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72-Hour, Slow Cooked Beef Short Ribs. The texture and taste of these short ribs rival medium rare ribeye. The secret is to sous-vide the short ribs at 139 degrees Fahrenheit for 72 hours. I got the concept from ChefSteps, but I marinated the short ribs for 12 hours prior to putting them in a sous-vide water oven. After the 72 hours and just before serving, either pan sear or quickly grill them over high heat to finish them.