Sous Vide Short Ribs with Red Wine Reduction

Sous Vide Short Ribs with Red Wine Reduction


Sous Vide Short Ribs with Red Wine Reduction
5 from 3 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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  • Reply
    October 2, 2018 at 8:54 am

    Simply delicious. Thank you for the recipe.

  • Reply
    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!

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

    Wow this short rib is amazing! Everyone loved it.

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