Cooking Issues, the French Culinary Institute's technical blog, posts an intriguing early look at their soon-to-be-released low temperature cooking charts. They look gorgeous; indispensable for those who cook sous vide.
Cooking my braised short ribs sous vide? The chart recommends 134.6°F (57°C) for 56 hours. You'd want to seal the dealcoholized red wine, the aromatics, and perhaps a small pat of butter in the bag on high. Set your water bath to 134.6°F and walk away. Fifty-six hours later, the result is nothing short of amazing: Meat with the beefy goodness of short ribs and the meltingly-tender texture of a long braised—yet cooked à point, perfectly medium rare.
