Trim the excess fat from the short ribs.

Heat a cast iron pan or skillet on medium heat until hot. Add oil to the pan.

Once hot, add ribs and sear on all sides until golden brown.

In a small bowl whisk together salt, pepper, garlic powder, and onion powder.

Let the ribs cool for a few minutes and rub them on all sides with the seasoning.

Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 160°F (71°C) for 24 hours. This is my recommended temperature, and if you’d like to cook them at other temperatures, follow the guide in the post above.

Place the seasoned ribs into a large vacuum bag or zip-lock bag. If you use zip-lock bags, you will need to use two, and seal them using the “water displacement” technique. (Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)

When the water has reached the set temperature, lower the bags into the water bath. Make sure the ribs are fully submerged in the water with the bag seams above the water.

Cover with several pieces of aluminum foil and sous vide cook for 24 hours.

When they are done, remove the bag from the water bath (don’t throw away the juices in the bag). At this point, you can store the ribs in the fridge for up to 4 days or serve it immediately.

Reserve 2 tablespoons of the short rib drippings in the small sauce pan and heat over medium.

Add minced garlic and shallot, sauté and stir until tender, about 1 minute.

Add red wine and balsamic. Bring the mixture to simmer over high heat for 3 minutes.

Add in beef stock and honey, simmer over medium-high heat until the sauce is reduced and thickened to about 3/4 cup, about 8-10 minutes.

Turn off the heat and whisk in the butter.

Taste the sauce and season with salt, pepper or more honey as desired.

Serve sous vide short ribs on mashed potatoes or ice, drizzle with red wine sauce and garnish with optional herbs.