These beef ribs were far and away the best ribs I have ever eaten. Not only did we fail to photograph the first batch because we ate them so quickly, they didn't even get plated because we ate them standing up over the counter. For breakfast. The meat is completely tender and fall-off-the-bone melted, while still being medium-rare. Sauces or seasonings would have detracted from the perfect meat flavor.
"Sous vide" is French for "under vacuum" and cooking en sous vide typically refers to vacuum packing ingredients, then cooking them under very strict temperature control. "Precision cooking" might be a more accurate term, but all gastronomical things tend to gravitate toward the French descriptions. When sealed in plastic, the aromatics cannot vaporize so flavors are more intense, and food can be cooked in water baths held at specific temperatures for long periods of time without the water soaking or otherwise changing the texture of the food. Sous vide is a food service technique that has been embraced by the world's best chefs, and with some equipment that is not outrageously expensive, you can duplicate some of their dishes.
My two favorite references for sous vide are Thomas Keller's Under Pressure
and A Practical Guide to Sous Vide Cooking by Douglas Baldwin
Here's the short form of the recipe:
Salt and vacuum pack as many beef ribs as will fit in your water bath (I prefer grass-fed beef).
Cook at 135 F for 48 hours.
Sear with propane torch.
Eat immediately - sharing is optional.