Take a bite of fork-tender sous vide short ribs are elevated with a rich, luscious red wine sauce for added flavor. The hands-off sous vide cooking method produces unbelievably tender beef that simply starts with a quick sear, then a 48-hour water bath, and finished with a decadent wine sauce before serving.
Ready for the Ultimate Sous Vide Short Ribs in Red Wine Sauce?
Definitely! Our recipe for sous vide short ribs drenched in a luscious red wine sauce promises melt-in-your-mouth tenderness and a beef recipe that’ll elevate your home dining experience. Bust out the red wine, pull on your inner Julia Child, and follow our step-by-step recipe, and let’s create a masterpiece that’s savored in every bite.
Table of Contents
In this recipe:
A classic at fine dining establishments, when cooked properly, short ribs are an incredible cut that satisfies any craving. Sous vide recipes are our favorite way to transform tough cuts of meat into mouthwatering meals at home. For everything from perfectly cooked filet mignon steaks to delicious lamb shanks, the sous vide process is a cooking technique every home cook can master. Let’s break it down.
🥩 The Cut: What are short ribs?
One of our favorite cuts for slow braising, short ribs are a three to four-inch tough cut of meat from the plate area. Known as an English-style cut, these are sliced individually between the bones with thick, meaty pillows on top, unlike flanken short ribs, which are cut into thin strips through several ribs. Although you can find boneless short ribs, we often buy them with the bone still attached.
This area has a rich flavor but also, lots of fat and connective tissue. The best way to enjoy them is to allow the meat to cook low and slow, like braised short ribs, in the slow cooker, or smoking short ribs, for the tough fibers to break down and the meat to become tender. You can find this cut at most local grocery stores or order them online from our favorite places to buy meat online.
Ingredients
- Bone in short ribs
- Kosher salt and freshly ground black pepper
- Steak seasoning spice blend – we love Jack Daniel’s Steak Seasoning for a great flavor.
- Oil – regular olive oil works or use a neutral cooking oil like avocado oil
- Onion, Celery, and Garlic
- Tomato Paste
- Red Wine
- Beef broth
- Bay leaves
How to make Short Ribs in the Sous Vide
Sous Vide the Short Ribs
- Remove the beef ribs from the package and pat them dry with paper towels. Season them liberally with salt, a sprinkle of pepper, and the steakhouse seasonings.
- Preheat a large cast iron skillet over medium-high heat until just smoking. Brown the short ribs on all sides. Then, set them aside to cool for an hour before adding them to a vacuum seal bag. Use a vacuum sealer to seal the sous vide bag or remove as much air as you can if using a Ziplock bag.
- Set your sous vide machine to 145 degrees F. When the water bath has preheated, carefully lower the sealed vacuum bag of short ribs into the water, watching for leaks. Add a weight, if needed, to keep the bag submerged. Sous vide the ribs for 48 hours.
Make the red wine sauce
- Preheat the same cast iron pan the ribs were browned in over medium heat. Add the oil and saute the onions and celery until translucent and soft, about 7 minutes. Add the garlic and cook for another 30 seconds. Stir in the tomato paste to coat everything.
- Using a wooden spoon, carefully deglaze the pan by pouring in a little wine and scraping up any browned bits stuck to the bottom. Add in the remaining wine slowly. Then add in the broth and bring everything to a gentle boil. Reduce the heat, add the bay leaves, and allow the sauce to simmer to thicken slightly, about 20 minutes. Remove from heat and cool completely before storing in an airtight container until you’re ready to serve the ribs.
Serve
- When you’re ready to serve the ribs, bring the red wine sauce to a simmer in a small saucepan over low heat. Carefully remove the vacuum-sealed bag from the sous vide bath, cut off the top of the bag, and remove the ribs. Pour the juices into the red wine pan sauce and stir them into combine.
- Plate the fork-tender sous vide short ribs with a pinch of salt and pepper. Spoon the red wine reduction sauce over the top, garnish with minced parsley, and serve immediately.
Girl Carnivore Expert Recipe Tips
- You don’t have to make the red wine sauce immediately after browning the short ribs, but we like to do it to incorporate those extra layers of flavor when deglazing the pan.
- You will easily slice through these cooked short ribs with a fork and knife. If you want fall-off-the-bone short ribs, increase the temperature on the immersion circulator to 190°F but decrease the cooking time in the sous vide water bath to 12-14 hours.
- Want a bit more umami? Add some smoked mushrooms to the red wine sauce for a serious burst of flavor.
What to serve with this short rib recipe?
These short ribs have a steak-like texture and are perfect over creamy mashed potatoes, polenta, or risotto—the creaminess sops up the sauce and flavor of the beef. Mashed root veggies or cauliflower are a great low-carb alternative. On the side, try a green veggie like smoked Brussels sprouts or Brussels Sprouts au gratin or roasted green beans.
Wine Pairing
These succulent meaty short ribs can handle a bold red wine. We love pairing short ribs with a dry Tempranillo or Cabernet Sauvignon.
Leftovers and Reheating
Allow any leftover sous vide short ribs to cool before storing in an airtight container in the fridge for up to 4 days. To reheat, simmer leftovers in the red wine sauce in a small pot or skillet over medium-low heat until the meat is heated through OR in an oven preheated to 325°F until heated through, about 20 minutes.
Use leftover sous vide short ribs up for a second meal or shred the meat and use it in stews, meat sauces, or anywhere that you’d like to beef up a meal.
More Short Rib Recipes
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Braised Short Ribs with Stout
Beef Recipes
Slow Cooker Short Ribs
Beef Recipes
Easy Grilled Korean Short Ribs
Are you ready to make a 5-star recipe in your own kitchen? This sous vide short ribs recipe is a confidence-boosting meal that anyone who loves to cook should try at home. Not only is it delicious but everyone will be impressed with your culinary skills.
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Sous Vide Short Ribs
Ingredients
- 4 lbs Bone-in short ribs
- 1 tbsp Kosher salt
- 1 tsp black pepper
- 2 tbsp Steak seasoning spice blend Jack Daniel’s Steak Seasoning recommended
- 1 tbsp Oil regular olive oil works or use a neutral cooking oil like avocado oil
- 1 Onion diced
- 2 stalks of Celery chopped
- 4 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1/2 cup Red Wine
- 1/2 cup Beef broth
- 2 Bay leaves
Instructions
Prep the ribs
- Remove the 4 lbs Bone-in short ribs from the package and pat dry.
- Season liberally on all sides with 1 tbsp Kosher salt, 1 tsp black pepper, and 2 tbsp Steak seasoning spice blend.
- Preheat a large cast iron skillet over medium high heat and sear the short ribs, on all sides, 3 to 4 minutes a side. Place the pan aside to use for the sauce.
- Allow the ribs to cool 1 hour before transferring them to a vacuum seal bag and sealing it, removing all of the air.
Sous Vide the Ribs
- Set your immersion circulator to 145 degrees F and allow the water bath to preheat.
- Carefully lower the sealed bag into the water, watching for any leaks.
- Place a weight atop the short ribs to keep them submerged.
- Allow the short ribs to sous vide for 48 hours.
Make the Red Wine Sauce
- When you place the short ribs in the water bath, make the red wine reduction using the same cast iron pan you seared the ribs in.
- Preheat the skillet over medium heat.
- Add the 1 tbsp Oil and swirl to coat the pan.
- Add the 1 Onion and 2 stalks of Celery and sauté until softened about 7 minutes.
- Add the 4 cloves Garlic and cook 30 seconds longer.
- Stir in the 2 tbsp Tomato Paste and cook 30 seconds longer.
- Deglaze the pan by slowly pouring in the 1/2 cup Red Wine and, using a wooden spoon, scraping up any browned bits on the bottom of the pan.
- Pour in the 1/2 cup Beef broth and bring to a gentle boil.
- Add the 2 Bay leaves and reduce the heat to a simmer, allowing the sauce to thicken for about 20-25 minutes.
- Remove from heat and cool completely before storing in an airtight container until you’re ready to serve the ribs.
Plate and Serve
- After 48 hours in the water bath, carefully remove the vacuum-sealed bag from the sous vide bath, cut off the top of the bag, and remove the ribs.
- Bring the red wine sauce to a simmer in a small saucepan over medium-low heat.
- Pour the juices from the vacuum bag into the red wine pan sauce and stir them into combine.
- Allow the sauce to thicken 10 minutes longer.
- Plate the sous vide short ribs with a pinch of salt and pepper.
- Spoon the red wine reduction sauce over the top, garnish with minced parsley, and serve immediately.
Notes
- You don’t have to make the red wine sauce immediately after browning the short ribs, but we like to do it to incorporate those extra layers of flavor when deglazing the pan.
- You will easily slice through these cooked short ribs with a fork and knife. If you want fall-off-the-bone short ribs, increase the temperature on the immersion circulator to 190°F but decrease the cooking time in the sous vide water bath to 12-14 hours.
Nutrition
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