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Sous Vide Short Ribs With Red Wine Sauce

Sous Vide Short Ribs With Red Wine Sauce

This Sous Vide Short Ribs recipe, with a quick and easy red wine sauce or beef au jus, produces rich, tender and decadent sous vide beef ribs. They’re as succulent as our beef plate ribs and 3-2-1 ribs.

This beef short ribs recipe is a perfect pairing with creamy sous vide potatoes for your holiday dinner.

More popular sous vide recipesSous Vide Prime Rib, Sous Vide Tri Tip, Sous Vide Chuck Roast, Sous Vide London Broil, Sous Vide RibeyeSous Vide Lamb Chops, or Sous Vide Pork Tenderloin.

Rare beef ribs on a silver baking sheet.

Sous Vide Ribs

Sous vide is our favorite way to make short ribs, a notoriously tough cut of beef. Beef short ribs are small pieces of meat, so it’s easy to overcook and dry out. As such it must be cooked low and slow to yield any edible results. 

Cooking beef ribs in water delivers restaurant-quality food at home as this is the method many high-end restaurants use. 

Beef being seared in a silver skillet.

Sous Vide Beef Short Ribs

This sous vide short ribs recipe requires the use of English cut short ribs, not flanken. If you’re unsure of the difference, here’s a nice overview with visuals.

Related article to read: St Louis Ribs vs Baby Back Ribs

Red Wine Au Jus

The basis for the red wine sauce is the one we use when making Individual Beef Wellington. It’s created in two steps: the initial cook time that creates the sauce that goes inside the bag with the meat and then the final cook time which includes all the delicious meat juice.

If you don’t cook with wine you can always swap out the red wine sauce with our classic Prime Rib Au Jus or prime rib gravy.

Red wine au jus in a silver skillet.

Sous Vide Beef Ribs

Here are the main ingredients you need to make these sous vide short ribs. For the full list of ingredients, please reference the recipe card below.

Short Ribs

  • Beef Short Ribs, English Cut

Red Wine Sauce

Ingredients to make sous vide beef.

Aromatic Ideas

Throw some aromatics in the bag for added flavor, if you like. Here are a few ideas: thyme, rosemary, oregano, onion, etc. Sous vide does bring out the concentration of the herbs, so use sparingly.

How To Cook Short Ribs

Making sous vide short ribs is remarkably easy to master. It does take pre-planning as it takes a full 48 hours to cook (at minimum 24 hours). The prep work itself, is a breeze. 

Consult the recipe card below for full details.

Step 1 – Pre-heat the sous vide water bath using a sous vide immersion circulator.

Step – 2 Sear the ribs in a very hot pre-heated skillet for 3-4 minutes per side.

Step 3 – Make the red wine sauce and transfer the sauce and ribs to a Vacuum sealed bag

Step 4 – Transfer the bag to your sous vide machine and set the timer to the proper length.

Step 5 – Remove from the water bath then transfer the ribs to a cutting board to rest while you make the red wine sauce using the juices.

Raw beef ribs in a Ziploc bag.


The beef short ribs will be in the water bath for a minimum of 24 hours up to a maximum 48 hours, so plan accordingly. 


Our preferred temperature is 149°F. It’s tender and as soft as butter at this temperature.

We’ve seen anything from 144°F – 150°F listed, but we found 149°F is the sweet spot, especially since we aren’t reverse searing, which increases the final temp.

Close up of a short rib.

Boneless Beef Ribs

This sous vide short ribs recipe can also be utilized with boneless beef ribs. No edits to the recipe are needed.

Back Ribs vs Short Ribs

Quite a few differences between the two cuts. Back ribs are from the upper back of the cow, while short ribs are cut from the lower portion of the rib cage. Shorts ribs have meat on top of the bones, making it easy to get to, which back ribs have the meat between the bones.

Meat in a vacuum sealed bag under water.

Sous Vide Equipment

  • Sous Vide Immersion Circulator – Any brand will work! We use the Anova Immersion Circulator.
  • Vacuum Sealed Bags You can always use a Ziploc bag and use the water displacement method vs a vacuum sealer with a sous vide bag, if desired.
  • Sous Vide Food Container – We use this sous vide food container for our sous vide beef recipes, but you can use any large stock pot.

How To Re-heat

The best way to re-heat sous vide short ribs is to heat them back up in a water bath! Heat the water to 5°F below the cooking temperature you used the first go round. Keep them in for 30 minutes, or until warm through out.

Ribs being seared on a silver skillet.

Expert Tips

  • Reserve searing beef short ribs creates a LOT of smoke. Turn on the oven fan and/or open the windows, before turning the oven on, to get ahead of it a bit.
  • Make sure to do a thorough job patting dry the short ribs with paper towels. To get a good pan-seared crust, the ribs needs to be dry.
  • Make sure the meat is fully submerged in the sous vide bath. If the meat isn’t fully submerged it won’t cook properly. Do not even attempt as food safety would not be guaranteed.
  • If your sous vide bag floats, try to re-seal or utilize something to weight it down in the sous vide bath. You can always add a few heavy spoons, or pie crust weights, to the bag before sealing or invest in sous vide weights.

Serving Ideas

Serve with Sous Vide Asparagus, Sous Vide Carrots or Garlic Mashed Potatoes for a complete meal.

It will also pair well with anything on our “What To Serve With Prime Rib” list.

Sous Vide short ribs over mashed potatoes.

Leftover Ideas

If you have leftover sous vide short ribs, here are a few recipes to consider using it in:

Short Ribs Chili (perfect addition to smoked chili)
Prime Rib Sandwich
Tri Tip Sandwich
French Dip Sandwich

Drink Pairings

Cabernet Sauvignon, Malbec, Bordeaux, Spicy Zinfandel, Syrah or Merlot

Sous Vide short ribs over mashed potatoes.

Sous Vide Short Ribs With Red Wine Sauce

Sous Vide Short Ribs, with a quick and easy red wine sauce or beef au jus, are perfectly tender and seared for a decadent sous vide beef ribs recipe. They're as succulent as our beef plate ribs and 3-2-1 ribs.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 2 days
Total Time: 2 days 20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Rib Recipes, Sous Vide Beef, Sous Vide Recipe
Servings: 2 Servings
Calories: 318kcal
Author: Darcey Olson
Cost: $28



  • 1 tbsp vegetable oil
  • 4 beef short ribs, English cut
  • Salt, To Taste
  • Black Pepper, To Taste


  • 2 tbsp butter
  • 1 small shallot, thinly sliced
  • 3 cloves garlic, grated
  • cup red wine (*Note 1)
  • 2 cups unsalted beef stock (*Note 2)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar (*Note 3)
  • 2 sprigs fresh rosemary
  • ¼ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • leftover juices from the sous vide bag


  • Pre-heat the water bath to 149°F using a sous vide immersion circulator.


  • Pre-heat a large skillet or Dutch oven over medium-high heat. Add the oil and swirl it around the pan to coat the bottom.
  • Pat dry the ribs and add to the skillet. Sear each side for approx. 3-4 minutes. Remove and set aside.


  • Reduce the heat to medium and add the butter and shallots. Once softened (approx. 3-4 minutes), add the garlic and cook for 30 seconds, until fragrant.
  • Add the wine and bring to a boil. Reduce the heat to low and let simmer until the liquid is reduced by half.
  • Stir in the beef broth, Worcestershire sauce, balsamic vinegar, rosemary, salt and pepper and bring to a boil. Reduce the heat back to low and let simmer for 15 minutes.
  • Transfer the short ribs and red wine sauce to the vacuum sealed back and seal. Place in the water bath and cook for 48 hours (*Note 2)
  • Carefully remove the bag from the water bath with tongs. Transfer the ribs to a cutting board and pour the juice in the bag into a medium saucepan over medium-high heat. Continue to simmer until reduced to your preferred thickness. If desired, whisk in a slurry of 1 tsp cornstarch and 1 tsp water for a super thick sauce.
  • Plate the short ribs and drizzle the sauce over them before serving.


Note 1 - Our go-to wine is a dry cabernet or merlot. Nothing overly sweet.
Note 2 - If utilizing salted broth, omit the added salt and add it at the end before serving (after you've had a chance to test it for salt level).
Note 3 - You can omit this ingredient, if you don't have any on hand or don't care for vinegar, but we like the extra flavor it provides.


Calories: 318kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 979mg | Potassium: 824mg | Fiber: 1g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg
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