Sous vide bath cooled after reaching cooking temperature, still safe to eat? I was doing boneless short ribs for 48 hrs at 140. I had to leave town suddenly and unexpectedly for a day and I added enough time via WIFI to continue to cook for an addition 16hrs.  

My water level dropped below min while gone and the Sous Vide shut down before I was able to get home.  

The temp of course started to drop.  By the time I get home here in a few hours, the short ribs will have been in water that has been slowing cooling for 8hrs.Current temp 89.1

Is the meat unsafe to eat?
The danger zone is between 40 and 140 degrees F for 2 hours or more. The closer to the upper end of the scale, the less time you have.  It doesn't matter how it was packaged or prepared.  Your short ribs spent far too long at too low a temperature.  I would not consider them safe.