Momofuku-Style Sous Vide Short Ribs

• Gluten free

• Meat

  • 2 slabs Beef short ribs

• Produce

  • 1/2 Onion
  • 1 Pear

• Condiments

  • 2 1/2 tbsp Mirin
  • 2/3 cup Tamari or soy sauce

• Baking & Spices

  • 1 tsp Pepper, fresh ground

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Drinks

  • 3 tbsp Apple juice

• Liquids

  • 2 1/2 cups Water

Found on sousvidely.com

Description

Ingredients

• 2 slabs (about 8 bones) beef short ribs
• 2½ cups (590mL) water
• ⅔ cup (158mL) tamari or soy sauce
• 3 Tablespoons (44mL) apple juice
• 2.5 Tablespoons (37mL) mirin
• 1 Tablespoon (15mL) sesame oil
• 1 chopped pear
• ½ chopped onion
• 1 teaspoon fresh ground pepper

Directions

• Preheat water bath to 140ºF/60ºC.
• Add all marinade ingredients to a blender and combine.
• If using a Blendtec, keep blending until warm. Otherwise, heat over stove for 10 minutes.
• Bag together ribs and marinade in Ziploc freezer bag (best to double bag), or slowly vacuum out excess air and seal.
• Cook for 48 hours.
• Remove from water bath.
• Remove ribs and pat dry.
• Pour remaining liquid through fine mesh strainer into pot. Boil over high heat for 10 minutes to reduce.
• Remove bones from ribs and trim away fat. Cut into small pieces.
• Heat about a ¼ inch (1cm) of oil in a cast iron pan, or use deep fryer.
• Fry pieces evenly until browned, 3-4 minutes.
• Serve with reduced sauce, kimchi, assorted pickled vegetables, and steamed rice.