I have had excellent results with short ribs in my Sousvide appliance that I purchased last May. I have found Douglas Baldwin's excellent book "Sous Vide for the Home Cook" to be an invaluable resource during this journey. My recipe has been much varied but is basically as follows: 4 shortribs for a two person dinner. They are about 3 X 3 inches square generally with the bone still on. Season them with kosher or sea salt, fresh ground pepper, red pepper flakes, onion powder, garlic powder, a teaspoon to a tablespoon of rendered bacon fat, a sprig of fresh thyme, oregano, majoram. Everything go