Sous vide short ribs are well worth the 48 hours it takes to cook them to fall-apart perfection. The bone-in short rib cut will give you all the traditional braised short rib flavors in this hands-off cooking technique.
The night before you are ready to serve these short ribs, prepare a sheet pan of Rhodes rolls and pop them in the refrigerator to proof overnight. Pull out a stick of butter to soften and make whipped butter to go with the rolls.
Bake some potatoes for a loaded baked potato casserole or trim up some brussels sprouts for smashed Brussels sprouts with parmesan cheese. You now have some recipes for a successful dinner.
Jump to:
- 😍 Why this 48 hour sous vide cooking recipe works:
- 🥩 Ingredients needed:
- 🍷 Red Wine Sauce ingredients needed:
- 🎛️ Sous Vide Equipment
- 🌀 How to make sous vide beef short ribs recipe
- 🍽️ Finishing With Red Wine Reduction
- 📝 Frequently asked questions, answers and tips:
- Sous Vide Short Ribs
- 👩🏻🍳 Sarah Mock
- Comments
😍 Why this 48 hour sous vide cooking recipe works:
- 48 hours of cooking will give you the most tender, fall apart, slide off the bone beef short ribs you have EVER had!
- Cook the ribs and sear them off at a later date. A great recipe for your weekly meal prep.
- Searing the sous vide cooked short ribs will give you the most amazing, flavorful crust and the most tender ribs you have ever enjoyed.
🥩 Ingredients needed:
- Short ribs - I love the bone-in short ribs for this recipe. The bone will add extra beef flavor as the ribs 'braise' in the sous vide.
🍷 Red Wine Sauce ingredients needed:
- Onion - finely chopped
- Garlic - finely chopped. Roasted garlic or garlic confit would be delicious!
- Olive oil - for sauteing the onion and garlic
- Flour - for making the roux for thickening
- juices from the sous vide bag
- Red wine
- Butter - for making the sauce silky
- Salt and pepper
🎛️ Sous Vide Equipment
- Breville Joule Sous Vide - This is the sous vide immersion circulator that I use. I love the wifi feature!
- Anova Culinary Sous Vide Precision Cooker - Another popular brand of sous vide circulator. I don't have one but many people do and love this brand.
- Sous Vide Container (3.0 Gallon) - ny container that can tolerate heat will work but I use this sous vide container.
- Sous Vide Lid for LIPAVI C10 Container - Use with Anova Precision / Nano / Pro, Joule, Instant Pot, Wancle or virtually all other models. Do not accept a bad fit! The smart silicone sleeve on our lid will ensure a snug fit, with NO GAP. Up to a diameter of 2.755 inches
- Cast Iron Skillet - got to get that HIGH HEAT for an amazing sear and cast iron is the best pan to get that sear.
🌀 How to make sous vide beef short ribs recipe
- First, Season short ribs with flake salt on all surfaces. Allow the salt to pull out the excess moisture for 15 minutes.
- Heat a cast-iron skillet on high to the point of smoking. Pat the meat dry with paper towels to absorb the excess moisture.
- Sear the ribs on all sides.
- Remove the ribs from the pan and allow to cool on a clean plate.
- Place the cooled short ribs in a vacuum seal bag and remove all the air and seal with the vacuum sealer or a gallon zip-top bag or use water displacement to remove the air from the bag before clipping it to the side of the sous vide container.
- Set the sous vide machine water bath to 155 F and cook for 48 hours.
- If not eating the short ribs at the end of the cook, plunge the closed bag into an ice bath to chill them down.
- Finish the meat and make the sauce when you are ready to eat.
🍽️ Finishing With Red Wine Reduction
- Remove the cooked short ribs from the sous vide bath, reserving the juices in the bag to make the wine sauce.
- In a heavy bottom or cast iron pan, sauté the onions and garlic until they are soft and start to take on a bit of color.
- Dust the flour to the cooked onions and garlic and stir for 1 minute. This will make a roux and help thicken the sauce.
- Deglaze the pan with the purge, or juices, from the bag scraping the bits from the bottom of the pan.
- Add the wine to the pan, stirring to combine, bring to a simmer and reduce until thickened. About 4 minutes.
- Add the butter to the sauce and stir until melted and incorporated.
- Transfer the sauce to a serving dish, straining it through a fine-mesh strainer to remove the onions from the sauce.
- Pat the meat dry with paper towels. Heat a heavy bottom or cast iron pan over high heat to the point of smoking.
- Sear the short ribs for 1 minute on all sides to get an amazing crust.
- Remove short ribs from the pan and Serve with the red wine reduction sauce.
📝 Frequently asked questions, answers and tips:
Absolutely, yes! Boneless short ribs will work well for this recipe. But know that a bone will give you an extra layer of flavor to the meat and a bit more stability when searing the beef.
These short ribs can be cooked up to a week ahead of serving. Just be sure to properly cool them down before storing them in the refrigerator.
Sous Vide Short Ribs
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 2 lbs Short ribs (bone in)
Instructions
- Season the ribs with flake salt on all surfaces. Allow the salt to pull out the excess moisture for 15 minutes.2 lbs Short ribs, Salt and pepper
- Heat a cast-iron skillet on high to the point of smoking. Pat the meat dry with paper towels to absorb the excess moisture. Sear the ribs on all sides.2 T Olive oil
- Remove the ribs from the pan and allow to cool on a clean plate.
- Place the cooled short ribs in a vac and seal bag and remove all the air or a gallon zip-top bag and use water displacement to remove the air from the bag before clipping it to the side of the sous vide container.
- Set the sous vide water to 155 F and cook for 48 hours.
- If not eating the short ribs at the end of the cook, plunge the closed bag into an ice bath to chill them down. Finish the meat and make the sauce when you are ready to eat.
Finishing the meat and making the wine sauce.
- Remove the cooked short ribs from the sous vide bag, reserving the juices in the bag to make the wine sauce.
- In a heavy bottom or cast iron pan, sauté the onions and garlic until they are soft and start to take on a bit of color.¼ cup Onion, 2 cloves Garlic
- Dust the flour to the cooked onions and garlic and stir for 1 minute. This will make a roux and help thicken the sauce.1 T Flour
- Deglaze the pan with the purge, or juices, from the bag scraping the bits from the bottom of the pan.
- Add the wine to the pan, stirring to combine, bring to a simmer and reduce until thickened. About 4 minutes.1 cup Red wine
- Add the butter to the sauce and stir until melted and incorporated.1 t Butter
- Transfer the sauce to a serving dish, straining it through a fine-mesh strainer to remove the onions from the sauce.
- Pat the meat dry with paper towels. Heat a heavy bottom or cast iron pan over high heat to the point of smoking.
- Sear the short ribs for 1 minute on all sides to get an amazing crust.
- Serve with the red wine reduction sauce.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Terry
This was hands-down the best beef short ribs I've ever had, and one of the best meals I've had in months. The only thing I changed was cooking them for about 22 hours versus 72. The ribs were incredibly tender and a uniform pink color throughout the meat. The sauce was absolutely amazing, but I only used two cups of wine (because I ran out) instead of three. This is definitely worth making, but there won't be nearly enough for a family of four if you follow the recipe. I tripled it, and it turned out fantastic. This has made me consider getting a larger sous vide cooker so I can make an even larger portion.
Sarah Mock
Give it a try! Be sure to use a wine that you would want to drink. In fact, I drink a glass while the sauce is reducing.
Lynndee
I have never tried preparing short ribs with wine. I will have to give your recipe a try. Looks good!
Sarah Mock
thanks Catalina! I think they are pretty awesome too. Bon appetite!
Sarah Mock
This cake is asked for on birthdays and I like to serve this after a school concert. The perfect make-ahead dessert.
Ruth I
This sure looks perfect! I would want to have this on a very special occasion with my family.
Marysa
My husband would love this recipe. It would be a treat to make this sometime!
Catalina
Mmmm.... I go crazy over these ribs! So crispy and tender and the red wine make them amazing!!
Sarah Mock
Kelli,
Yup! It is amazing what a screaming hot cast iron pan will do. Glad I could teach something today.
Sarah
Kelli A
I have read many recipes trying to learn the sous-vide but never understood how they got them to crisp up, seeing you pan fry first now makes all the sense! I really want to try this sometime!
Sarah Mock
Kathy this will be the PERFECT recipe to start your sous vide journey. You will appreciate the long cook and the good that comes from it.
Sarah
Kathy
This looks really good. I have been wanting to try out sous vide. I even have the product, I just haven't really used it much.
Sarah Mock
Amber, they are so good! I have another rack in the fridge ready to heat up for dinner. Perfect for meal prep.
Sarah Mock
It does! Low, slow, consistent. The collagen breaks down beautifully.
Sarah Mock
YES!!! I love to inspire people. Take the leap! You won't look back. Sous vide is amazing!!
Sarah Mock
You can definitely serve sous vide ribs with BBQ sauce. Just do the cook for and then coat with the sauce at the finish.
Sarah Mock
Aw!!! that makes my heart so happy! I want to inspire people to make my recipes. Thank you for the compliment.
Heather
I want to jump through the screen to eat these. Can't wait to make them for my family.
MELANIE EDJOURIAN
My parents love eating ribs. They normally have them with bbq sauce though. I'm sure they would enjoy your recipe.
Brianna S
I want to try this! We bought a sous vide recently but have been nervous to try, you inspired me!
Nikki Wayne
I haven't heard of this method before, it seems like a really great way to make the meat tender.
Sarah Mock
thanks for finding it here! Please let me know what you think when you make it.
Sarah
Tasheena
This looks so savory. I can’t wait to try this recipe.
Sarah Mock
Emily,
YES! The perfect Father's Day dinner, for sure. Mothers love them as well. (winky face)
Sarah
Sarah Mock
Amber,
These are a family favorite! We will make them when guests come over and they always rave about them.
Sarah
Sarah Mock
Tara,
If he loves rack ribs you should show him my recipe for 24 hour ribs!https://www.savoringthegood.com/sous-vide-ribs-recipe/. pst... you can cook both ribs at the same time!!
Tara Pittman
I will have to share this recipe with my husband. He loves rack ribs and I am sure he will love this recipes
Amber Myers
Oh yum, what a tasty dinner! We do love ribs so I need to try these out. They look scrumptious.
Emily
Oh wow, this looks so good! My husband would love this, it will make a great Fathers day dinner idea. Thank you for the yummy recipe!