Step 1

Season short ribs evenly with salt and pepper. Preheat a skillet to medium high, add oil and sear short ribs on all sides (5-8 minutes).

Step 2

Set short ribs aside in casserole pan. Add shallots and thyme to skillet and sauté 1 minute. Stir in 1/2-cup wine and simmer 3-4 minutes while scraping up browned bits from pan. Reduce wine until pan is nearly dry, to a thick glaze consistency. Scrape glaze, herbs and shallot over reserved short ribs and refrigerate until completely chilled (30-60 minutes).

Step 3

Setup immersion circulator according to manufacturer’s instructions; preheat water to 131°F (55°C).

Step 4

Seal short ribs in a vacuum bag along with shallot, thyme and wine glaze. Double seal if necessary for a tight seal. Circulate in water bath for no less than 24 hours (36 hours for best results).

Step 5

Remove short ribs from bag and place on a clean plate. Strain juices into a skillet along with remaining 1/2-cup wine. Bring to a boil, reduce to low and simmer for 12 minutes to bring liquid to a glaze. Add short ribs to pan, turning in glaze and basting short ribs.

Step 6

Serve with wine glaze drizzled on top.