To sear short ribs, remove all the extra fat from the short ribs.
Take a cast iron pan or skillet and heat it on medium heat until it gets hot. Stream some oil in the pan.
Add ribs once it gets hot, and sear the ribs until all the sides turn golden brown.
Take salt, garlic powder, pepper, and onion powder and whisk all these in the small bowl together.
Give some rest to ribs and give relaxation. Afterwards, rub seasonings on over the ribs.
Take the sous vide container or a large pot and stream some water in it. Set the sous vide precision cooker for 24 hours at 160°F. You can also cook it with other times and temperatures if you would like.
Take a large vacuum bag or zip-lock bag and keep the seasoned ribs in it. You will need to use two zip lock bags and use the “water displacement” technique to seal them.
Lower the bags in the water bath when the water reaches the preset temperature. Make sure the ribs get fully immersed.
Use aluminum foil pieces to cover it and cook sous vide for 24 hours.
Take out the bag when ribs are completely done; however, preserve the juices of the bag. You can keep the ribs in the fridge at this stage up to next four days, or you can quickly serve it.