Sous Vide Short Rib

4 beef short ribs, bone-in (roughly 8 ounces each)
1 jar Bellisari's Barista Sauce
1 cup Red wine
3 cloves garlic, minced
2 Tbsp unsalted butter
Salt and pepper to taste

Set sous vide machine to 62C/144F. Place short ribs in freezer bag with 1 jar of Bellisari's Barista Sauce and remove the air. Drop the bag in the bath for 48 hours. 
Remove the short ribs from the bag, season the meat with salt and pepper and reserve the juices. In a skillet melt the butter and add the garlic. Once the garlic is translucent add the red wine and the reserved juices from the bag. Let the mixture simmer about 15 minutes until the reduction becomes thicker. 
Heat another skillet to medium high heat. Add oil and sear the short rib on all sides until it has a slightly brown crust. Top the seared meat with your reduction and enjoy!