The mashed potatoes and gravy are leftover from the short rib dinner we enjoyed the other day. We are still eating from the ridiculously cheap rack of prime ribs we bought a year ago and froze in seal a meal vacuum bags. I was able to go straight from the freezer to the sous vide setup with the steaks that we cut from that rack. We have plenty of freezer space even without the old fridge/freezer we keep in the garage. (When it gets cold outside the freezer will not work reliably.)
I went with this recipe as a guide and they turned out pretty well despite not marinating for the full time. I used beef stock and a cheap red wine (Riunite Lambrusco). I only had four ribs so I adjusted the ingredient amounts to match. Many of the recipes I skimmed to get a feel for the dish called for 45 minutes at pressure so that’s how I went. The mashed potatoes are Yukon gold with garlic.