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Braised beef short ribs are undeniably good: Fork-tender with big, beefy flavor, the only real drawback is ... well, there are no drawbacks. Braised beef short ribs are just amazing.Short ribs cooked sous vide, however, are even better. You can take advantage of the precise temperature control sous vide affords to produce textures that aren’t possible with conventional cooking methods. And the cooking process is almost completely hands-off. A short rib cooked low-and-very-very-slow at [f 167] (our favorite temperature) for 24 hours can be just as easily cut with a fork as a short rib that’s been braised for a couple of hours, but it’ll be way, way juicier, since the meat fibers haven’t been exposed to the relatively higher temperature that&#39;s typical of braises.These shorties are perfection on a plate. Just don’t forget a bottle of robust and rustic Châteauneuf-du-Pape to seal the deal.