Sous Vide Beef Short Ribs with Red Wine Reduction

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef short ribs cooked sous vide for 48 hours, finished with a rich red wine reduction sauce to create a deeply flavorful and melt-in-your-mouth dish. This French-inspired beef recipe, ready in about 2 days 1h, pairs beef short ribs, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 2880 min Serves 4 French cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs beef short ribs generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place ribs in a vacuum-seal bag with 3 smashed garlic cloves and 3 fresh thyme sprigs. Seal the bag using a vacuum sealer.
  2. Step 2: Preheat a sous vide water bath to 135°F. Submerge the sealed bag and cook for 48 hours to achieve tender, medium-rare ribs.
  3. Step 3: Remove short ribs from the bag and pat dry with paper towels. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
  4. Step 4: Sear the short ribs for 1-2 minutes per side until a deep brown crust forms. Transfer ribs to a plate and keep warm.
  5. Step 5: In the same skillet, add 1 cup red wine and scrape up browned bits from the bottom. Simmer until reduced by half, about 5 minutes.
  6. Step 6: Add 1 cup beef stock and continue to simmer until sauce thickens and coats the back of a spoon, about 10 minutes.
  7. Step 7: Remove from heat and whisk in 2 tbsp unsalted butter until glossy and smooth. Serve the short ribs drizzled with the red wine reduction.

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