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Sous Vide Short Ribs

A modern approach to short ribs using sous vide for precise texture, followed by reduction for a restaurant-style finish.

Overview

Short ribs are cooked sous vide to achieve perfectly tender, sliceable meat, then finished with a deeply reduced red wine sauce for intensity and gloss.

Served over a smooth cauliflower purée that provides structure without heaviness.

Serves: 4–5 guests

Ingredients

Short Ribs

  • 5–6 lbs English-cut short ribs (bone-in or boneless)
  • Kosher salt & black pepper

Sous Vide Aromatics

  • 4–6 garlic cloves, smashed
  • 2–3 sprigs thyme
  • 1 bay leaf
  • Optional: small amount of onion or shallot

Sauce (Built Separately)

  • 1 bottle dry red wine
  • 4–5 cups beef stock (low-sodium preferred)
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 Tbsp tomato paste

Instructions

1. Season & Bag

  1. Season ribs generously with salt and pepper.
  2. Place into vacuum bags with garlic, thyme, and bay leaf.
  3. Seal (vacuum preferred, but water displacement works).

2. Cook Sous Vide

  • Cook at 145°F / 63°C for 24–36 hours.
  • Chill bags in ice bath, then refrigerate.
  • This firms the meat and improves searing and handling.

4. Finish the Ribs

  1. Remove ribs from bags; reserve juices.
  2. Pat ribs very dry.
  3. Sear in a very hot pan until deeply browned on all sides.

PART II — Sauce

5. Build the Base

  1. In a large pot, cook onion, carrot, and celery until lightly browned.
  2. Add tomato paste; cook until brick red.

6. Reduce Wine (Critical Step)

  1. Add red wine.
  2. Boil and reduce by two-thirds.

7. Add Stock & Reduce

  1. Add beef stock and reserved sous vide juices (strained).
  2. Simmer until reduced to a glossy, nappe consistency.

PART IV — Plate

10. Serve

  1. Spoon cauliflower purée onto plate.
  2. Place rib on top.
  3. Spoon sauce over.
  4. Garnish with herbs.

Storage

  • Ribs (sealed): up to 5 days refrigerated, 3 months frozen

Reheating

Best Method (Sous Vide)

  • Reheat sealed ribs at 135–140°F (57–60°C) for 45–60 minutes until warmed through.
  • This preserves texture and prevents overcooking.

Alternative (Stovetop / Oven)

  • Gently reheat ribs in sauce over low heat, covered, until warmed through.
  • Alternatively, wrap in foil with a small amount of sauce and heat in a 275°F oven.