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!
Servings: 4 servings
Calories: 353kcal
Ingredients
- 2 pounds beef short ribs
- 1 tablespoon salt
- 1 tablespoon gochujang
- ¼ cup Chinese rice wine Shaoxing wine
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 4 garlic cloves smashed
- 2 teaspoons ginger paste
- ¼ cup chicken stock
- ¼ cup rice vinegar
- ½ teaspoon sesame oil for serving
- 2 tablespoons chopped green onions for serving
- Steamed white rice for serving
Instructions
- Rub the salt all over the short ribs and let them sit in the fridge, uncovered, overnight.
- Heat a sous vide water bath to 155F degrees.
- Combine the remaining ingredients in a bowl and mix together.
- Place the short ribs and the mixed sauce ingredients in a vacuum seal bag (or ziplock bag if using water displacement method). Seal the bag.
- Cook 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.
- Remove and pour bag liquid into a saucepan. Simmer for 5 minutes, remove from heat and stir in the sesame oil.
- Heat a skillet on medium high heat. Brown the short ribs on all sides, about 30 seconds per side.
- Serve over steamed rice drizzled with the sauce and sprinkled with green onions.
Notes
- Make sure you’re cooking with short ribs and not beef ribs. They’re different cuts of beef that require different cooking times in the sous vide.
- Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
- Since we’re cooking these ribs for 48 hours, you’ll need to ensure the water level stays high in the water bath and that the bag stays submerged.
- If the water looks like it’s evaporating, just add some more. You can also cover the water bath to help prevent evaporation.
- If the bag floats, you can open it, let the air out and seal it again. This works for vacuum seal or ziplock bags.
- You can also weigh the bag down with something heavy like a sous vide sinker weight.
- For the best sear, pat the ribs dry after they come out of the water bath. You’ll also want to make sure your skillet is hot.
- To avoid overcooking and drying out the ribs, only brown them for 30 seconds per side.
- Instead of searing in a skillet, you can also grill the ribs over high heat.
Nutrition
Serving: 1rib | Calories: 353kcal | Carbohydrates: 9g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 2112mg | Potassium: 661mg | Fiber: 1g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg