Sous Vide Short Ribs (72 Hours at 135°F)

Carnivore sous vide short ribs are 2 pounds of bone-in beef short ribs sealed with 1 teaspoon of salt and cooked in a 135°F water bath for 72 hours, then seared hard in cast iron for 90 seconds per side. The long hold at low temperature converts the abundant connective tissue (collagen) into gelatin while keeping the meat itself at medium-rare temperature — the result is short ribs as tender as braised but as pink as a steak. Salt is the only seasoning. A 6-ounce cooked serving (one bone-in short rib) delivers 36g protein, 28g fat, and 400 calories. Bone-in short ribs cost $9 to $14 per pound; a 2-pound rack feeds 3 to 4 adults at roughly $7 to $10 per serving. Sous vide unlocks combinations of doneness and tenderness that aren't possible by any other technique — short rib is the showcase application. Plan ahead: the cook starts 3 days before service.

Ingredients

Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.

Instructions

1. 1

   Pat short ribs dry. Apply 1.5 tsp coarse salt across all surfaces.

2. 2

   Vacuum-seal in a sous vide bag — keep ribs in a single layer for even cooking.

3. 3

   Set sous vide circulator to 135°F. Submerge ribs and cook for 72 hours.

4. 4

   If the water bath evaporates over 3 days, top up with hot water to maintain the level. Cover the bath with plastic wrap or a lid to slow evaporation.

5. 5

   After 72 hours, remove ribs from bag. Pat surfaces completely dry with paper towels — wet surface prevents crust formation.

6. 6

   Heat 1 tbsp tallow in a 12-inch cast iron skillet over high heat until smoking.

7. 7

   Sear ribs 90 seconds per side, all sides — total 4 to 6 minutes.

8. 8

   Transfer to a cutting board. No rest needed. Serve whole or slice between bones.

Nutrition per Serving

Frequently Asked Questions