Sous vide is generally not a bacterial growth risk above 140F. At 150F throughout, you get decent pasteurization in under two minutes. Two days of that is such extreme overkill that I'm concerned about the nutritional effect of over cooking.
The Food Saver style vacuum sealers fail fast for me, so I bought a $400 chamber sealer, and I'm on year 5 with it.
Short rib is shocking where I am. Even chuck is pushing past $15 a pound.
What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.
I crisp it up in an air fryer before serving. Here's the full ingredient list: meat, butter, salt. After five years I still look forward to every repeat.
I just replaced an air fryer that lasted two years of daily use, a personal record. I was ready to replace it anyway, because they accumulate grease where you can't clean, and the smell gets interesting.