1. Set the Sous Vide Professional to the 57.2°C/135°F, with rear pump flow switch closed and front flow switch set to full open.
2. Season beef short rib portions with kosher salt and coarse ground black pepper.
3. In a hot pan, grill or plancha, sear off beef short ribs until Maillard reaction has taken place. The optimal result is to have even browning on all sides. Basting the ribs in foaming butter will result in desirable coloring and optimal flavor.
4. In a medium or large vacuum bag, place seasoned, trimmed portion of beef short rib and evenly distribute beef fat (or olive oil), thyme sprigs, black pepper and cooking liquid amongst portions.
5. Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.
6. Vacuum seal portions to 90-95%.
7. Once target temperature of 57.2°C/135°F is reached, place sealed short ribs in circulating water bath. Allow for at least 50% food to water, 1:1 ratio to ensure optimal circulation. Never overcrowd a circulating bath.
8. Cook to desired doneness for 48-72 hours. Internal temperatures should reach a temperature of 57.2°C/135°F, for medium rare beef. Longer cook times are necessary with tougher cuts of beef to allow time for muscle fibers to fully break down.
9. Remove the beef short ribs from vacuum bag. To obtain more browning or crust, beef short ribs may be seared in a hot pan or be placed in a 230°C/450°F oven for 5-10 minutes, or until desired finish is resulted.
10. Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.

Cooking Time: 48 hours for tender ribs, 72 hours for fall off the bone tender.
Serves:4