72 Hour Short Rib, Bone Marrow Aioli, Cherry Tomato Bomb, Sticky Rice

For some reason, it feels like everybody (yes, everybody) has decided that the 72-hour sous vide short rib is the ultimate expression of what you can do with an immersion circulator (maybe less the 63C egg) - and I might be inclined to agree: I try to make myself one once a month or so.