These short ribs were actually cooked in the sous vide machine for over 70 hours straight. Doing so allows most of the collagen and connective tissue to break down allowing the meat to be much more tender than cooking via traditional grilling methods.
Although I really do enjoy the sous vide method of cooking, it lacks the additional flavor, and texture that a grilled protein gets. Fortunately, this is easily fixed by throwing it on the grill for a sear.
I never have enjoyed the taste of beef fat, and the thought of eating it for the heck of it sickens me. Sous vide cooking does make the meat more tender over time, but it does nothing to melt away fat. Here I am grilling raised direct so I can slowly melt away as much of that fat as I care to without significantly adding additional doneness to the short rib.
Beef short ribs rendering over hardwood lump charcoal are a thing of beauty!