Sous Vide Short Rib Pasta

For the Short rib：
Step 1：
Set the Sous Vide Precision to 131°F /55°C.

Step 2：
Season the steak with salt, pepper and oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 2 hours.

Step 3：
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry.

Step 4：
Heat oil and butter in a pan over medium-high heat. Add the steak to the pan and sear on the both side until brown, about 30 second.

Step 5：
Remove steak from the pan and let rest for five minutes before remove the steaks transfer to a cutting board. Slice thin.

For the Pasta：
Step 1：
Bring a large pot of lightly salted water to a boil.

Step 2：
Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Step 3：
Place the olive oil in a saute pan, and heat over low heat. Add the sliced garlic and cook until they are just starting to brown. You want the flavor of the garlic in the oil, but you don’t want it too cook too long, or the garlic will become bitter. Remove from the heat. Add the chili pepper, water and pasta in the bowl of a food processor. Puree until quite smooth, 1-2 minutes or so.

Finishing Steps：
Season with salt, pepper and sliced steak, mix in the ingredients, serve immediately.