48 Hour Sous Vide Boneless Beef Short Ribs With Mustard Sauce

5 from 1 vote

These sous vide boneless beef short ribs are absolutely melt-in-your-mouth tender, almost completely hands off, and practically fool-proof.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 250kcal

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.

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.