Sous vide is a cooking technique that uses water to cook food in sealed plastic bags. It’s most commonly used for meat, but can also be used on vegetables and other foods. This dish is made with short ribs, which are cooked sous vide for about an hour before they’re finished off on the grill.

Sous vide boneless short ribs are a popular type of dish that is cooked in a water bath. This allows the meat to cook slowly and evenly, which produces a tender and juicy result.

Boneless Korean-Style Short Ribs Sous Vide

Boneless Korean-Style Short Ribs Sous Vide

D’Artagnan

Time to Prepare: 10 minutes

Time to cook: 8 hours and 10 minutes

Ingredients  

  • 1 pound boneless Angus beef short ribs
  • 1 cup soy sauce (dark)
  • sesame oil, 2 tbsp
  • brown sugar, 1/3 cup
  • honey, 3 tbsp
  • 1/3 cup rice wine or sherry (dry)
  • 1 finely sliced white onion
  • 1 pear, Asian, roughly sliced
  • 3 garlic cloves
  • 2 tsp minced ginger
  • 2 tbsp pepper paste (gochujang)
  • 1 tsp black pepper, freshly ground
  • oil with a neutral pH

Instructions 

  • Trim any extra silver skin and connective tissue off the exterior of the short ribs, but be cautious not to remove too much fat. Cut short ribs into 14-inch slices against the grain using a sharp slicing knife with a long blade. Note: To make slicing the short ribs even simpler, place them in the freezer for approximately 30 minutes before serving.

  • To make the marinade, put soy sauce, sesame oil, brown sugar, honey, rice wine, onion, Asian pear, garlic, ginger, gochujang, and pepper in a blender and puree until smooth. 1 cup marinade should be set away in a closed container.

  • Then, in a water bath, warm an immersion circulator to 138°F. Place the ribs in vacuum bags and distribute the marinade equally between them, rotating the ribs to coat them. Bags that can be vacuumed or sealed. Cook for 6 to 8 hours with the bags in the water bath. Using paper towels, wipe dry the short ribs from the bags (discard remaining marinade).

  • Preheat a lightly oiled gas or charcoal grill, or an indoor grill pan, to high when ready to cook. Heat the leftover marinade in a small saucepan over medium-high heat until it has reduced to a syrupy glaze, then set it aside.

  • Grill ribs until well charred, approximately 1-2 minutes each side, brushing once with reserved glaze. Short ribs should be placed on a chopping board to rest for a few minutes. Serve immediately with rice and kimchi, or steamed veggies of your choice.

 

The sous vide short ribs 8 hours is a recipe that has been cooking for 8 hours in a water bath. This technique makes the meat tender and juicy, while maintaining its natural juices.

Frequently Asked Questions

Can you sous vide Korean short ribs?

Yes, you can. However, the temperature will need to be maintained at a certain level for a long time.

Why do short ribs take so long to sous vide?

Short ribs take a long time to sous vide because they are so large. It is difficult to evenly distribute the water over such a wide surface area, and it takes time for the meat to cook through.

How long does it take to sous vide beef ribs?

It takes about 4 hours to cook beef ribs.

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