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    Home » Recipes » Sous Vide » Sous vide short ribs in red wine – 24 hours vs 48 hours

    Sous vide short ribs in red wine – 24 hours vs 48 hours

    Published: Sep 5, 2021 · Modified: Sep 21, 2022 by Jenna Passaro · This post may contain affiliate links.

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    sous vide short ribs 24 hours with mashed potatoes

    It’s one of the hottest debates in sous vide cooking short ribs: should they cook for 24 or 48 hours? In this post you’ll learn the difference. Plus, learn a delicious sous vide short ribs recipe, made with red wine, onions, garlic and rosemary.

    Jump to the bottom to see a video on sous vide short ribs that are cooked for 24 hours vs 48 hours…

    sous vide short ribs 24 hours with red wine and rosemary

    Cooking sous vide short ribs in red wine

    The temperature for sous vide short ribs is 180 degrees. This is the same temperature for both 24 and 48 hour cooks.

    sous vide short ribs vacuum sealed with onion garlic and red wine

    For the red wine marinade, I prefer Cabernet Sauvignon. A smokey Cab from California is an excellent choice. The red wine marinade includes balsamic vinegar, garlic, salt and pepper.

    For oven cooking ribs, see this beef back ribs recipe…

    sous vide short ribs 48 hours

    To assemble the sous vide bag, add the short ribs in one layer. Smother the beef ribs with diced onions, add the red wine marinade, and finish with a sprig of fresh rosemary. Vacuum seal the bag and set it in the sous vide bath.

    sous vide short ribs 24 hours with red wine and rosemary and sauteed onions

    After the short ribs sous vide, they hit the broiler for a few minutes.

    This is a great time to make a red wine sauce, which you can find in the recipe directions.

    sous vide short ribs 24 hours with red wine and rosemary

    24 hours vs. 48 hours sous vide short ribs

    My personal conclusion is that 24 hour and 48 hour short ribs taste VERY similar. As expected, 48 hour sous vide short ribs fall off the bone quite a bit more.

    The fat breaks down generously with the additional time in the sous vide bath. But, the 24 hour sous vide short ribs are equally as tender.

    sous vide short ribs 24 hours with mashed potatoes on a green table

    If you’re looking for something magical to serve with short ribs, check out this recipe for caramelized red onions in red wine. Or this one for sous vide onions in beer. Or these tasty sauteed mushrooms with thyme and red wine.

    sous vide short ribs 24 hours with mashed potatoes

    While 48 hour sous vide short ribs are delicious, going forward I’ll cook mine for 24 hours.

    Simply because I can’t wait and the 24 hour ribs are so delicious that there is no need to hold off another day.

    Experiment with 24 vs 48 hour sous vide short ribs

    Make two bags of this red wine marinade short ribs recipe with one pound of short ribs each.

    Try one bag at the 24 hour mark. Then try the other bag after 48 hours sous vide. And let me know what you think!

    This experiment between cooking short ribs sous vide for one or two days could be a fun theme to throw a party. For more ideas on hosting with sous vide recipes, see my favorite sous vide recipes for a crowd.

    If you’re into long cooks, check out this recipe for sous vide brisket.

    Readers love these sous vide recipes

    • Sous Vide T Bone Steak
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    • Sous Vide Pulled Pork
    • Sous Vide Short Ribs
    • Sous Vide Onions in Beer
    • Sous Vide Cookbooks for Beginners
    • Sous Vide Pork Chops
    • Sous Vide Brussels Sprouts
    • Sous Vide Shrimp Kebabs
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    What to do with leftover sous vide short ribs?

    Use leftover sous vide short ribs to make quesadillas with leftovers.

    Share your sous vide cooking

    Love ribs? Check out my smoked flanken ribs and smoked St Louis ribs.

    Also see this Traeger recipe for 3 2 1 ribs on smoker.

    Check out my sous vide cookbook on Amazon: The Home Chef’s Sous Vide Cookbook.

    sous vide short ribs 24 hours with red wine and rosemary

    Sous vide short ribs in red wine sauce (Sip Bite Go)

    This sous vide short ribs recipe can cook for 24 hours or 48 hours. In addition to cooking fall off the bone short ribs, the sous vide cooking method creates a delicious red wine marinade that can be turned into a sauce in just a few minutes.
    5 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Italian, Sous Vide
    Prep Time: 15 minutes
    Cook Time: 1 day 10 minutes
    Total Time: 1 day 25 minutes
    Servings: 4 people
    Calories: 1175kcal
    Author: Jenna Passaro

    Ingredients

    • 2 LB Short ribs
    • 1 red onion
    • 1 cup red wine
    • 1 tbsp balsamic vinegar
    • 1 tbsp garlic
    • S&P
    • 2 sprigs rosemary
    • 2 tbsp butter
    • 1 tbsp cilantro optional

    Instructions

    • Set sous vide machine to 180 degrees. Create a marinade with red wine, balsamic vinegar, garlic and salt and pepper.
    • Prepare and vacuum seal the sous vide bag with short ribs, onions, red wine marinade and rosemary.
    • Sous vide short ribs at 180 degrees for 24 hours or 48 hours.
    • Once sous vide cooking is complete, remove short ribs from the bag and broil them in the oven on high. Retain the red wine marinade to make a red wine sauce. For best results, seperate the red wine marinade from fat by pouring it into a glass and storing it in the freezer until the red wine and fat separates.
    • Make the red wine sauce. Pour 1 cup of red wine marinade into a pan. Add butter and continue stirring until it makes a thick red wine sauce.
    • Pour red wine sauce on short ribs, sprinkle with cilantro and serve.

    Video

    Notes

    I’d love to see your sous vide skills! Tag your sous vide short ribs with @sipbitego on Instagram.

    Nutrition

    Calories: 1175kcal
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Carl J says

      November 25, 2021 at 8:57 am

      Just to double check, 180 degrees for 24 OR 48 hours?
      Curious, because I want to do these but am seeing other sites that say around 150 for 48hrs. Last thing I want is leather 🙂

      Reply
      • Jenna Passaro says

        November 28, 2021 at 11:05 am

        24 hours, and yes it’s high but they’ll be falling apart. I tested them also at 48 hours but didnt find the extra time necessary.

        Also – don’t forget to protect countertops as the high cook time with a pot directly on stone and other materials may crack it.

        Let me know how it goes.

        Reply
    2. MIke M says

      October 22, 2020 at 7:45 am

      I really thought the 24 hours would be way too long. They were just right. I wasn’t sure how long to go in the broiler…but I think I did about 7 minutes. Turned out great! Wonderful wine flavor in the beef!5 stars

      Reply
    3. Shayla Marie says

      September 18, 2019 at 3:52 am

      I have some ribs in the freezer, I’m going to try this with them! This looks wonderful!

      Reply
    4. Kelly Anthony says

      November 29, 2018 at 1:58 pm

      These sous vide short ribs look like they are cooked perfectly. I don’t own a sous vide but after seeing these pictures and reading your recipe I’m adding it to my Christmas wish list!5 stars

      Reply
    5. Jenna @ sipbitego.com says

      November 16, 2018 at 10:16 am

      Check out the two new turkey sous vide posts:
      https://sipbitego.com/sous-vide-turkey-legs
      https://sipbitego.com/sous-vide-turkey-breast/

      Reply

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    jenna passaro food blogger from Portland Oregon

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    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

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