Christmas Shortribs

Dear sous-videurs,

I have been drafting my sous vide strategy for the holidays and am perfectly clear on how I want to go about my beef wellington, but find myself quite puzzled on short ribs.

I have about 3kgs of shortribs I’d like to prepare. I see temperatures ranging from 62c/144f to 74c/165f, times ranging from 14 to 72 hours and both braising as well as grilling (oven/bbq) are on the table.

I’d like to know what you have tried and what you would recommend.

Many thanks!