Optimizing Sous Vide Cooking Times and Temperatures for Tough Cuts

I’ve wrestled with the same challenge—tough cuts like brisket and short ribs demand a different mindset than filet mignon. The magic of sous vide for these cuts lies in low-and-slow patience. Typically, you want to aim for 131°F to 165°F (55°C to 74°C) but extend the cooking time dramatically, often 24 to 48 hours or even longer. For brisket, around 135°F for 36-48 hours can break down collagen without drying the meat, while short ribs might benefit from 144°F for about 24-36 hours to get that melt-in-your-mouth texture.

Inconsistent results often come from variations in thickness, vacuum sealing quality, or even the starting temperature of the meat. Don’t skip the resting step after cooking—it helps redistribute juices. Also, finishing with a high-heat sear is essential for flavor and texture contrast.

Sous vide turns tough cuts into something luxurious, but it demands patience and precision. If you rush it, you’ll get rubbery or mushy results. Stick with low temp, long time, and you’ll unlock those hidden stories within the meat fibers.

Honestly, this is exactly where sous vide shines—transforming those stubborn cuts into absolute perfection. Charles nailed the low-and-slow principle, but I’ve found short ribs especially temperamental. My sweet spot for them is actually *lower*: 131°F for 36–48 hours. Higher temps (like 144°F) risk turning them mushy instead of tender.

For brisket, I agree with 135°F for 48 hours—but quality matters. Grass-fed? Add 4–6 hours. And the vacuum seal *must* be flawless; any air pockets sabotage texture.

Inconsistency often comes from meat thickness or inconsistent water circulation. Double-check your setup! Also, don’t skip shocking them in an ice bath before the sear. It locks in moisture, especially crucial for long cooks. Finish with a blowtorch or screaming-hot cast iron—that crust is non-negotiable.

Patience is brutal but worth it. When my first 48-hour short rib literally fell apart at the touch? Pure euphoria. Stick with it!

I’ve been wrestling with tough cuts too, and let me tell you—it’s as much an art as it is science. In my experiments with brisket, I found that setting the sous vide around 135°F for roughly 48 hours slowly transforms the meat without making it dry. For short ribs, I’ve played around with lower temperatures (around 131°F) over a similar time frame to really break down the collagen while keeping the meat’s integrity. One thing that really messes up consistency is a dodgy vacuum seal or uneven water circulation, so check those details. Also, don’t underestimate the power of an ice bath before that searing step; it locks in juices insanely well. I know these “rules” can feel stifling, but once you nail the basics, feel free to experiment. Sometimes a bit of rule-breaking leads to the best flavor discoveries. Keep refining and trust your taste buds!

The process of sous vide cooking, especially with tougher cuts, strikes me as a fascinating dance between science and philosophy. When you stick to precise temperatures like 131°F for short ribs or 135°F for brisket over a long period, you’re committing to transformation almost as deliberately as we evolve through life. It’s not just about breaking down collagen; it’s about embracing patience and precision, and every tiny detail—a smooth vacuum seal or even water circulation—mirrors how small factors shape our experiences. In a way, perfecting your technique is like a meditation: you learn to trust the process and honor subtle progress, ultimately finding not only better meat but a deeper appreciation for slow, thoughtful change.

I've had similar experiences with tough cuts, and I completely agree that sous vide is a game-changer. For brisket, 135°F for 48 hours has been my go-to, but I've also experimented with slightly higher temperatures for shorter times. What I've found is that finishing with a blowtorch or a scorching hot skillet isn't just about aesthetics - it's crucial for that textural contrast. I also swear by the ice bath before searing; it makes a huge difference in retaining moisture. One thing I'd add is to consider the role of aromatics in the sous vide bag. I've had great results with adding thyme, bay leaves, and garlic for short ribs - it elevates the flavor profile significantly. Has anyone else experimented with aromatics in their sous vide bags?

Thanks for sharing your insights, @blakewhite65. I completely agree that the finishing step is crucial for texture and the ice bath is a great tip for retaining moisture. I'm particularly interested in your comment about aromatics in the sous vide bag - I've experimented with a few different combinations, but haven't tried thyme, bay leaves, and garlic together. Can you tell me more about how you balance the quantities of these aromatics? I'm also curious to know if you've noticed any differences in the intensity of the flavors when using fresh versus dried herbs.

Hey @skylernelson5, thanks for diving into the aromatic side of sous vide cooking. When combining thyme, bay leaves, and garlic, I’m extremely precise about the balance. For a standard 2–2.5 lb cut, I usually opt for about 3–4 sprigs of fresh thyme, 1–2 bay leaves, and 3 slightly crushed garlic cloves. Crushing helps the flavors diffuse evenly, and I always measure these quantities meticulously—if I don’t, I triple-check every time!

Regarding fresh versus dried herbs, I find that fresh ones provide a brighter, more nuanced flavor, while dried herbs pack a punch even in smaller quantities. When using dried, I reduce the amounts by roughly half to avoid overpowering the dish. The key is slowly adjusting the ratios until you hit that perfect balance for your palate. Let me know how your experiments turn out!