Sous Vide Style Short Ribs.

Large precut short ribs in Korean Marinade Sauce. I wasn’t sure if to cook for 48 hrs vs 72 hours but after reading other recipes I noted that most of them cooked for 72 hrs. I am glad I did because judging by the outcome I knew the ribs need 72 hrs for tender meat. Any gravy or marinade that you know goes well with beef can be used in substitution for the Korean marinade I chose. The ribs turned out soft and tender and very flavorful. Its worth the wait.

Author

Olga Nimeck

I love to cook beef and pork. Especially steaks, Prime rib roasts and ribs. I have been experimenting with my own recipes and incorporating them into the eSous vide Style of cooking. This method of cooking has changed my cooking methods a great deal and I find the outcomes a step up for home cooking.

Prep Time: 00:30

Recipe Time: 72:00

Temperature : 130F / 54.4C

Ingredients

• 3-4 meatier Short Ribs
• Sea salt
• Ground pepper
• Steak rub.
• 6 cloves of pressed garlic
• 1/4 cup olive oil
• 3-4 pats of butter
• Two sprigs of fresh Thyme and rosemary
• Korean Marinade
• 1 cup soy sauce (low sodium) 1 cup packed light brown sugar 4 tablespoons sesame oil 4 tablespoons rice vinegar 4 tablespoons minced fresh ginger I head of garlic, peeled and minced 1 teaspoon red pepper flakes 1-2 stalks green onions, sliced thin for garnish 1/2 teaspoon white sesame seeds for garnish

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Rinse meat and pat dry
3. Mince using a garlic press and mix with 1/4 cup olive oil. Spread all over the ribs. Then use your favourite rub for meat. Rub all over. Season with sea salt and fresh ground pepper.
4. Place the ribs in the bag with sprigs of thyme and rosemary and a pat of butter for each rib. Place in Water Oven Bath.Cook for 72 hrs.
5. Before removing the meat from the bath make your marinade. I have chosen a Korean Marinade. Mix all the ingredients together and whisk well. Heat in a sauce pan or deep small no stick frying pan. Bring to a boil and whisk frequently. Reduce the marinade until it begins to thicken. If it does not then add 1 teaspoon of corn starch mixed with 1/4 cup water to thicken. Place the ribs in the marinade for 5-10 minutes. Before broiling.

1. Line a small cookie sheet with sides with foil. Set broiler from 425F. Tray one row up from the middle of the oven. Broil each side for approx. 2 minutes. Watch for a nice glaze finish on the ribs.
2. Serve immediately . Spoon the marinade reserve over the ribs for dipping the meat. Goes very well with mashed potatoes and vegetables. I also served an Asian salad on the side.
3. Garnish sliced green onion and sprinkle tops of ribs with white sesame seeds.