Easy Sous Vide Short Ribs Recipe With Red Wine Reduction

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.

😍 Here is why this recipe is amazing:

• 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.

🥩 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

🌀 How to make Short Ribs with Sous Vide

1. First, Season the ribs with flake salt on all surfaces. Allow the salt to pull out the excess moisture for 15 minutes.
2. Heat a cast-iron skillet on high to the point of smoking. Pat the meat dry with paper towels to absorb the excess moisture.
3. Sear the ribs on all sides.
4. Remove the ribs from the pan and allow to cool on a clean plate.
5. 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.
6. Set the sous vide water to 155 F and cook for 48 hours.
7. 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

1. Remove the cooked short ribs from the sous vide bag, reserving the juices in the bag to make the wine sauce.
2. 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.
3. Dust the flour to the cooked onions and garlic and stir for 1 minute. This will make a roux and help thicken the sauce.
4. Deglaze the pan with the purge, or juices, from the bag scraping the bits from the bottom of the pan.
5. Add the wine to the pan, stirring to combine, bring to a simmer and reduce until thickened. About 4 minutes.
6. Add the butter to the sauce and stir until melted and incorporated.
7. Transfer the sauce to a serving dish, straining it through a fine-mesh strainer to remove the onions from the sauce.
8. Pat the meat dry with paper towels. Heat a heavy bottom or cast iron pan over high heat to the point of smoking.
9. Sear the short ribs for 1 minute on all sides to get an amazing crust.
10. Serve with the red wine reduction sauce.

🗒️ Frequently asked questions and tips:

• Sous Vide Beef Tenderloin - Edge-to-edge consistent doneness, with no chance of overcooking, will take the fear out of cooking this expensive cut of beef.
• Sous Vide Prime Rib - Herb crust surrounds the most succulent and juicy roast beef, cooked to your desired doneness.
• Sous Vide Guinness Stew - Full of deep, rich comforting flavors the Guinness Beer is the star of this tender beef stew. 
• Sous Vide Beef Stroganoff - fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor. 
• Sous Vide Beef Burgundy - Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.
• Sous Vide Roast Beef -the most delicious roast beef turning an inexpensive cut of beef into a memorable meal.
• Sous Vide Beef Brisket -take the guesswork out of achieving the perfect brisket. Finish the brisket on your grill, smoker or in the oven for the flavorful, deep-colored bark that you love.

Sous Vide Short Ribs

Sarah Mock

Sous vide short ribs are well worth the 48 hours it takes to cook them to fall-apart perfection.

5 from 18 votes

Print Recipe

Prep Time 10 mins

Cook Time 2 d

Finishing 10 mins

Total Time 2 d 20 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Sous Vide

Cuisine French

Servings 4 servings

Calories 421 kcal

Equipment

• Anova Culinary Sous Vide Cooker
• Joule Sous Vide
• LIPAVI 19 Qt Sous Vide Water Bath
• Lid for Sous Vide Container, with precision cut-out
• FoodSaver Vacuum Sealer Machine with Bags and Rolls Starter Kit

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 lbs Short ribs bone in

Red Wine Sauce ingredients:

• ¼ cup Onion finely chopped
• 2 cloves Garlic finely chopped
• 2 T Olive oil extra virgin
• 1 T Flour all purpose
• 1 cup Red wine cabernet savigon
• 1 t Butter
• Salt and pepper

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

Can I use boneless short ribs for this recipe?

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.

Can these ribs be made ahead?

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.

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 4gProtein: 32gFat: 25gSaturated Fat: 9gTrans Fat: 1gCholesterol: 100mgSodium: 120mgPotassium: 690mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 24mgIron: 4mg

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