Short ribs are one of the most heavenly things to cook sous vide. When cooked for 48 hours sous vide, the meat becomes fork-tender with that perfect edge to edge rosy color. It is truly the prime example of sous vide magic.
In this cook, we create a delicious red wine reduction sauce. Then we use the sauce to glaze the short ribs. The flavor profile on these red wine glazed short ribs is so wonderful, you do not want to miss out.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the short ribs at 144F for 48 hours is the perfect combo. Leaving the ribs in for 48 hours breaks down the connective tissue (collagen), which results in an extremely tender meat. Also, cooking the short ribs at a temperature of 144F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Special Equipment
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Short Ribs with Red Wine Reduction
Ingredients
- 4 beef short ribs, bone-in (roughly 8 ounces each)
- 1 1/2 cups full bodied red wine, preferably Cabernet
- 3 cloves garlic, minced
- 2 Tbsp unsalted butter
- 2 cups beef broth
- Salt and pepper to taste
Instructions
Preparation
Set sous vide machine to 62C/144F.
Place short ribs in freezer bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 48 hours.
Finishing
Remove bag from bath. Take short ribs out of the bag, pat dry and season with salt and pepper to taste.
Heat butter in a large sauce pan over medium-high heat. Add the garlic and stir until softened and fragrant, about 1 minute. Pour in the wine, bring to a boil and cook until it is reduced by half. Add beef broth and cook over medium-high until reduced and thickened, about 15 to 20 minutes. Once reduced, taste for seasoning and add salt if necessary.
Heat a large skillet on high and add oil. Sear for 90 seconds on each side, using a pastry brush to glaze the red wine reduction onto the short ribs as it sears. Remove from pan and place on plate to rest. Cut the short ribs into desired size, top with remaining sauce and serve with your favorite sides. Enjoy!
Recipe Notes
Please ensure that the short ribs you use in this recipe are English style, which is when there is a thick piece of meat sitting on top of one piece of bone. Please do not use Flanken or cross-cut short ribs.
Simply delicious. Thank you for the recipe.
Can’t believe short rib can be this succulent and delicious. My mind has been blown. Also the red wine reduction sauce is to die for. Thanks for the recipe!
Wow this short rib is amazing! Everyone loved it.
Looking forward to making this recipe next week! I just ordered my meat (two 2lb slabs of chuck short ribs) and am curious how you suggest prepping these 3 bone in slabs. Is it best to sear and then vacuum seal the entire slabs? Or should I cut them into single bone pieces prior to cooking?
Thanks!
Hi Brian,
I’m excited for you! Can never go wrong with some sous vide short ribs. I’d recommend searing the entire slab and then vacuum sealing it. It could work either way, but leaving it as an entire slab will help retain more juices and flavor. Enjoy!
how did It come out Brian? I was going to make them myself!!
Hi there! I’ll need to refrigerate the short ribs for 6 hours or so after their bath. What is the best way to reheat? Thank you!
Hi Cyn, I’d recommend reheating the short ribs in the oven for about 10-15 minutes, but you can also heat them in a pan or microwave them. Hope this helps!
Thank you! My first attempt wasn’t everything I hoped for, but I’m going to give it another go next time the weather calls for short ribs.
I prefer to vacuum seal as opposed to the displacement method. However, as you know, you can’t successfully vacuum seal a bag with liquid in it. What do you think about keeping the wine refrigerated until after the bath and joining the juices in the bag with the wine and making the reduction sauce.
Hey Leo, I’ve actually been toying around with this idea for awhile. I think that this is an effective alternative. Although the short rib won’t capture the wine flavor through the SV, the wine reduction will be more potent which should make up for it. Let me know the results when you finish your cook, curious how it turns out!
Hi I was wondering if I could use short rib steaks for this recipe or is just bone in?
Hey Nick, yes short rib steaks will work just fine. Just make sure that they are at least an inch thick (preferably around 2 inches) and not thin steaks.
I’m confused about the comment from g. Jenkins: “Pour wine in a bowl and place in refrigerator until cool” I can’t find this in the directions? The instruction seem to say the ribs are placed in the vacuum bag dry. I only see the wine reduction used in the finishing steps. What am I missing?
Hi Stan,
Please disregard that comment. In a prior iteration of the recipe I put the wine in the bag with the short ribs, but found that the acidity of the wine was making the meat tough during the long cook. Therefore I changed the recipe to make it much better, which is the one you see now.
Thanks for the quick reply. That sure clears things up!
Also, am I correct that you don’t season the ribs before cooking?
(I’m making these today!)
That is correct! I found that salting the meat right before cooking sous vide tends to suck the juices from the meat, which makes it dry. The meat should be full of flavor with a combination of salting after SV and the red wine reduction sauce.