Not Sous-Vide but I use this recipe for short ribs and it’s phenomenal
Braised Short Ribs with Dijon Mustard
Ingredients:
4 cups dry red wine (I usually use a zin)
4 lb beef short ribs
Duck fat to brown
10 shallots (10 oz), trimmed, halved
1 large carrot (small dice)
1 stalk of celery (small dice)
3 tablespoons coarse-grain Dijon mustard, or to taste (I just use heaping Tablespoons as I like a bit more)
6 plum tomatoes, quartered
Preparation:
Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
Season well with salt and pepper.
Heat Dutch oven over moderately high heat until duck fat is shimmering, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.
Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. when the shallots are beginning to really soften add in carrots and celery. When sweated and brown to your liking transfer with a slotted spoon to another bowl.
Stir reduced wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
Gently stir in bowl of shallots/carrots/celery and quartered tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
Season sauce with salt, pepper, and more mustard (if necessary) to taste and pour over ribs.
Great with mashed potato or even better with Spätzle.