• Preheat sous vide water bath to 149° F / 65° C
• Trim excess fat from the meat and cut into 3" cubes. Pat dry with a paper towel and liberally season on all sides with salt and pepper.
• Heat a large heavy-bottom skillet or Dutch oven over medium-high heat with a drizzle of canola oil. Brown the ribs on all sides (about 3 to 4 minutes per side).
• Remove the short ribs from the skillet along with all but about 1 tsp. of the fat.
• Reduce the heat to medium and add the shallot. Sautee until it just starts to brown, then add the wine and fresh thyme sprigs. Scrape the brown bits with a wooden spoon and cook down until about ¼ cup of liquid remains. Add the beef stock and reduce again until there is about ¼ cup of liquid remaining.
• Transfer the browned short ribs to a bag along with the braising liquid and seal or use the water-displacement method if using Ziplock bags.
• Place in the water bath and cook for 48 hours.

Finish and Serve

• To serve right away: Remove the bag from the water bath and strain the braising liquid through a fine-mesh strainer and into a medium saucepan over medium heat to reduce the liquid to sauce consistency. Serve the short ribs with the sauce.
• To serve later: Remove the bag from the water bath and place on the counter for 15 minutes to cool slightly before placing the bag to an ice bath to cool completely before storing in the refrigerator for up to 1 week.
• To reheat: Place the still-sealed bag in a 140° F water bath for 30 minutes and then follow the above instructions to serve right away.