If you want to impress someone, make this easy dish. Using an immersion circulator means that you just can’t mess up this recipe and it only requires a short amount of “active” time which is great when you are hosting. Pair the ribs with some sticky rice, top with some pickled onions, and just let the ooohs and aaahs begin! Click here to find the recipe for quick pickled onions.
Momofuku Style Sous-Vide Short Ribs
Prep time
Cook time
Total time
Author: Penny
Ingredients
- 1 cup dark soy sauce
- ¼ cup apple juice
- 3 tablespoons Marsala wine or mirin
- 3 tablespoons toasted sesame seed oil
- 1 pear, chopped
- 1 medium onion, roughly chopped
- ½ cup sugar
- 6 pieces of beef short ribs, bone in
- Oil for frying
- *Special Equipment - Sous vide machine and vacuum sealer
Instructions
- Put all of the ingredients excluding the short ribs and the oil for frying in a blender and blend for 20 seconds. In a vacuum sealer bag, place the ribs and the marinade and seal the bag (check the seal carefully).
- Prepare the water bath by setting your sous-vide to 185 degrees. Place the ribs into the bath (cover the bath with a lid or plastic wrap to limit evaporation) and cook for 24 hours. Note: you can adjust the temperature and the amount of time you leave the ribs in the water bath as variations will result in different textures. At 185 degrees for 24 hours, you will achieve a fall off the bone result.)
- Remove the ribs and place the marinade/juices in a sauce pan over medium heat. Reduce the liquid by about half or till desired consistency is reached. Pat the ribs dry. Heat about ¼ inch of oil in a pan over medium high heat. Add the ribs and quickly brown on each side (less than a minute per side).
- Serve the ribs with the reduced sauce. I like serving this with some sticky rice and pickled red onion and radishes (pickling recipe can be found on the blog).
Leave a Reply