Sous Vide Asian Short Rib Tacos

These Sous Vide Asian Short Rib Tacos are tender and flavored with the trifecta of Asian cuisine – garlic, ginger, and scallions.  And it gives me an excuse to use my sous vide machine.  The sous vide short ribs are are a must have on my summer entertaining to-do list.  I used to be so intimidated by sous vide cooking.  But now, I can’t get enough!  You will be amazed with your sous vide machine too after one bite of this Asian short ribs taco recipe!

Sous vide Asian short rib tacos on a white plate with taco toppings in bowls

Would you believe me if I told you that these sous vide Asian short rib tacos have been my all-time favorite taco of the ENTIRE year! I’m not exaggerating even an ounce when I say that these tasty Asian short rib tacos will have you making this recipe again and again and again! I have been quite curious about pressure cookers and sous vide machines, especially with warm months ahead! I’ll take any excuse I can to leave my oven off. If you don’t have a grill or it’s just not your thing, a sous vide machine is for you!

This Gourmia Sous Vide immersion pod has been my favorite new kitchen appliance. I love breaking the Sous Vide out when I want to make a special Friday night dinner or when people are coming over and I need a great cocktail and something super tasty. Not only does the sous vide machine make the juiciest, succulent meats, but it also has an extremely small clean up time for this Asian short ribs taco recipe that tastes like it would take your entire kitchen arsenal to make!

Sous Vide vacuum seal bag filled with asian short ribs and marinade

What’s the point of Sous Vide anyway?

It sounds so fancy, doesn’t it?! I’ll be honest, I was a little nervous to master this new appliance, but it couldn’t have been easier. Sous vide means “under vacuum” in French.  And that’s basically what it is!  All you need is a few vacuum-sealed bags, a big stockpot, and your sous vide machine, THAT’S IT! Once you have vacuum-sealed your ingredients, the entire bag cooks in a temperature controlled water bath.

Asian short rib tacos in vaccum seal bag being sealed by a sous vide machine. Sous vide machine thermometer screen

Are Ziplock bags safe for sous vide?

I wouldn’t recommend using Ziploc bags with a sous vide machine. The heat can cause the bag to open at the seams, causing the food to come in contact with water.  The cooking bag needs to be able to handle a bit of heat and these gourmia vacuum sealer bags are perfect for this! They were simple to use and sealed in every ounce of flavor from the marinade! I am testing out these stasher bags for a new recipe this weekend, they also can handle the sous vide!

How long does it take to make Sous Vide Asian Short Ribs?

The meat for these sous vide Asian short rib tacos took about four hours, but this varies depending on what you’re cooking!  The beauty of sous vide cooking is that it is completely hands off!  So even though four hours sounds like a long time, to cook these sous vide Asian short ribs, all you have to do it set it and forget it!  The sous vide machine does all the work for you.

Can you overcook with a Sous Vide?

No!  That’s the best part!  The magic of sous vide comes in the temperature control.  You will never overcook your Asian short rib tacos because the water bath is set to the exact temperature you want the Asian short ribs to reach.  Today, that means a temperature of 140 degrees F.  This will cook the short ribs smothered in an Asian marinade to a perfect medium, or in other words, a succulent, fork-tender short rib.

Sous vide machine inserted into large water bath in stainless steel pot

Speaking of marinade!

I have to tell you what we used for these Asian short rib tacos. These tacos pack a mean punch of Asian flavors. I love breaking out my Shun knife set for smaller and more intricate produce cuts. This marinade involves garlic, fresh ginger, and scallions, which means I need a super sharp knife for mincing. Whisk up all of the ingredients and pour them straight into your vacuum seal bag with the short ribs.

Sous vide Asian short rib tacos on a white plate with toppings

What happens after the meat is finished cooking?!

If you feel like you’re meat has a ‘grey’ color that people talk about from cooking with a sous vide, there is a remedy! A super hot skillet! I heated a skillet on high heat with some oil and seared each side of the meat for 30-60 seconds. This will give your Asian short ribs a golden brown coloring/crust, but they will still remain juicy and flavorful!

How long can Sous Vide Asian short rib tacos last in the fridge?

Since your Asian short ribs are sealed and cooked to the perfect temperature of 140 degrees F, these easy Asian short ribs will keep in the fridge for at least 1 week.  Which makes these Asian short ribs the perfect recipe for those meal prep days!  All you have to do when ready to eat is remove from the fridge for about 30 minutes so that the short ribs come to room temperature, prep the toppings for your tacos, give the tender short ribs a quick sear in a super hot skillet, and enjoy!  Less mess and less time standing over a hot stove!

That’s definitely a win-win in my recipe book!

Sous Vide Asian Short Rib Tacos
Serves 4
These Sous Vide Asian Short Rib Tacos are fall-apart tender and flavored with the trifecta of Asian cuisine - garlic, ginger, and scallions.
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Ingredients
  1. 1/2 cup Soy Sauce
  2. 1 Tablespoon Sesame Oil
  3. 1 Tablespoon Red Chili Sauce
  4. 2 Tablespoons Honey
  5. 2 teaspoons Sriracha
  6. 5 cloves Garlic, minced
  7. 1/4 cup Thinly Sliced Green Onions, plus more for garnish
  8. 1 inch piece Fresh Ginger, peeled & minced
  9. 2 lbs Short Ribs
  10. 1-2 Tablespoons Olive Oil
  11. Corn Tortillas, heated
  12. Avocado, sliced
  13. Watermelon Radish, sliced
  14. Fresh Cilantro
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Instructions
  1. Set Sous Vide Pressure Cooker to 140 F
  2. In a medium bowl, whisk together soy sauce, sesame oil, red chili sauce, honey, sriracha, garlic, green onions, and ginger until combined. Add ribs and marinade to vacuum seal bag, seal, and submerge and cook for 2 hours.
  3. Heat a large skillet with olive oil on medium high heat. Cook short ribs for 1-2 minutes on each side, or until deep brown and crusted.
  4. Pour remaining marinade from sous vide bag into a small sauce pan. Heat on medium heat until sauce has thickened and reduced.
  5. Dice short rib pieces and begin to build each taco. Top each corn tortilla with short rib meat, sauce from marinade, avocado slices, watermelon radish slices, sliced green onions, and fresh cilantro.
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Three sous vide Asian short rib tacos on white plates with watermelon radishes and lime wedges in bowls

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