Basil-Balsamic Sous Vide Short Ribs Recipe

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Written by Jason Logsdon
Sous vide short ribs orange

These beef short ribs have a nice tang to them from the sauce. Cooking them at the slightly higher temperature allows them to break down even more while still not over cooking. They go well with a side of mashed potatoes or roasted vegetables but here I paired the sous vide short ribs with some braised fennel.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Basil Balsamic Sous Vide Short Ribs you can check out the following.

the Basil Balsamic Sous Vide Short Ribs

  • Published: July 10, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 36 or up to 48 Hours
  • Cooks: 137°F (57.2°C) for 36 to 48 Hours
  • Serves: 4

Ingredients for the Basil Balsamic Sous Vide Short Ribs

  • For the sous Vide Short Ribs

  • 3 to 4 pounds of short ribs
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Salt and pepper

  • For the Basil Balsamic Sauce

  • 3 tablespoons balsamic vinegar
  • 2 tablespoon orange juice
  • 1/2 teaspoon finely minced garlic
  • 1/3 cup fresh basil leaves
  • 1/2 cup olive oil
  • Salt and pepper

  • For Finishing

  • 2 tablespoons fresh basil leaves, coarsely chopped
  • 1 teaspoon orange zest

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Cooking Instructions for Basil Balsamic Sous Vide Short Ribs

For the Sous Vide Short Ribs

At least 36 to 48 hours before serving

Preheat your sous vide water bath to 137°F (57°C).

Salt and pepper the ribs and sprinkle with the garlic and onion powders. Place in a sous vide pouch and add the thyme and rosemary. Seal the pouches and place in your water bath. Let it cook for 36 to 48 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Basil Balsamic Sauce

Place all the ingredients for the sauce into a blender or food processor and process until thoroughly combined.

For Finishing

Remove the short ribs from the sous vide pouches and pat them dry with a paper towel or dish cloth. Quickly sear the ribs on a hot grill or in a hot pan for about 1 to 2 minutes per side, until just browned.

Place the ribs on individual plates, spoon the sauce over them, sprinkle with the remaining basil, and serve.

Be sure to check out my 72 hour sous vide short rib recipe web story.

Want Great Sous Vide Recipes?

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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