Sous Vide Boneless Beef Short Rib


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This boneless beef short rib cooks like a strip steak — for half the price — with the Anova Sous Vide Precision Cooker.

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Edge-to-edge perfection. No skill required.

Ingredients for 6

  • 2 lb (907 g) boneless beef short ribs

  • kosher salt and freshly ground black pepper

  • 1 tbsp. (15 mL) olive oil


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F / 54.4°C

  • Step 2

    Season the beef liberally with salt and pepper. Heat oil in a large skillet over high heat until smoking. Sear beef on all sides until golden brown. Set aside and let cool for 10 minutes.

  • Step 3

    Seal beef in vacuum seal or plastic bag and cook for four hours.

    • Finishing Steps

    • Step 0

      Remove the short ribs from the bag and let rest for 10 minutes.

    • Step 1

      Slice across the grain and serve.

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130 F / 54.4 C Recipe Temp
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