I decided to drop some beef short ribs into my sous vide machine Monday night so that they would be ready for Wednesdays dinner. That’s right, 48 hours s-l-o-w cooking breaking down the collagen and rubbed in ancho chili powder before going into the water bath. Of course the bones just pushed out of the ribs after 48 hours cooking and they were SO tender. Whipped up an espresso BBQ sauce to go with them and stirred in a little melted chocolate to make this a dreamy combination. All that was left to do was a bowl of caramelized onions and some three cheese polenta… Mmmmm just need somewhere to curl up and sleep awhile now.