Black Garlic & Miso Braised Short Ribs
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Ingredients for 1
4 lbs Bone In Short Ribs
1/3 Cup Yellow Miso Paste
1/4 Cup Canola Oil
1/4 Cup Soy Sauce
1/4 Cup Dark Brown Sugar
1/4 Cup Mirin
1 Whole Head Black Garlic, peeled and made into a paste
1/2 Cup Beef Stock
Neutral Oil for Searing
Salt & Pepper
Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
Mix the next 6 ingredients (miso through garlic) together in a bowl to make the marinade.
Sprinkle the short ribs liberally with salt. In a dutch oven over medium heat, add oil and sear on all sides. Do in batches as needed as you do not want to overcrowd and lower the temperature too much to inhibit searing.
After searing is completed, deglaze the pan with the stock. Reduce by half and add to the marinade.
Add marinade and short ribs to a Ziploc bag or vacuum seal bag. If using a Ziploc bag, lower into your container using the water displacement method. Sous vide for 48 hours.
When done cooking, remove from bag and pat dry. You can quickly broil the ribs to dry the outside and additional color to the ribs.