Sous Vide Style Short Ribs.

Ingredients for 3

• 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

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

• 

  Step 2

  Rinse meat and pat dry

• 

  Step 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.

• 

  Step 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.

• 

  Step 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.

• 

  Step 0

  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.

• 

  Step 1

  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.

• 

  Step 2

  Garnish sliced green onion and sprinkle tops of ribs with white sesame seeds.

• 

  Step 3

• 

  Step 4

Latest Comments