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Momofuku-Style Sous Vide Short Ribs
Steps
- 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.
Originally published at Sousvidely.com. Reproduced for personal collection.
