I wish I could convince you now! I feel challenged.
really though, I love grilled short ribs too but it's just not the same at all. think braised but not as chalky/dry? instead very juicy fatty succulent rich mmmmmmm...
or like a super flavourful tender steak if you keep temp lower. short rib usually has awesome marbling as well...

Lol!!  I've had it at a few high end restaurants.  It's good, but a totally different experience.  It's a very refined European experience.  I just prefer a more carnal approach to something with a big bone in it.  It's akin to eating a gourmet burger with a fork and a knife.  Something I consider a criminal offense.

Lol!!  I've had it at a few high end restaurants.  It's good, but a totally different experience.  It's a very refined European experience.  I just prefer a more carnal approach to something with a big bone in it.  It's akin to eating a gourmet burger with a fork and a knife.  Something I consider a criminal offense.

right! so you're at least somewhat familiar with it. it is indeed different. but the flavour not seeping out into the braising liquid or boiling as in a few subpar recipes...
it's worth the painstaking long time it takes.

LOL, I think I know sort of what you describing. I've dropped pork belly into boiling water (turn off heat immediately) and let simmer for next hour. Remove, and then cut into thin slices for dipping into garlic soy sauce.

haha yeah, but there's so much of the flavour leaking out when you do that...
which is where sous-vide is perfect! it's not only vacuum sealed (mainly just for surface area maximization so that you get even temperature though)
but also, because of the way proteins work. I don't have the exact numbers in my head but for beef it's somewhere around 65c where the proteins start to contract too much and squeeze out the juice that they are holding. and those juices hold a lot of yummy flavour, and... makes the beef juicy.
so for maximum flavour and juicyness, you want to keep it to lower temperatures, and longer for breaking down the connective tissue. and getting an even medium rare (54-56c right?) like so: http://i1.ytimg.com/vi/awy1HhoHcZE/maxresdefault.jpg
is really hard to do when braising or boiling as you have little temperature control.

well... there's also more to it and whatnot but I hope I have convinced you to not totally dismiss the idea! it's not meant to replace any other methods of course!
http://www.chefsteps.com/activities/short-ribs-time-and-temp some examples of how the short ribs in question can be treated.

and don't worry - I am not a huge fan of pretentious fine dining either! but I do love to get good results from cooking.

Just made some Ribeye. Probably about 30-40 seconds over for my tastes but came out a nice medium>mid-rare with plenty of crust and sear. I also highly recommend anyone buying their steaks to keep them >1.5" thick at minimum.

Over 1.5" is a must!

That's a nice pan sear right there! The right way to do it!