{"id":39556,"date":"2025-01-21T10:26:49","date_gmt":"2025-01-21T10:26:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/beer-braised-48-hour-sous-vide-short-ribs\/"},"modified":"2025-01-21T10:26:49","modified_gmt":"2025-01-21T10:26:49","slug":"beer-braised-48-hour-sous-vide-short-ribs","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=39556","title":{"rendered":"Beer Braised 48 Hour Sous Vide Short Ribs"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Want short ribs with a perfect pink center? Our 48-hour sous vide method at 135\u00b0F creates sliceable, tender short ribs with a steak-like texture, rather than the traditional falling-apart texture. Combined with a rich beer braise, this technique delivers a remarkably different take on this comfort food favorite.<\/p>\n<figure class=\"wp-block-image size-full\"><img data-perfmatters-preload=\"\" fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"1798\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953.jpg\" alt=\"A plate of 48 hour sous vide short beef with herbs, served on mashed potatoes and garnished with chopped vegetables.\" class=\"wp-image-72489\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953-378x567.jpg 378w\" sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<p>We\u2019re experimenting with our <strong><a href=\"https:\/\/girlcarnivore.com\/category\/method\/sous-vide-method\/\">sous vide recipes<\/a><\/strong>. By dropping the sous vide temperature to 135 degrees for a full 48 hours, we\u2019ve unlocked a whole new way to cook this classic cut. <\/p>\n<p>Forget fall-apart tender \u2013 these short ribs slice like a premium steak. We found that this lower temperature, combined with a longer cooking time, creates something special. Instead of the usual shredded meat, you\u2019ll get beautifully tender slices with a rosy center, and beer braise adds depth and complexity that\u2019ll make your guests do a double-take.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" alt=\"Ingredients for sous vide short ribs on a dark tile surface: raw beef on paper, tomato paste, bone broth, garlic, onion, carrots, celery, thyme, and a bowl of red liquid.\" class=\"wp-image-72482 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899.jpg\" alt=\"Ingredients for sous vide short ribs on a dark tile surface: raw beef on paper, tomato paste, bone broth, garlic, onion, carrots, celery, thyme, and a bowl of red liquid.\" class=\"wp-image-72482\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4899-378x567.jpg 378w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\"\/><\/figure>\n<h2 class=\"wp-block-heading\" id=\"h-ingredients\">Ingredients<\/h2>\n<ul class=\"wp-block-list\">\n<li>Boneless short ribs<\/li>\n<li>Kosher salt<\/li>\n<li>Oil<\/li>\n<li>Onion, Carrots, Celery, Garlic<\/li>\n<li>Tomato paste<\/li>\n<li>Dark beer, Beef broth<\/li>\n<li>Fresh thyme<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"h-how-to-make-sous-vide-beef-short-ribs\">How to Make Sous Vide Beef Short Ribs<\/h2>\n<ol class=\"wp-block-list\">\n<li><strong>Brown the Short Ribs:<\/strong> Season and sear the ribs on all sides in a hot Dutch oven to develop a flavorful crust.<\/li>\n<li><strong>Prepare the Ale Braising Liquid:<\/strong> Saut\u00e9 vegetables, stir in tomato paste, deglaze with beer, then add beef broth and thyme.<\/li>\n<li><strong>Seal and Sous Vide:<\/strong> Transfer ribs and braising liquid into a vacuum-seal bag, seal, and submerge in a 135\u00b0F water bath for 48 hours.<\/li>\n<li><strong>Serve:<\/strong> Remove from the bath, slice, and serve with the savory braising liquid and a side of your choice.<\/li>\n<\/ol>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" data-id=\"72483\" alt=\"Three pieces of browned short ribs cooking in a pot on a stovetop.\" class=\"wp-image-72483 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" data-id=\"72483\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2.jpg\" alt=\"Three pieces of browned short ribs cooking in a pot on a stovetop.\" class=\"wp-image-72483\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4909-2-378x567.jpg 378w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" data-id=\"72484\" alt=\"Sous vide machine cooking food in a water bath, container marked with measurements up to 12 quarts, bagged ingredients visible underwater.\" class=\"wp-image-72484 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" data-id=\"72484\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917.jpg\" alt=\"Sous vide machine cooking food in a water bath, container marked with measurements up to 12 quarts, bagged ingredients visible underwater.\" class=\"wp-image-72484\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/how-to-make-48-hour-sous-vide-short-ribs-4917-378x567.jpg 378w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\"\/><\/figure>\n<\/figure>\n<div class=\"block-tip cwp-inner\">\n<h2 class=\"wp-block-heading block-tip__title\" id=\"h-tips-for-perfect-sous-vide-short-ribs\">Tips for Perfect Sous Vide Short Ribs<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Even Browning:<\/strong> Don\u2019t skip the browning. Make sure each side of the ribs is well-browned for deep flavor development before bagging.<\/li>\n<li><strong>Proper Sealing:<\/strong> Ensure the vacuum bag is properly sealed to prevent water seeping. We love this <a href=\"https:\/\/amzn.to\/3QfLTHw\" target=\"_blank\" rel=\"nofollow sponsored noreferrer noopener\">weighted chain<\/a> to keep the food submerged in the water bath.<\/li>\n<\/ul>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"h-how-to-serve-sous-vide-beef-short-ribs\">How to Serve Sous Vide Beef Short Ribs<\/h2>\n<p>Plate these exquisite short ribs with pureed roasted root veggies (we love a blend of roasted turnips and parsnips with lots of rosemary) or creamy polenta to complement the rich, meaty flavors and feel like a pro chef when doing it.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" alt=\"Two plates of sous vide short ribs with mashed root veggies and vegetables on a wooden table with decorative napkins and a plaid cloth.\" class=\"wp-image-72485 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1798\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920.jpg\" alt=\"Two plates of sous vide short ribs with mashed root veggies and vegetables on a wooden table with decorative napkins and a plaid cloth.\" class=\"wp-image-72485\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-800x1199.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-768x1151.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-1025x1536.jpg 1025w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-400x599.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4920-378x567.jpg 378w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\"\/><\/figure>\n<h2 class=\"wp-block-heading\" id=\"h-storing-and-reheating\">Storing and Reheating<\/h2>\n<p>Store any leftovers in an airtight container in the fridge for up to 3 days.<\/p>\n<p><strong>To reheat:<\/strong> Place leftovers in the skillet and cover. Heat over low heat to preserve the texture until heated through for 15- 20 minutes. <\/p>\n<p class=\"has-text-align-left\">Have you tried this recipe? Do us a favor and\u00a0<strong>rate the recipe card<\/strong>\u00a0with the \u00a0\u2b50\u00a0\u2b50\u00a0\u2b50\u00a0\u2b50\u00a0\u2b50 and drop a comment to help out the next reader.<\/p>\n<div id=\"wprm-recipe-container-72598\" class=\"wprm-recipe-container\" data-recipe-id=\"72598\" data-servings=\"6\">\n<div class=\"wprm-recipe wprm-recipe-template-cwp-food\">\n<p><span style=\"display: block;\">Want sliceable short ribs instead of the usual fall-apart texture? Our 48-hour sous vide method at 135\u00b0F delivers incredible results with rich pub flavor from the beer infused sauce. <\/span><\/p>\n<p><label id=\"wprm-toggle-switch-1696743874\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-1696743874\" class=\"wprm-prevent-sleep-checkbox\"\/><span class=\"wprm-toggle-switch-slider\" style=\"width: 50px;height: 25px;margin-top: -12.5px;background-color: #cccccc;border-radius: 12.5px;\"\/><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\" style=\"margin-left: 60px;\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-bold\">Prevent your screen from going to sleep<\/span><\/p>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-72598-instructions-container wprm-block-text-normal\" data-recipe=\"72598\">\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Brown the short ribs:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-72598-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Remove the short ribs from the package and pat dry with a paper towel.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Season the short ribs on all sides with a liberal coating of the salt.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Preheat a large dutch oven to medium high heat. Add the oil and swirl to coat.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Add the short ribs and brown for 5 to 7 minutes on all sides to get a good crust.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Make the ale braising liquid:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-72598-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Add the diced onions and saut\u00e9 for 5 to. 7 minutes until translucent and softened.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Add the carrots and celery and cook 5 minutes longer.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Sitr in the garlic and cook for 30 seconds. \u2028Then mix in the tomato paste.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Slowly pour in the beer, a little at a time and deglaze the pan, scraping up any browned bits with a wooden spoon.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Add in the beef broth and thyme and bring to a boil.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Then remove from the heat and allow to cool a bit. \u2028<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Seal and Sous Vide:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-72598-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Meanwhile, prep your sous vide water bath for 135 degrees F.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Transfer the short ribs and any reserved juices to a gallon sized vacuum seal bag.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Then, if cool enough to handle, carefully add in the onion and ale mixture.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Seal the bag using the moist setting with your vacuum sealer.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>After the bag is sealed, lower it into the preheated water bath slowly, allowing any air bubbles to rise to the top.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Use a weighted chain to keep the food and liquid completely submerged under water.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Sous vide the short ribs for 48 hours.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To Serve:<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-72598-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Carefully lift the bag from the water bath and let it sit for 5 minutes.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Then open the bag and transfer the short ribs and liquid to a serving platter.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Season with freshly ground black pepper and minced parsley.<\/p>\n<\/li>\n<li id=\"wprm-recipe-72598-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Dish out the braised short ribs over a hearty side of pureed roasted root veggies, like turnips and parsnips, mashed potatoes or polenta.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">serving<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">327<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">31<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">18<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.01<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">89<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1230<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">752<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3521<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">38<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/p>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-separate wprm-block-text-bold\" style=\"\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-bold\">Main Course<\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-bold\">French<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<section class=\"block-post-listing cwp-large layout-4up-grid\">\n<header>\n<p><h2 class=\"wp-block-heading\" id=\"h-more-short-rib-recipes\">More Short Rib Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<div class=\"dpsp-post-pinterest-image-hidden\" style=\"display: none;\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" data-pin-media=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-pin-girlcarnivore.jpg\" data-pin-title=\"Cozy Beer Braised 48 Hour Sous Vide Short Ribs\" data-pin-description=\"\ud83e\udd69 48-Hour Sous Vide Short Ribs = Game Changer! \ud83c\udf7a Discover a new way to cook short ribs - perfectly pink and sliceable instead of falling apart. Our tested recipe shows you exact time and temp for incredible results. Learn how beer braising adds deep flavor to precision cooking. Ready to revolutionize your short rib game? #SousVide #ShortRibs #BeerBraised\" alt=\"Plate of sous vide short ribs with mashed potatoes and vegetables, garnished with herbs, on a rustic wooden table.\" class=\"dpsp-post-pinterest-image-hidden-inner  dpsp-post-pinterest-image-hidden-single perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-pin-girlcarnivore-150x150.jpg\"\/><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-pin-girlcarnivore-150x150.jpg\" data-pin-media=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-pin-girlcarnivore.jpg\" data-pin-title=\"Cozy Beer Braised 48 Hour Sous Vide Short Ribs\" data-pin-description=\"\ud83e\udd69 48-Hour Sous Vide Short Ribs = Game Changer! \ud83c\udf7a Discover a new way to cook short ribs - perfectly pink and sliceable instead of falling apart. Our tested recipe shows you exact time and temp for incredible results. Learn how beer braising adds deep flavor to precision cooking. Ready to revolutionize your short rib game? #SousVide #ShortRibs #BeerBraised\" alt=\"Plate of sous vide short ribs with mashed potatoes and vegetables, garnished with herbs, on a rustic wooden table.\" class=\"dpsp-post-pinterest-image-hidden-inner  dpsp-post-pinterest-image-hidden-single\" loading=\"lazy\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Want short ribs with a perfect pink center? Our 48-hour sous vide method at 135\u00b0F creates sliceable, tender short ribs with a steak-like texture, rather than the traditional falling-apart texture. Combined with a rich beer braise, this technique delivers a remarkably different take on this comfort food favorite. We\u2019re experimenting with our sous vide recipes. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":39557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[3171,25200,2406,9384,296,25199,13060,13061],"dealstore":[],"offerexpiration":[],"class_list":["post-39556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-beer","tag-braised","tag-hour","tag-ribs","tag-short","tag-short-ribs","tag-sous","tag-vide"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beer Braised 48 Hour Sous Vide Short Ribs - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=39556\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beer Braised 48 Hour Sous Vide Short Ribs - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Want short ribs with a perfect pink center? Our 48-hour sous vide method at 135\u00b0F creates sliceable, tender short ribs with a steak-like texture, rather than the traditional falling-apart texture. Combined with a rich beer braise, this technique delivers a remarkably different take on this comfort food favorite. We\u2019re experimenting with our sous vide recipes. [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=39556\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-01-21T10:26:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1798\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=39556#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=39556\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Beer Braised 48 Hour Sous Vide Short Ribs\",\"datePublished\":\"2025-01-21T10:26:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=39556\"},\"wordCount\":835,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=39556#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/48-hour-sous-vide-short-ribs-4953.jpg\",\"keywords\":[\"Beer\",\"Braised\",\"hour\",\"Ribs\",\"Short\",\"short ribs\",\"Sous\",\"Vide\"],\"articleSection\":[\"Barbecue\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=39556#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=39556\",\"url\":\"https:\/\/fivemor.com\/?p=39556\",\"name\":\"Beer Braised 48 Hour Sous Vide Short Ribs - 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