How to Sous Vide Short Ribs

Sous Vide Short Ribs with Red Wine Reduction

by from his blog

Prep Time : 10 minutes
Hands-On Cook Time : 20 minutes
Sous Vide Time : 2 days
Total Time : 2 days 30 minutes
Servings : 4 people


  • 6 beef short ribs
  • 1 cup red wine
  • 3 cloves garlic, minced
  • 2 Tbsp oil
  • Salt and pepper to taste



  1. Set sous vide machine to 62C/144F.

  2. Season short ribs with salt and pepper to taste. Heat up large skillet on medium high, and add 2 Tbsp of oil. Sear short ribs for a minute on each side. Remove the short ribs and place on plate to rest. Pour in red wine and garlic to the skillet. Let simmer for 1 to 2 minutes to cook off alcohol. Pour wine in a bowl and place in refrigerator until cool.

  3. Place short ribs in freezer bag with red wine and garlic. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 48 hours.


  1. Preheat oven to 176.5C/350F

  2. Remove bag from bath. Take short ribs out of the bag and pat dry. Strain the liquids with a bowl under to remove garlic, catching the wine.

  3. Add wine to medium sized sauce pan and cook over medium-high until reduced and thickened, about 15 to 20 minutes.

  4. Place short ribs on baking sheet. Use a pastry brush to glaze the short ribs with the red wine reduction sauce. Put the ribs in the oven for 5 minutes to form a glaze. Remove from oven, serve with your favorite sides and enjoy!

    Sous Vide short ribs with mashed potatoes
    Photo by Sous Vide Ways

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home – so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more! To browse his recipes, head over to his website:

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