Sous vide short ribs are the perfect dinner party recipe! Easy to make ahead. Just finish in a hot skillet. Served with a delicious, red wine reduction sauce. These are packed with flavor!
Why you’ll love them
Dinner at home with friends is so much fun. Cooking always brings an element of entertainment, and who doesn’t like hanging out in the kitchen? It seems that it always ends up being the gathering spot, no matter the occasion.
But if you’re the one doing the cooking, I highly suggest that you go easy on yourself and plan a meal where you can do most of the work ahead of time.
That’s why these sous vide beef short ribs are perfect for entertaining.
They can be prepared up to four days ahead of when you plan to serve them. So can the rich red wine sauce that they’re served with. Which means, if you’re hosting company, that leaves you with plenty of time to be social with your guests and enjoy a glass of wine when they arrive!
Not only that, but this dish is super impressive. The meat is super tender, and fall off the bone delicious.
Equipment and ingredient notes
This cooking technique requires a gadget or two. Here’s what you’ll need:
- Immersion circulator – AKA the sous vide machine!
- Vacuum sealer bags – Vacuum-sealed bags work best, but you can also use the water displacement method.
- Sous Vide Container– Any heat-proof container will work (like a large stock pot). But, because the cook time is so long, I like to use a container with a lid to minimize the water evaporation. Otherwise, you’ll be adding water every couple hours.
- Sous Vide Lid – Essential for long cook times! A good lid will prevent you having to add more water every couple hours!
🍖 How to Make Sous Vide Short Ribs
Cook the Ribs
To start the cooking process, place your sous vide in a vessel that’s large enough to hold enough water for your bag to be fully submerged and deep enough to ensure that the water level falls between the minimum and maximum level indicators on your sous vide circulator.
- Set the sous vide to 155-degrees.
- Season short ribs with black pepper and vacuum seal using your preferred method.
- Cook for 48 hours.
- After time as elapsed, remove the bag from the water bath and place in a large bowl of ice water.
Note: At this point you can refrigerate the ribs until you are ready to serve, up to 4 days.
Make the Red Wine Sauce
- Simmer wine, shallots, thyme and bay leaf until reduced, about 10 minutes.
- Add broth and bring to a boil. Continue cooking until reduced by half, 15-20 minutes.
- Strain the sauce and discard any solids.
- Return the sauce to the pan and heat over medium low heat.
Note: At this point you can refrigerate the sauce for up to 4 days. Reheat in a saucepan over medium-low heat.
- Remove the short ribs from the bag and pat dry with paper towels.
- Season with salt and pepper.
- Preheat a cast iron skillet over high heat. Add oil and butter.
- Once melted, sear short ribs for about 1-minute per side, tilting skillet and spooning butter them as they brown.
👩🍳 Make Ahead
Both the short ribs and the red wine sauce can be prepared up to 4 days ahead of time. To make the short ribs ahead of time, complete the sous vide 48-hour cooking process. Then refrigerate until ready to serve. To finish, sear as directed. To make the red wine sauce ahead of time, strain the sauce and refrigerate. Reheat over medium-low heat when ready to serve.
🍴What to Serve with Short Ribs
The short ribs can be served alongside buttered noodles, mashed potatoes or creamy polenta with a spoonful of the red wine sauce on top. Round off the meal with an arugula salad, roasted brussels sprouts, or some glazed carrots and you’re set.
For a tender, just starting to fall-off the bone texture, I prefer to cook my ribs at 155-degrees. You can cook as high as 175-degrees for even more tender ribs.
The longer the short ribs cook, the more tender they become. This is because the connective tissue (collagen) breaks down as it cooks. So, a 24-hour cook will be firmer than a 36-hour cook at the same temperature. I like to cook the ribs for a minimum of 48-hours.
It’s virtually impossible to overcook in the sous vide. However, I wouldn’t recommend cooking them for any longer than 72-hours. They may become too tender and a bit mushy.
Yes! Generally, when cooking from frozen, the only thing you need to adjust is the cook time. However, since we’re already cooking the ribs for 48 hours, there is no need to add any additional time.
🍷 Wine Pairings
Of course, no dinner party is complete without a couple great bottles of wine. And this dish is just begging to be paired with bright, acidic wines that balance out the richness of the short ribs and that rich sauce.
I like to offer a couple options when hosting company, since everyone tends to have their own personal tastes.
The Pinot Noir has notes of cherry and spice which are just so delicious and bring a nice balance to the meal. In contrast, the Rosé has a brighter acidity with citrus notes and hints of strawberry. This pairing was a really nice palate cleanser between bites and I loved how refreshing it was.
More savory dinner recipes
- Smoked Short Ribs
- Red Wine Braised Short Ribs
- Short Rib Crostini with Cambozola Cheese Cherry Jam
- Red Wine Burgers Recipe
- Sous Vide Prime Rib Roast with Garlic Herb Butter
- One-Skillet Chicken with White Wine Mustard Cream Sauce
More sous vide recipes
- Chicken Breasts
- Chicken Tenders
- Prime Rib with Garlic Herb Butter
- Pork Chops
- Filet Mignon
- Pork Tenderloin
Did you Make These Sous Vide Beef Short Ribs?
If you loved these sous vide braised short ribs, I would appreciate it so much if you would give this recipe a ⭐️star⭐️ review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Sous Vide Short Ribs with Red Wine Reduction
- 4 beef short ribs (bone-in (about 2 lbs. total))
- 1 Tablespoon canola oil (or vegetable oil)
- 1 Tablespoon butter
- Set the sous vide to 155-degrees.
- Season short ribs with black pepper.
- Vacuum seal using your preferred method.
- Cook for 48 hours.
- After time as elapsed, remove the bag from the water bath and place in a large bowl of ice water. At this point you can refrigerate the ribs until you are ready to serve, up to 4 days.
- Remove the short ribs from the bag and pat dry with paper towels. Season with salt and pepper.
- Preheat a cast iron skillet over high heat. Add oil and butter. Once melted, sear short ribs for about 1-minute per side, tilting skillet and spooning butter them as they brown. Remove from pan and place on a plate to rest. Top with red wine sauce and enjoy.
Red Wine Reduction:
- To a small saucepan, add broth, wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 25-30 minutes.
- Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
- In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Drizzle over the short ribs and enjoy.
I teamed up with Erath to bring you this post. As always, all opinions are my own.