Momofuku-Style Sous Vide Short Ribs

• 2 slabs (about 8 bones) beef short ribs

Marinade

• 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

How It's Done

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