I realize this probably won't be all that helpful for those without the proper gear, but the best short ribs I've ever made sous vide. I seasoned them with salt & pepper, sealed them and cooked them at 135 degrees for 74 hours. Once they came out of the water bath I brushed them with Devil's Spit BBQ sauce and flashed them on a hot gas grill fora couple minutes. They were fall-apart tender yet still a nice MR looking pink. And of course, they had just the right charred sauce. Very tasty if you have the means to cook sous vide.