The aim of this research was to study the effect of sous vide temperature (60, 65, and 70 C) and time (12, 24, and 36 h) combination on the quality of beef short ribs namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myfibrillar fragmentation index (MFI), Warner Bratlzler Shear force (WBSF), and Texture Profile Analysis (TPA) parameters. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch was recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p< 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 C and 36 h, respectively. WBSF and the TPA hardness value were significantly lower (p< 0.05) at 70 C than at 60 C both for 36 hours due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Based on the data obtained, process optimisation using third order regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs was 60 C and 34.06 h.