Once you sous vide short ribs, you’ll never do it any other way. These short ribs may take a long time to cook, but they are absolutely worth it! Shallots, red wine, and thyme make the perfect “braising” liquid for a flavorful and delicious meal.
Preheat water bath to 145 degrees F for a medium pork chop. For medium rare, reduce temperature to 140 degrees F. For well-done, increase to 150 degrees F.
Season the short ribs liberally with salt and pepper. Preheat a cast iron skillet over medium-high heat. Once hot, add the butter and sear the short ribs on all sides until a deep brown. Remove the short ribs to a plate.
When finished, add the contents of the bag, including liquid, to a shallow serving bowl and shred the short ribs by inserting two forks and pulling them apart.