Sous Vide Beef Short Ribs with Red Wine Reduction

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 2910 minutes 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

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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Frequently asked questions

How long does Sous Vide Beef Short Ribs with Red Wine Reduction take to make?

Total time is about 2910 minutes (30 min prep + 2880 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sous Vide Beef Short Ribs with Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Sous Vide Beef Short Ribs with Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sous Vide Beef Short Ribs with Red Wine Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sous Vide Beef Short Ribs with Red Wine Reduction?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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