Sous Vide Short Ribs (Red Wine Reduction)

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

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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

🎛️ 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 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, answers and tips:

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.

4.87 from 30 votes

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Note From Sarah

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!

Prep Time 10 mins

Cook Time 2 d

Finishing 10 mins

Total Time 2 d 20 mins

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Course Sous Vide

Cuisine French

Servings 4 servings

Calories 421 kcal

EQUIPMENT

Anova Culinary Sous Vide Cooker

Joule Sous Vide

Sous Vide Water Bath

Lid for Sous Vide Container

FoodSaver Vacuum Sealer

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

US CustomaryMetric

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

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 13 years Sarah helps the home cook prepare her recipes with professional results.