Beef short ribs @ 56c for 48hrs

After the success of the Pork ribs, I offered to cook for my friends, Marcus and Louise. It was Macas 39th birthday so I thought I'd put a bit of work into a dish that I've cooked in the oven before with great results. Beef short ribs with mash, greens, roasted pumpkin and gravy. When cooked at 150c for a couple of hours in the oven they become quite dark, sticky and quite flakey. The meat is tender but relies quite heavily on the sauce and the fat to juice it up.
The ribs were bought from (Allan Bennett Ltd, Codsall) the butchers again. They're around £2 each and look fantastic, so thick and meaty looking! So I seasoned the ribs before individually bagging them for their long hot bath. Into the Sous Vide Supreme (I'm not sponsored by them btw!). I noticed that the machine smelt a little electrical if you know what I mean?
Meanwhile I'd made a beef stock from marrow bones (also from the butchers) and reduced it so it was starting to get thick. I reduced some port with shallots, added some stock and strained it. Made some mash the traditional way and took it all to our friends house. There I opened the bags and browned the beef on a griddle pan. They browned surprisingly quickly and were ready to serve in minutes, the rest just needed to be re-heated and there was the complete meal.
It was a little ambitious to try this method on our friends with no practice, but the results were superb. The beef was much better than I'd hoped. It was medium rare pink, but the collagen had broken down so it was as soft as fillet. It had retained most of it's moisture too so couldn't have been better. That's definitely a keeper.