are a tough cut of meat with a tougher texture than many other cuts of meat and benefit greatly from low and slow braises and sous vide cooking.
Storage and Reheating Options
These boneless beef short ribs can be cooked in advance then stored in the fridge for 5-7 days until ready to sear and serve. Reheat them in a 132°F water bath before searing.
You can also store them in the freezer for up to 3 months, thaw in the fridge overnight, heat them in a 132°F water bath, sear and serve.
Leftovers can be stored in the fridge for 3-5 days, reheated in a water bath, a skillet or the microwave, being careful not to overcook.
More Sous Vide Recipes
- Sous vide chuck roast
- Sous vide baby back ribs
- Sous vide pork ribs
- Sous vide beef ribs
- Sous vide prime rib
- Sous vide brisket
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
48 Hour Sous Vide Boneless Beef Short Ribs With Mustard Sauce
Ingredients
- 2 pounds boneless beef short ribs
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil for searing
Mustard Sauce:
- ½ cup Dijon mustard
- ¼ cup heavy cream
- 1 tablespoon white wine vinegar
- ½ teaspoon hot paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 teaspoon honey
- ½ teaspoon horseradish
- ¼ - ½ teaspoon salt adjust to taste
Instructions
- Heat a sous vide water bath to 155°F.
- Season the short ribs with the salt and pepper and place in a vacuum seal bag (or ziplock if using the water displacement method).
- Cook in the water bath for 48 hours, ensuring he bag stays submerged the whole time.
- Combine the mustard sauce ingredients (except salt) in a bowl and mix together well. Add the salt as needed for taste.
- When the short ribs are done cooking, remove them from the water bath and bag and pat completely dry with a towel or paper towels.
- Heat a cast iron skillet over high heat and add the avocado oil.
- Sear the short ribs for about 45-60 seconds per side, until a golden brown crust forms.
- Remove and serve with the mustard sauce on top or on the side.
Expert Tips:
- Pat the surface of the beef as dry as possible before searing it to ensure a good crust forms. It takes longer to sear when it's wet, running the risk of overcooking.
- Make sure the sous vide bag stays submerged in the water and the water level does not evaporate (your sous vide machine will stop working). I recommend covering the water bath and using sous vide magnets to avoid having to babysit it.
- You can also cook the meat at 132°F for a medium rare, more steak-like texture, or up to 165°F for a completely shreddable texture.
- Never cook red meat below 130°F for longer than 2 ½ to 3 hours for food safety reasons.
- Don't add the salt to the mustard sauce until you have tasted it. Then adjust it to get the flavor you want.
- You can make these in advance, then store them in the fridge/freezer until ready to use. Warm them and then sear them according to the instructions above.
- You can cook them straight from frozen with no additional time needed.
Nutrition
harriet says
I really like this! My boneless short ribs looks a little different than the photos, but came out incredible. I don't think I'll ever make them another way!
Danielle says
I'm so glad you liked it!!