Set Anova Sous Vide Precision Cooker to 131°F

Trim the excess fat from the short-ribs and sprinkle the short-ribs liberally with salt.

Heat cast iron pan until smoking. Add oil and sear the ribs on all sides until golden brown.

After searing give the short ribs a generous crack of black pepper and place into the ziploc or vacuum bag. Add garlic, herbs, and 1 tbsp of butter to the bag.

Place into the water bath and sous vide for 48 hours.

After time as elapsed, remove the bag from the water bath and place in large bowl of ice water. At this point you can refrigerate the ribs until you are ready to serve, up to 4 days.

Saute shallot in olive oil until soft. Deglaze pan with wine. Add beef stock, sugar, bay leaf, peppercorns, and star anise Reduce by 1/4. Strain out solids and continue to reduce until 3/4 of the liquid is gone. Whisk in xanthan gum and butter until smooth and fat from butter has emulsified. Adjust with salt and pepper. Set aside.

An hour before dinner, preheat the oven to 225°F, remove ribs from bag and pat dry. Place on foil-lined tray and glaze with sauce. Place into the oven to gently heat up, glazing them every 10 minutes until the internal temperature of the ribs reach 131°F