Braised Short Ribs with Red Wine Glaze

Sous vide short ribs are, in a word, awesome. If you want short ribs the colour and texture of a medium-rare steak, cook them sous vide at 58°C/136°F for 72 hours; if you prefer them fork-tender but still pink, cook them at 62°C/144°F for 72 hours, as we do here. The ribs take on a more traditional braised texture and colour when cooked at temperatures higher than this.