Sous Vide Short Ribs With Red Wine Sauce

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.

Course Dinner

Cuisine American

Keyword Rib Recipes, Sous Vide Beef

Prep Time 20

Cook Time 2

Total Time 2 20

Servings Servings

Calories 318kcal

Author Darcey Olson

Cost $28

Equipment

Ingredients

SHORT RIBS

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

RED WINE SAUCE

2 tbsp butter
1 small shallot, thinly sliced
3 cloves garlic, grated
1½ 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

Instructions

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

SEAR THE BEEF RIBS

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.

COOK THE BEEF RIBS AND SAUCE:

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.

Notes

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.

Nutrition