# Sous Vide Short Ribs over Roasted Tzimmes-Style Roots with Braised Baby Artichokes > Deeply browned short ribs sit over caramelized roots with just enough orange and honey to suggest tzimmes without making the plate sweet. A light beef jus ties everything together, while lemony baby artichokes and a generous handful of parsley keep this spring supper bright. - URL: https://www.chezjk.com/recipes/sous-vide-short-ribs-with-roasted-tzimmes-style-root-vegetables-and-braised-baby - Author: Jonathan Katzman - Cooked and photographed: 2026-04-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free ![Sous Vide Short Ribs over Roasted Tzimmes-Style Roots with Braised Baby Artichokes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F2798e261f3a64531.jpg) ## Sous Vide Short Ribs A long cook at 155°F softens the connective tissue while leaving the ribs firm enough to cut into substantial pieces. Drying and searing them afterward gives the tender beef a deeply browned exterior. ### Ingredients - 2½ lb boneless beef short ribs, cut into thick portions - 10 g kosher salt - 1 tsp freshly ground black pepper - 3 sprigs thyme - 2 tbsp ghee ### Instructions 1. Heat a sous vide bath to 155°F / 68°C. Trim only thick exterior fat and tough silverskin from the ribs; retain the internal marbling. 2. Season with salt and pepper. Seal in heat-safe sous vide bags with the thyme, arranging the beef in a single layer. 3. Cook fully submerged for 36 hours, covering the bath to limit evaporation and checking the water level periodically. 4. Remove the beef and reserve all bag liquid for the jus. Discard the thyme. Pat the ribs very dry, including their edges. 5. Heat a heavy skillet over medium-high heat and add the ghee. Sear in batches for 60–90 seconds per broad side, briefly browning the edges, until a dark crust forms. Avoid crowding the pan. 6. Transfer to a board and cut across the grain into thick pieces. Reserve the skillet for the jus. ### Notes - For make-ahead service, chill the sealed bags immediately in a generous ice-water bath until thoroughly cold, then refrigerate at 40°F / 4°C or below for up to 3–4 days. Rewarm in a 155°F / 68°C bath until hot throughout, approximately 45–60 minutes for portions about 1½ inches thick, before drying and searing. ## Light Short Rib Jus Defatted cooking juices reinforce the beef's flavor without covering the roasted vegetables in a heavy sauce. A little vinegar balances their sweetness. ### Ingredients - reserved short rib bag juices - ½ cup unsalted gluten-free beef stock - ¼ cup water, for deglazing - 1–2 tsp red wine vinegar - to taste kosher salt and freshly ground black pepper ### Instructions 1. Pour the bag juices into a small saucepan, bring to a simmer, and cook for 2–3 minutes to coagulate loose proteins. Strain through a fine sieve and skim off the fat. 2. After searing the beef, pour excess fat from the skillet, leaving the browned fond. Add the water and scrape over medium heat; discard any blackened rather than browned bits. 3. Add the strained juices and stock. Simmer until lightly glossy and concentrated, about 5–10 minutes. Keep it pourable rather than reducing it to a salty glaze. 4. Stir in 1 teaspoon vinegar, taste, and add more vinegar, salt, or pepper only as needed. ### Notes - If the jus becomes too salty or concentrated, loosen it with water rather than more stock. ## Roasted Tzimmes-Style Root Vegetables High heat gives the roots browned edges rather than a stewed texture. A restrained orange-honey glaze adds the sweet-savory character of tzimmes while leaving the vegetables distinct. ### Ingredients - 1 lb carrots, peeled and cut into 1-inch chunks - ½ lb parsnips, peeled and cut into 1-inch chunks; woody cores removed - ½ lb small turnips, trimmed and cut into 1-inch wedges - 4 large shallots, peeled and halved lengthwise - 3 tbsp extra-virgin olive oil - ¾ tsp kosher salt, plus more to taste - ¼ tsp freshly ground black pepper - 1 tsp thyme leaves - 1 tsp finely grated orange zest - 3 tbsp fresh orange juice - 2 tsp honey - 1 tsp apple cider vinegar - 1 cup loosely packed flat-leaf parsley leaves and tender tips ### Instructions 1. Heat the oven to 425°F / 220°C. Toss the carrots, parsnips, turnips, and shallots with the olive oil, salt, pepper, and thyme. 2. Spread on a large rimmed baking sheet in a single layer, using two sheets if necessary. Roast for 25 minutes, then turn the pieces. 3. Mix the orange zest, juice, and honey. Drizzle over the vegetables and toss on the tray. Roast for another 15–25 minutes, until tender in the center with deeply caramelized edges. Watch the shallots and remove individual pieces if they finish early. 4. Toss with the cider vinegar and adjust the salt. Reserve the parsley to scatter generously over the assembled beef and roots. ### Notes - Add the honey mixture only after the vegetables have begun browning so the sugars do not scorch before the roots are tender. ## Lemon-Braised Baby Artichokes A shallow, covered braise makes the trimmed artichokes tender without waterlogging them. Lemon and olive oil provide a clean, slightly bitter counterpoint to the rich beef and sweet roots. ### Ingredients - 12 baby artichokes, about 1½–2 lb before trimming - 2 lemons, divided - 3 tbsp extra-virgin olive oil - 3 garlic cloves, thinly sliced - ¾ cup water - ½ tsp kosher salt, plus more to taste - 2 tbsp chopped flat-leaf parsley - to taste freshly ground black pepper ### Instructions 1. Fill a bowl with cold water and squeeze in one lemon. Pull the tough outer leaves from each artichoke until the remaining leaves are pale and tender. Cut off the tough top third, trim and peel the stem, and pare away dark green tissue around the base. 2. Halve lengthwise. Remove any fuzzy choke or prickly inner leaves if present, then place the trimmed halves in the lemon water. 3. Warm the olive oil and garlic in a wide saucepan over medium-low heat for about 1 minute, just until fragrant without browning. 4. Drain the artichokes and add them to the pan with the water, salt, and 1 tablespoon juice from the remaining lemon. Arrange mostly cut-side down, cover, and simmer gently for 15–25 minutes, until a small knife slides easily into the bases. 5. Uncover and simmer for another 3–5 minutes to reduce the liquid to a shallow, glossy coating. Add a splash of water if the pan dries before the artichokes are tender. 6. Finish with parsley, black pepper, and additional lemon juice and salt to taste. Serve warm or at room temperature with a spoonful of their braising liquid. ### Notes - Thorough trimming matters more than cooking time: leathery outer leaves will not become pleasant with a longer braise. ## Overall Timing / Workflow The long beef cook is hands-off, leaving only the vegetables, searing, and sauce for the serving day. The artichokes can wait while the beef gets its final crust. ### Instructions 1. About 37 hours before dinner, season, bag, and start the short ribs at 155°F / 68°C. Alternatively, cook them ahead and chill as directed. 2. 1:00 before serving — Heat the oven to 425°F / 220°C and prepare the root vegetables. If using chilled ribs, begin reheating them in the sous vide bath. 3. 0:50 — Put the roots in the oven. Trim the baby artichokes. 4. 0:35 — Start the artichoke braise. Turn the roots and add their orange-honey glaze after their first 25 minutes of roasting. 5. 0:20 — Remove the hot beef from its bags, reserve the juices, and dry thoroughly. Simmer and strain the bag juices. 6. 0:12 — Sear the beef in batches. Finish the artichokes and keep them covered off heat. 7. 0:05 — Deglaze the beef skillet and finish the jus. Check the roots for tenderness, cut the beef, and plate. ## Plating Keeping the roots beneath the beef lets them catch the jus while their exposed edges remain caramelized. Serving the artichokes separately preserves their lemony character. ### Instructions 1. Divide the roasted roots among four warm shallow bowls and arrange thick pieces of short rib over them. 2. Spoon a little jus over the beef and around the vegetables; avoid flooding the bowls. 3. Scatter the reserved parsley leaves and tender tips generously over the top. 4. Serve the baby artichokes on small side plates with a little of their lemony braising liquid. ## Leftover Path Separate storage protects the roasted vegetables from becoming soggy and keeps the artichokes' acidity distinct. Gentle reheating in jus prevents the cooked beef from drying out. ### Instructions 1. Refrigerate the beef, jus, roots, and artichokes in separate shallow containers within 2 hours of serving. Use within 3–4 days of their original cooking; reheating does not restart the storage clock. 2. Reheat sliced beef gently, covered, in the jus with a splash of water until it reaches 165°F / 74°C. 3. Reheat roots on a sheet pan at 400°F / 205°C for 10–15 minutes, until hot and lightly crisped at the edges. 4. Serve the artichokes cold as a lemony side, or warm gently in their braising liquid. Finish the reheated meal with fresh parsley. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.