Remove the short ribs from the package and pat dry with a paper towel.

Season the short ribs on all sides with a liberal coating of the salt.

Preheat a large dutch oven to medium high heat. Add the oil and swirl to coat.

Add the short ribs and brown for 5 to 7 minutes on all sides to get a good crust.

Set aside.

Add the diced onions and sauté for 5 to. 7 minutes until translucent and softened.

Add the carrots and celery and cook 5 minutes longer.

Sitr in the garlic and cook for 30 seconds. 
Then mix in the tomato paste.

Slowly pour in the beer, a little at a time and deglaze the pan, scraping up any browned bits with a wooden spoon.

Then remove from the heat and allow to cool a bit. 


Meanwhile, prep your sous vide water bath for 135 degrees F.

Transfer the short ribs and any reserved juices to a gallon sized vacuum seal bag.

Then, if cool enough to handle, carefully add in the onion and ale mixture.

Seal the bag using the moist setting with your vacuum sealer.

After the bag is sealed, lower it into the preheated water bath slowly, allowing any air bubbles to rise to the top.

Use a weighted chain to keep the food and liquid completely submerged under water.

Sous vide the short ribs for 48 hours.

Carefully lift the bag from the water bath and let it sit for 5 minutes.

Then open the bag and transfer the short ribs and liquid to a serving platter.

Season with freshly ground black pepper and minced parsley.

Dish out the braised short ribs over a hearty side of pureed roasted root veggies, like turnips and parsnips, mashed potatoes or polenta.