Sous Vide Short Ribs

Sous Vide Short Ribs are tender, succulent and fall-off-the-bone delicious. Serve them with steamed rice for an amazing meal!

📝 Ingredients

• 2 pounds beef short ribs
• 1 tablespoon salt
• 1 tablespoon gochujang
• 1/4 cup Chinese rice wine (Shaoxing wine)
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 4 garlic cloves (smashed)
• 2 teaspoons ginger paste
• 1/4 cup chicken stock
• 1/4 cup rice vinegar
• 1/2 teaspoon sesame oil (for serving)
• 2 tablespoons chopped green onions (for serving)
• Steamed white rice (for serving)

👨‍🍳 Instructions

1. 1Rub the salt all over the short ribs and let them sit in the fridge, uncovered, overnight.
2. 2Heat a sous vide water bath to 155F degrees.
3. 3Combine the remaining ingredients in a bowl and mix together.
4. 4Place the short ribs and the mixed sauce ingredients in a vacuum seal bag (or ziplock bag if using water displacement method). Seal the bag.
5. 5Cook the short ribs in the water bath for 48 hours, checking periodically to ensure water is not evaporating too much (use a lid to prevent evaporation). Also, make sure the bag is not floating.
6. 6Remove and pour bag liquid into a saucepan. Simmer for 5 minutes, remove from heat and stir in the sesame oil.
7. 7Heat a skillet on medium high heat. Brown the short ribs on all sides, about 30 seconds per side.
8. 8Serve over steamed rice drizzled with the sauce and sprinkled with green onions.