Sous Vide Short Ribs with Red Wine Reduction

Sous Vide Short Ribs with Red Wine Reduction

Sous Vide Short Ribs with Red Wine Reduction

Short ribs are one of the most heavenly things to cook sous vide. When cooked for 48 hours sous vide, the meat comes out fork-tender with that perfect edge to edge rosy color. It is truly the prime example of sous vide magic.

In this cook, red wine and garlic are added to the bag to create a subtle but rich flavor. Then reduce the red wine and use it as a glaze the short ribs. The flavor profile on these short ribs with red wine reduction 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

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.

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 short ribs. 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.

Sous Vide Short Ribs with Red Wine Reduction
5 from 4 votes

Sous Vide Short Ribs with Red Wine Reduction

Course Main Course
Cuisine American
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!

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  • Avatar
    October 2, 2018 at 8:54 am

    Simply delicious. Thank you for the recipe.

  • Avatar
    Paul L
    November 30, 2018 at 9:42 am

    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!

  • Avatar
    Pamela R
    December 9, 2018 at 8:13 pm

    Wow this short rib is amazing! Everyone loved it.

  • Avatar
    May 20, 2019 at 9:58 pm

    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?


    • Avatar
      Jason Veselak
      May 23, 2019 at 2:29 pm

      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!

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