Sous vide is a French term meaning ‘under vacuum’. This method of cooking is done by sealing food in airtight plastic bags then placing in a warm water bath for a long period of time (relative to normal cooking times). At a precisely regulated temperature, much lower than normally used for cooking, this process can take up to 72 hours depending on the item being prepared! A poached egg can take up to an hour. The intention is to cook the item evenly throughout, which results in perfectly prepared meat. To complement these melt-in-your-mouth, pre-cooked short ribs, we also included rich, garlic-mashed potatoes and roasted baby carrots.