Sous Vide Kalbi-Style Boneless Beef Ribs

Ingredients for 6

• 5 lbs Boneless Beef Ribs

• 1/4 C Avocado Oil

• 1 C Packed Brown Sugar

• 1 C Soy Sauce

• 1 Small White Onion

• 1 Pear

• 4 Cloves Garlic

• 1/4 C Mirin

• 1 T Siracha

• 1 T Sesame Seeds

• 1/4 Rice Wine Vinegar

• Spring (Green) Onions for Garnish

Directions

• Step 1

  Cut beef ribs into 3” pieces and season with salt and pepper. Allow to rest while preparing sauce.

• Step 2

  Make sauce: combine brown sugar, soy sauce, white onion, pear, garlic, mirin, Siracha, and sesame oil in blender. Purée until smooth. Transfer to mixing bowl and stir in sesame seeds.

• Step 3

  Heat avocado oil in pan till just under smoking point. Sear ribs in 4-5 piece batches, on all sides. Transfer to sheet pan to cool. Drain oil and fat and allow pan to cool slightly. Deglaze pan with rice wine vinegar and reduce slightly. Mix vinegar into sauce.

• Step 4

  Heat water bath to 130 degrees F. Transfer ribs to vacuum seal bags. Ladle 1-1 1/2 C of sauce into each bag, reserving remaining sauce.

• Step 5

  Cook ribs for 26 hours at 130 degrees F.

• Finishing Steps

• Step 0

  Remove ribs from bags and reserve cooking liquid (sauce). Transfer ribs to glass dish or broiler plate. Transfer cooking liquid and reserved sauce from above to saucepan and allow to reduce by 1/3. Pour sauce over ribs.

• Step 1

  Broil ribs for 10 minutes. Remove from broiler and turn ribs, spooning sauce over. Broil another 10 minutes.

• Step 2

  Remove from broiler and turn ribs one last time, spooning sauce over. Broil 10 minutes, or until sauce has caramelized or rib edges are slightly charred.

• Step 3

  Remove from broiler and transfer ribs to serving dish. Spoon sauce over ribs and garnish with thinly sliced spring onions.

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