Seal in a ziplock bag. Toss and massage to coat the meat.
Heat in a frying pan over medium-high heat.
Add the ribs A to the pan.
Brown the ribs on all sides. The concia will produce wonderful aromas. Remove from pan and set aside.
Add to pan and sauté until golden, about 10 minutes.
Red wine, preferably Lambrusco
Add to pan. Bring to boil and then turn off heat.
Cook sous-vide at 78°C / 172°F for 12 hours.
Strain ribs into a saucepan and wrap them in aluminium foil to keep warm.
Use a stick blender to puree the sauce until completely smooth.
Add to saucepan and whisk to thicken, about 3 minutes.
Serve the ribs with plenty of sauce.
(Chef notes) Try to thicken the sauce as a fluid gel with 2 g (0.4% of liquid) of agar and 0.75 g (0.15% of liquid) of xanthan gum. Disperse with the stick blender and then bring to boil and simmer for 3 minutes. Allow to cool until completely solid then purée in the blender. Seal with the ribs and reheat sous vide to 75°C / 167°F for 45 minutes