Maui Style Short ribs

Ingredients for 4

• 1 Cup Soy Sauce

• 2/3 cup water

• 2 cups golden brown sugar

• 1/4 cup Apple cider vinegar

• 1/4 cup White Vinegar

• 1 Tbsp Sesame Oil

• 1 Tbsp Fish Sauce

• 1 Tbsp Fresh ginger root minced

• 6 cloves fresh garlic minced

• 4 lbs Bone in Beef Short Ribs (about 6 ribs)

• Salt & Pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.

• Step 2

  Combine the soy sauce, water, brown sugar, apple cider vinegar, white vinegar, sesame oil, fish sauce, ginger, and garlic in a bowl and whisk until combined. Set aside.

• Step 3

  Prepare Short Ribs by seasoning liberally with salt and pepper on all sides.

• Step 4

  Heat a cast iron pan with 1tbsp vegetable oil on medium-high heat until hot.

• Step 5

  Add short ribs to cast iron pan and sear on all sides until golden brown (about 1-2 minutes/side)

• Step 6

  Place browned short ribs into a ziploc bag and add your soy sauce mixture to the bag. Seal tightly using the water immersion method.

• Step 7

  Set timer to 48 hours. Refill water bath intermittently to keep food submerged.

• Step 8

  When 48 hours has elapsed, remove short ribs from ziploc bag and place onto a large platter. Reserve some of the liquid marinade to use as a sauce in a separate bowl.

• Grill

• Step 0

  Preheat BBQ on high heat. Once BBQ is hot, Grill short ribs 2minutes one one side until meat is charred. Remove from Grill.

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