Sous Vide Short Ribs

5 from 19 votes

Incredibly tender and flavorful short ribs over a rich red wine sauce made easy with hands-off sous vide cooking. Low and slow water bath method results in fall-off-the-bone meat.

Prep Time10

Cook Time2 15

Resting Time10

Total Time2 35

Course: Main Course

Cuisine: American, French

Servings:

Calories: 441kcal

Author: Kita Roberts

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