Black Garlic & Miso Braised Short Ribs

(11)

David LaForce

Chicago Area

I am a dynamic figure, often seen scaling walls and crushing ice.  I have been known to remodel train stations on my lunch breaks, making them more efficient in the area of heat retention.  I translate books on tape for refugees, I write award-winning operas, and ...

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This dish combines maybe the my two newest items that I cannot live without today - beef short ribs and black garlic. When I think about beef short ribs I think about Fred Flinstone eating it right from the bone. It's primal. It's a carnivore's dream. And if you've never had black garlic, run (don't walk) to your nearest grocery store. It is everything you love about garlic but even better. The rich, caramel and molasses flavors pair perfectly with the deep beef flavor of short ribs. Then of course, you add sous vide to get the perfect tenderness and it might be one of the best things you've ever eaten (no pressure here). I like to do them at a lower temperature to get that steak-like feel as part of my presentation but you can certainly cook them at a higher temperature to get the traditional braise-lie shred.
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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

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC

  • Step 2

    Mix the next 6 ingredients (miso through garlic) together in a bowl to make the marinade.

  • Step 3

    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.

  • Step 4

    After searing is completed, deglaze the pan with the stock. Reduce by half and add to the marinade.

  • Step 5

    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.

    • Finishing Steps

    • Step 0

      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.

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140 F / 60 C Recipe Temp
Recipe Time
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