Set sous vide machine to 62C/144F.
Place short ribs in freezer bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 48 hours.
Remove bag from bath. Take short ribs out of the bag, pat dry and season with salt and pepper to taste.
Heat butter in a large sauce pan over medium-high heat. Add the garlic and stir until softened and fragrant, about 1 minute. Pour in the wine, bring to a boil and cook until it is reduced by half. Add beef broth and cook over medium-high until reduced and thickened, about 15 to 20 minutes. Once reduced, taste for seasoning and add salt if necessary.
Heat a large skillet on high and add oil. Sear for 90 seconds on each side, using a pastry brush to glaze the red wine reduction onto the short ribs as it sears. Remove from pan and place on plate to rest. Cut the short ribs into desired size, top with remaining sauce and serve with your favorite sides. Enjoy!
Please ensure that the short ribs you use in this recipe are English style, which is when there is a thick piece of meat sitting on top of one piece of bone. Please do not use Flanken or cross-cut short ribs.