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.
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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
- First, Season the 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 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.
- 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.
- Serve with the red wine reduction sauce.
Frequently asked questions, answers and tips:
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.
More Sous Vide Beef Recipes
Sous Vide Beef Tenderloin | Sous Vide Prime Rib | Sous Vide Guinness Stew | Sous Vide Beef Stroganoff | Sous Vide Beef Burgundy | Sous Vide Roast Beef | Sous Vide Beef Brisket
Sous Vide Short Ribs
Sous vide short ribs are well worth the 48 hours it takes to cook them to fall-apart perfection.
Equipment
Ingredients
- 2 lbs Short ribs bone in
Red Wine Sauce ingredients:
- 1/4 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.
- 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 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.
- 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.
- 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
Tried this recipe?Let us know how it was!
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Sarah Mock says
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 says
I have never tried preparing short ribs with wine. I will have to give your recipe a try. Looks good!
Sarah Mock says
thanks Catalina! I think they are pretty irresistible too. Bon appetite!
Sarah Mock says
This cake is asked for on birthdays and I like to serve this after a school concert. The perfect make-ahead dessert.
Ruth I says
This sure looks perfect! I would want to have this on a very special occasion with my family.
Marysa says
My husband would love this recipe. It would be a treat to make this sometime!
Catalina says
Mmmm…. I go crazy over these ribs! So crispy and tender and the red wine make them irresistible!
Sarah Mock says
Kelli,
Yup! It is amazing what a screaming hot cast iron pan will do. Glad I could teach something today.
Sarah
Kelli A says
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 says
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 says
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 says
Amber, they are so good! I have another rack in the fridge ready to heat up for dinner. Perfect for meal prep.
Sarah Mock says
It does! Low, slow, consistent. The collagen breaks down beautifully.
Sarah Mock says
YES!!! I love to inspire people. Take the leap! You won’t look back. Sous vide is amazing!!
Sarah Mock says
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 says
Aw!!! that makes my heart so happy! I want to inspire people to make my recipes. Thank you for the compliment.
Heather says
I want to jump through the screen to eat these. Can’t wait to make them for my family.
MELANIE EDJOURIAN says
My parents love eating ribs. They normally have them with bbq sauce though. I’m sure they would enjoy your recipe.
Brianna S says
I want to try this! We bought a sous vide recently but have been nervous to try, you inspired me!
Nikki Wayne says
I haven’t heard of this method before, it seems like a really great way to make the meat tender.
Sarah Mock says
thanks for finding it here! Please let me know what you think when you make it.
Sarah
Tasheena says
This looks so savory. I can’t wait to try this recipe.
Sarah Mock says
Emily,
YES! The perfect Father’s Day dinner, for sure. Mothers love them as well. (winky face)
Sarah
Sarah Mock says
Amber,
These are a family favorite! We will make them when guests come over and they always rave about them.
Sarah
Sarah Mock says
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 says
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 says
Oh yum, what a tasty dinner! We do love ribs so I need to try these out. They look scrumptious.
Emily says
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!