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Sous Vide Steak Safety. The FDA states that beef is safe when it is held at 130Â°F for over 112 minutes, or 140Â°F for over 12 minutes. This is very easy to do with sous vide and the main reason we recommend cooking most beef cuts medium-rare since beef is most tender at that temperature.
Cook the Short Ribs. Place the short rib pouch into the heated water bath and cook it for between 36 and 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.