Sous Vide Beef Ribs (48 hours NOW SERVED!)

I have done a few test runs on 1 to 2 hour sous vide, i.e. pork chops a few different ways, and now going for a 48 hour beef rib sous vide at 146°. I will be applying the finishing touches this evening and will post final pics then.
About 4 pounds beef ribs separated into three vac pacs, seasoned only with himalayan pink salt and course ground fresh black pepper. I will sear off at the end of the cook and use rendered juices to create a simple reduced brown sauce.
The pics are ribs seasoned, vac packed and at 24 hour interval so hold on to your hats!

The coffee cup is in there to hold the meat down below water level and I am using the Anova Sous Vide apparatus I purchased on sale for $149 a few months ago.
So here's the finished product with rosemary and garlic mashed cauliflower and a cool slaw comprised of honey, apricots and cilantro. The beef ribs were extremely tender and quite delicious and I seared them in olive and butter. No extra seasoning on the ribs, just S&P at the beginning. I would definitely do this again as the depth of the flavor was incredible.

Need to work on my presentation skills!