Found this one on chefsteps.com before they added the paywall.

What's the value of a meal that's a lot of work? The ones that are really hard don't leave me with the energy to enjoy eating them. This one is a bit of work more than 24 hours before you eat it - you'll be all rested up. And, depending on how many ribs you get (because sometimes huge packs of them are on sale) and how many people you are feeding, you can make up multiple sous vide bags as far as the 'cook for 24 hours' step and freeze the extras. Pull one out a day before you plan to eat it and it can thaw and cook all in one easy step. Maybe it just felt like a ton of work because there was time to thoroughly clean the kitchen while the sauce was reducing…

Update 12/4/22: We still love this recipe but I always felt a bit cheated about the amount of sauce. Just made a batch with the recipe recommended lbs of short ribs and 150% of all the other ingredients (so 300% of the garlic) and it's perfect. Also, screw making or buying demiglace - I just throw in a couple tablespoons of Better than Boullion beef flavor and it's delicious.

• 14.1 oz Onion(s), about 1 large (converted from metric much?)
• 4.9 oz Celery, about 3 stalks
• 4.9 oz Carrots, about 1 large (or two)
• 2 Garlic cloves (two means four, right?)

• 1 beef short ribs plate cut into four portions (really about 4 lbs of short ribs - 8 or 10 sections)
• salt
• pepper
• cooking oil

• 1.6 oz Tomato paste
• 8.8 oz Red wine
• 1.6 oz Demi-glace, homemade or store bought
• 0.01 oz Chili flakes (1/4 tsp?)

1. Preheat the sous vide machine. Ribs will be tender and steaky at 158 °F / 70 °C, soft and super succulent at 167 °F / 75 °C, and braisey and delicious at 176 °F / 80 °C. I can't remember what I did last time, so using 168 this time.
2. Finely dice the onion and celery. Peel and grate carrots and garlic.
3. Season the short ribs on both sides with salt and pepper.
4. Add oil to a pan over medium-high heat. Let it get really, really hot. Then add the meat and sear until golden brown, about two minutes per side.
5. Sweat the veggies over medium-high heat.
6. Once the onions are translucent, add tomato paste. Then add the wine, demi- glace, and chili !akes, and reduce to a thick glaze.
7. Once the meat and glaze have cooled, add them to your bag.Don’t let it get too crowded in there—use more than one bag if necessary.
8. Cook the short ribs for 24 hours. (or so…)
9. I serve them over egg noodles because… egg noodles.

originally submitted by mike on Oct 09, 2020