Sous Vide Boneless Beef Short Rib


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

  • Rate This
Recipe Temp 130 F / 54.4 C
Recipe Time
Prep Time

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

Read More

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.

Latest Comments

130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time