This incredibly delicious Sous Vide Coffee Ancho Short Ribs recipe comes together in about 48 hours and does all the magic in a water bath for a mind-blowing dinner that your family will love! Sounds too good to be true, right? Trust me, you won’t believe how tender and flavorful these ribs turn out. You can switch up the spices or even toss in whatever you have laying around your pantry, this is the perfect weeknight dinner that just screams comfort food! Let’s dive in!
Ingredients Breakdown
- 4 lbs Short Ribs
- 2 Cups Coffee (Brewed Strong)
- 2 Tablespoons Ancho Chili Powder
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Olive Oil
- Fresh Herbs (For Garnish, Optional)
Let’s Get Cooking!
Preheat the Sous Vide Water Bath: Set your sous vide immersion circulator to 135°F (57°C) for perfectly medium-rare short ribs. I tell ya, these will melt in your mouth!
Mix the Spice Rub: In a medium bowl, mix together the brewed coffee, ancho chili powder, smoked paprika, salt, black pepper, garlic powder, and onion powder until it’s all well-blended. It smells AMAZING. I mean, really, how can you resist that?
Prepare the Short Ribs: Take your short ribs and rub that glorious spice mixture all over them. Get in there, really massage it in, don’t be shy! Then, seal the seasoned ribs in a vacuum bag or a heavy-duty freezer bag using the water displacement method.
Sous Vide Cooking Time: Place the vacuum-sealed bag in the preheated water bath and cook the ribs for 48 hours. Yes, 48 HOURS! Don’t worry; it’s set-it-and-forget-it time. You can walk away and do some laundry, watch a movie, or take a little nap.
Finish the Ribs: Once that magical timer ends, carefully remove the bag from the water bath. Pat the ribs dry with a paper towel, this step is key for a nice crust later on!
Sear for Perfection: Heat olive oil in a large skillet over high heat. Once hot, add the short ribs and sear them for 1-2 minutes on each side until a beautiful crust develops. This step is so important; it locks in flavor and creates a delicious texture.
Serve Up: Serve the short ribs hot, garnished with fresh herbs if you’re feeling fancy. Pair it with mashed potatoes or a fresh salad and watch your family rave about dinner!
Why I Absolutely Adore This Recipe
This is my go-to recipe when I’ve had a long day and want to impress without all the hassle. It’s comfort food, and I’m a real sucker for anything that makes dinner feel like a cozy hug. The best part is that it’s mainly hands-off, just toss it in the sous vide and forget about it!
And listen, this is the recipe I lean on when I want to clear out my fridge. You can literally use whatever you have on hand to mix with the spices or toss in with the ribs. Need to get rid of those spices that have been in the back of your cabinet forever? Perfect! You can totally use them here!
If you loved this recipe, be sure to check out my Crockpot Sloppy Joes, my Boneless Pork Chops, or my Pappadeaux Mardi Gras Pasta!
Why This Recipe Works
Crowd-Pleaser
Let’s face it: everyone loves fall-off-the-bone, tender meat. This dish is loaded with tons of flavor, and the sous vide method makes it practically foolproof. Your family will be begging for seconds!
Make-Ahead Friendly
One of the secrets to a delicious meal is that you can prep these ribs ahead of time! Need to cook for company on the weekend? Just pop them in the sous vide on Friday night. Perfect for busy weeknights or when you need that extra time on your hands!
Comfort Food
Seriously, this dish is the epitome of comfort food with its rich, savory flavors. It’s deeply satisfying and just feels good to eat. Perfect for anything from casual family dinners to fancy gatherings.
Customizable
Use whichever ingredients you have. Ancho too spicy? Try a milder chili or skip it altogether! Short on time? You can switch up the cooking method and sear the ribs directly on the stovetop, just make sure to adjust cook times.
Minimal Cleanup Required
No one wants to deal with an avalanche of dishes after cooking. The sous vide comes together all in one pot, and the skillet you use for searing can also double as a serving dish. Easy-peasy!
Serving & Storage Tips
How to Serve This Short Ribs
Pair your short ribs with some creamy mashed potatoes, garlic bread, or a fresh green salad, the contrast will be amazing! And honestly? The ribs work beautifully with a simple side of crispy roasted veggies too!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Just make sure they’re cooled completely before sealing them, this helps prevent sogginess!
Reheating Instructions
To reheat, just pop those lovely short ribs in the microwave or warm them gently in a skillet over medium heat. Be ready for the mouthwatering smells to fill your kitchen!
Freezer Friendly: Yes!
You can freeze the cooked short ribs for up to 3 months. Just let them cool completely, then seal them tightly in freezer bags. When you’re ready for a comforting meal, let them thaw overnight in the fridge and reheat as mentioned earlier. Trust me; they’ll be just as delicious!
And there you have it an absolutely fantastic, easy-to-make recipe for Sous Vide Coffee Ancho Short Ribs that’s not just a recipe but a total experience! Whether you’re cooking for a special occasion or simply a busy weeknight, these are just as delicious and tender as you’d hope for!
So, get your sous vide ready and enjoy a dinner that’ll make everyone at the table feel loved and cared for, because that’s really what cooking is all about, right? Happy cooking, friends! Follow us on Pinterest for daily meal inspiration.
Sous Vide Coffee Ancho Short Ribs
Ingredients
Method
- Preheat the Sous Vide Water Bath to 135°F (57°C) for medium-rare short ribs.
- In a medium bowl, mix together the brewed coffee, ancho chili powder, smoked paprika, salt, black pepper, garlic powder, and onion powder until well-blended.
- Rub the spice mixture all over the short ribs, ensuring even coverage. Seal the seasoned ribs in a vacuum bag or heavy-duty freezer bag using the water displacement method.
- Place the vacuum-sealed bag in the preheated water bath and cook for 48 hours.
- Once cooked, remove the bag from the water bath and pat the ribs dry with a paper towel.
- Heat olive oil in a large skillet over high heat, and sear the ribs for 1-2 minutes on each side until a crust develops.
- Serve the short ribs hot, garnished with fresh herbs if desired.