Korean Beef Short Ribs (Sous Vide)

Korean Beef Short Ribs (Sous Vide)

from twokooksinthekitchen.com
Main
1450 min
518 kcal / serving

You will knock it out of the park with these mouthwatering sous vide Korean beef short ribs (also called Kalbi). Tender meat infused with complex sweet, salty, garlicky, savory flavors. No sous vide equipment? No worries - you have options.

Ingredients

  • 3 poundsboneless beef short ribs, note 1 (i get them at costco )
  • garnish (optional) - chopped green onion, parsley and/or toasted nutty sesame seeds
  • ½ cupbrown sugar
  • ½ cuplight soy sauce
  • ¼ cupcold water
  • 2 tablespoonmirin or rice wine
  • ¼ cupchopped onion, about 1/2 small onion (grate it if not using blender/processor)
  • ½asian pear (or regular pear), peeled, cubed
  • 2 tablespoonminced garlic ((6 cloves))
  • 1 tablespoondark sesame oil
  • ⅛ teaspoonblack pepper
  • 1green onion, chopped (optional)

Directions

  1. 1

    MAKE MARINADE: Use a food processor, immersion blender or nothing. Place all ingredients in a food processor (or bowl). Process (or blend with immersion blender) until smooth. If you don't have a processor or blender, grate the pear and onion, then mix with the remaining ingredients.

  2. 2

    MARINATE SHORT RIBS: Pour marinade into large zipper lock bag along with boneless beef short ribs. Ribs should be in a single layer. Use 2 bags if needed. Remove air and seal bag. Squish meat around to ensure meat is well covered with marinade. Place in fridge for 24 hours (or 6 hours if taking a shortcut). Remove meat and reserve the marinade (save it in a sealed container in fridge). Dab meat a bit with a paper towel and place in a fresh ziploc in a single layer. Use 2 bags if needed.

  3. 3

    SOUS VIDE SHORT RIBS (see Note 3 for non-sous vide option). Heat water with sous vide equipment to 135F/57C. Lower bag of short ribs into water, unsealed, until top of bag is just above water line, then seal it once all air is pressed out by water. If using a circulator sous vide, cover pot with lid or towel to reduce evaporation. Sous vide ribs for 12-30 hours. I find 24 hours perfect or, if ribs are very thin, 12 hours. (For a shortcut, sous vide for 6 hours - but not as tender). Remove shorts rib from bag. Pat dry with paper towel.

  4. 4

    MAKE GLAZE/SAUCE (optional but recommended): Pour reserved marinade juices into small pot (I like to pour it through a sieve to remove small bits). Bring to boil, then reduce to medium high. Boil for about 10 minutes until reduced by half and slightly thickened. If you like spicy, add a pinch of red pepper flakes.

  5. 5

    GRILL KOREAN SHORT RIBS: Spray grill with oil and heat to medium high (450-500F). Brush glaze on both sides of short ribs. Spray ribs with oil on one side to avoid sticking. Grill for 2 minutes on one side that is sprayed with oil. No need to grill the other side. Brush on extra glaze and serve with remaining sauce on the side. Garnish with chopped green onions and/or sesame seeds if desired. Serve hot or at room temperature.