Sous Vide Braised Ribs

I was promised that cooking these braised ribs for three full days, 72 hours, was the way to create the most succulent dish possible.  And... it was. Here is the recipe.  I have no pictures as the time of this writing, but plan on doing the dish again some day and will add it then.

INGREDIENTS
8 Beef short ribs, bone in

INSTRUCTIONS

1. Preheat your sous vide water bath to 62 degrees C / 144 degress F.
2. Vacuum seal the ribs, put them in the water.  If you are cooking for Sunday night, they go in Thursday night.
3. When they are done, take them out, and slice the meat from the bone.

It's that easy.  I used a red wine sauce to go with it, and I put them on top of fluffy mashed potatoes.