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Recipe: Sous Vide Short Ribs

By Chef Jeff Philbin
Published  April 7, 2025 12:00am EDT
Dinner DeeAs
FOX 13 News

I'm on the case again today to solve another dinner dilemma. Karen wrote us from Palm Harbor. She saw the sous vide recipe shared by Chef David Morris, from Packard's Steakhouse. He showed us how he 'reverse sears' a steak by cooking it ‘sous vide’, which is French for 'under vacuum'. Karen said: "The sous vide recipes I have tried have been kind of bland, so, I am looking for a new approach with more flavorful recipes." 

So for Karen, and anyone who has a sous vide kit they used once and never again, here's my idea for dinner to get you up and running.

Click here for a printer-friendly version of my recipe below. If you make it, send me a photo and let me know how it turned out! 

And let me know if you have a recipe request! Email DinnerDeeAs@fox.com or message me on Facebook or Instagram.

See more Dinner DeeAs every weekday at 1pm on FOX13. 

Click below to see how I made the side dishes to accompany the short ribs.

Ingredients (Serves 4-5)

Red Wine Demi-Glace Short Ribs

  • 4 bone-in short ribs (plate cut, about 2-3 lbs total)
  • salt & black pepper, to taste
  • 2 tbsp cooking oil
  • 1 large onion, finely diced
  • 3 celery stalks, finely diced
  • 1 large carrot, peeled & grated
  • 2 cloves garlic, minced
  • 1.6 oz tomato paste (about 3 tbsp)
  • 8.8 oz red wine (about 1 cup, use a dry red like Cabernet or Merlot)
  • 1.6 oz demi-glace, homemade or store-bought (about 3 tbsp)
  • 16.16 oz of beef stock (about 2 cups)
  • 1 pinch chili flakes (optional, for subtle heat)
  • 1 bouquet garni (rosemary, thyme, parsley, bay leaves)

Rosemary Truffle Mashed Potatoes (side dish)

(A creamy, aromatic complement to the rich short ribs.)

  • 2 lbs russet potatoes, peeled & quartered
  • 4 tbsp butter
  • 1 tbsp truffle oil (adjust to taste for desired intensity)
  • 2 cloves garlic, roasted & minced
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
  • ½ cup whole milk or heavy cream
  • salt & black pepper, to taste

Balsamic Roasted Carrots (side dish)

(A perfectly sweet, tangy side to balance the richness of the dish.)

  • 1 lb baby carrots (or whole carrots, peeled & sliced into spears)
  • 1 tbsp dried rosemary (or 2 tsp fresh, chopped)
  • 1 tsp kosher salt
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 2 tbsp olive oil

Instructions

1. Prepare & Cook the Short Ribs (Sous Vide - 48 Hours)

  1. Preheat sous vide to 130° F.
  2. Season short ribs generously with salt & black pepper on all sides.
  3. Heat cooking oil in a large skillet over medium-high heat.
  4. Sear short ribs for 2 minutes per side until deeply golden brown. Set aside.
  5. In the same pan, sauté onions, celery, carrots, and garlic until softened (3-4 minutes).
  6. Stir in tomato paste, cooking for 1 minute until slightly caramelized.
  7. Deglaze with red wine, scraping up browned bits, then add demi-glace & chili flakes.
  8. Simmer for 5 minutes, then remove from heat and let cool slightly.
  9. Place seared short ribs & reduced sauce into a vacuum-sealed or zip-top freezer bag.
  10. Seal and sous vide for 48 hours.

2. Make the Rosemary Truffle Mashed Potatoes (While Short Ribs Finish Cooking - 30 Minutes)

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender (15-20 minutes).
  2. In a small saucepan, melt butter over low heat. Add truffle oil & roasted garlic and cook for 1–2 minutes until fragrant. Stir in whole rosemary and remove from heat.
  3. Drain potatoes, then return to the pot. Mash lightly with a potato ricer.
  4. Strain and remove the garlic and rosemary.
  5. Pour in warm milk & butter mixture, then fold until smooth and creamy.
  6. Season with salt & black pepper, adjusting to taste.

3. Roast the Balsamic Carrots (While Potatoes Cook - 30 Minutes)

  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper and spread carrots in a single layer.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, brown sugar, rosemary, and salt.
  4. Drizzle mixture over the carrots, tossing to coat evenly.
  5. Roast for 30–40 minutes, flipping halfway, until tender and caramelized.

4. Assemble & Serve

  1. Remove short ribs from sous vide bag and let rest for 5 minutes. If desired, simmer remaining sauce for 5 minutes to thicken further.
  2. Spoon rosemary truffle mashed potatoes onto plates.
  3. Place short ribs on top, drizzling with red wine demi-glace reduction.
  4. Serve with balsamic roasted carrots on the side.
  5. Garnish with extra rosemary or a drizzle of truffle oil, if desired.

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