English Style Short Ribs with Gravy
December 25, 2025 • 0 comments
This is a slow-cooked sous vide dish where the short ribs are cooked at low temperature for 48 hours until fall-apart tender, served with crispy garlic-rosemary potatoes roasted after sous vide. The sauce is a rich reduction of red wine, balsamic vinegar, Worcestershire sauce, brown sugar, and orange zest.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1.75 lbs) Grass-fed Short Ribs
- (1) Onion, chopped
- (1 tablespoon) Garlic, minced
- (4 cups) Red wine
- (1 cup) Beef or chicken stock
- (2 tablespoons) Worcestershire sauce
- (3 tablespoons) Balsamic vinegar
- (1 tablespoon) Brown sugar
- (To taste) Salt and freshly ground black pepper
- (1 piece) Orange zest
- (For searing) Olive oil
- (4 pieces) Medium potatoes, peeled and cubed
- (2 tablespoons) Garlic, minced
- (2 tablespoons) Fresh rosemary, chopped
- (5 tablespoons) Olive oil
- (To taste) Salt and freshly ground black pepper
- Reserved juices from the bag
- (1/4 cup) Heavy cream
- (1 tablespoon) Potato starch
- (2 tablespoons) Slurry
Directions
Prepare and Sear the Short Ribs
- Trim any silver skin from the ribs.
- Season lightly with salt and pepper.
- Heat olive oil in a pan and sear the ribs on all sides until browned. Remove and set aside.
Make the Sauce
- In the same pan, sauté onions until translucent.
- Add garlic and cook gently without burning.
- Deglaze with red wine, scraping up the browned bits. Optionally, light it on fire to burn off alcohol.
- Add the stock, Worcestershire sauce, balsamic vinegar, brown sugar, salt, and pepper.
- Reduce until syrupy, then stir in orange zest. Taste — the sauce should be slightly salty to flavor the meat later.
Sous Vide the Short Ribs
- Place ribs in a vacuum bag with the reduced sauce.
- Seal and cook sous vide at 160°F (71°C) for 48 hours.
- For a quicker option: 170°F (77°C) for 24 hours (slightly less tender).
- After cooking, remove ribs and reserve the juices for sauce.
Make the Garlic Rosemary Potatoes
- Place potatoes in a sous vide bag and cook at 180°F (82°C) for 2 hours.
- Heat olive oil in a pan and gently cook garlic until fragrant. Add chopped rosemary.
- Toss potatoes in the garlic-rosemary oil, roughing them up slightly to create crispy edges.
- Spread on a baking sheet, season generously with salt and pepper, and roast at 375°F (190°C) for 15 minutes until golden and crispy.
Make the Gravy
- Mix together the potato starch and water to make a slurry.
- Reduce the reserved sous vide juices in a pan until thickened (you can use a slurry to adjust texture).
- Strain the sauce.
- Add heavy cream to the sauce.
Finish & Serve
- Serve the short ribs topped with the balsamic reduction sauce and a side of crispy garlic potatoes.
