The 24-hour sous vide Black Angus Short Rib was tender and juicy indeed; but let’s be honest: there are quite a handful of restaurants out there that do this well, and with a $78 price tag it’s not the most attractively priced. What really made this dish for me though, was the tomato relish that came with. I can’t remember what exactly went into it, but all that really matters was the smoky fragrance that’s complemented with a nice balance of savoury and sweet.