My first ever experiment with cooking short ribs was a complete disaster. I did a lot of research to see how to prepare the most sous vide-worthy ribs, and it seemed everyone agreed that 72 hours was the way to go. Well, after about 36, I realized the seal on my off-brand freezer bag had gone and the food was ruined.
It took a while for me to shake off the failure and revisit short ribs (they’re surprisingly not as cheap as I’d been led to believe here in SF), and I undertook another round of rigorous research. This time I decided on 48 hours at 140ºF/60ºC to get a more steak-like texture than the fall-apart pulled beef shoulder I’d previous cooked. Super special thanks to ChefSteps for laying out all of the options.
Then to further elevate the short rib experience, I decided to try my hand at Korean short ribs. Which is when I came upon a recipe from Tiny Urban Kitchen and one from SousVideSupreme and decided to mash them up.
Hot damn these are tasty ribs. One thing though – I forgot to add the sugar. Like all of it. And not on purpose. TUK suggests 1.5 cups, and SVS adds ½ cup of 7up. It wasn’t too late for me to go back and add it into the bag, but I thought heck, why not see what happens when they’re made just that much healthier! And I tell you what, I didn’t miss it at all. Sure, these aren’t the traditional, sticky sweet Korean BBQ ribs, but they are zesty with sesame, ginger, and soy, and they will definitely see a repeat performance in this kitchen.
Here you go:
This is just one way short ribs are cut. The other kind is cheaper, but I thought these looked neater. The butcher from Belcampo said they taste the same.
Blend together the marinade ingredients. Bag together with ribs.
If using vacuum sealer, lean bag off edge of counter so all of the liquid doesn’t get sucked up. Cook at 140ºF/60ºC for 48 hours. I used the Sansaire for this recipe. (My Nomiku was busy making yogurt!)[row-start][half]
Remove ribs and strain liquid. Cook liquid to reduce for 10 minutes.
Trim ribs (I ended up trimming off a lot more than I thought I would) and fry in hot oil.
Serve with reduced sauce, scallions and kimchi. Enjoy!
- 2 slabs (about 8 bones) beef short ribs
- 2½ cups (590mL) water
- ⅔ cup (158mL) tamari or soy sauce
- 3 Tablespoons (44mL) apple juice
- 2.5 Tablespoons (37mL) mirin
- 1 Tablespoon (15mL) sesame oil
- 1 chopped pear
- ½ chopped onion
- 1 teaspoon fresh ground pepper
- Preheat water bath to 140ºF/60ºC.
- Add all marinade ingredients to a blender and combine.
- If using a Blendtec, keep blending until warm. Otherwise, heat over stove for 10 minutes.
- Bag together ribs and marinade in Ziploc freezer bag (best to double bag), or slowly vacuum out excess air and seal.
- Cook for 48 hours.
- Remove from water bath.
- Remove ribs and pat dry.
- Pour remaining liquid through fine mesh strainer into pot. Boil over high heat for 10 minutes to reduce.
- Remove bones from ribs and trim away fat. Cut into small pieces.
- Heat about a ¼ inch (1cm) of oil in a cast iron pan, or use deep fryer.
- Fry pieces evenly until browned, 3-4 minutes.
- Serve with reduced sauce, kimchi, assorted pickled vegetables, and steamed rice.