Ingredients
- •4 pounds English-cut beef short ribs (bone-in)
- •1 cup soy sauce
- •½ cup brown sugar
- •¼ cup mirin
- •1 Asian pear, grated
- •1 onion, grated
- •8 cloves garlic, minced
- •2 tbsp ginger, grated
- •3 tbsp sesame oil
- •2 tbsp rice vinegar
- •¼ tsp black pepper
- •4 green onions, cut into 2-inch pieces
- •2 carrots, sliced
- •2 cups shiitake mushrooms, sliced
- •2 tbsp neutral oil
- •3 green onions, sliced for garnish
- •Sesame seeds for garnish
- •Steamed rice
Instructions
Make marinade with soy sauce, brown sugar, mirin, pear, onion, garlic, ginger, sesame oil, rice vinegar, and pepper.
Marinate short ribs 4 h to overnight refrigerated.
Preheat sous vide to 152°F (67°C).
Remove ribs from marinade and shake off excess. Reserve marinade.
Seal ribs in bags without marinade. Cook 18–24 h.
Strain marinade and bring 1 cup to boil in saucepan. Simmer 10 min to make sauce.
Sauté green onion pieces, carrots, and mushrooms in neutral oil until tender. Set aside.
Very carefully remove ribs from bags (they're fragile) and pat dry gently.
Heat large skillet over medium-high heat with oil.
Sear ribs carefully, 1–2 min per side, just to develop color without falling apart.
Add cooked marinade sauce and vegetables to pan. Simmer 2–3 min to combine flavors.
Carefully transfer ribs and vegetables to serving platter.
Garnish with sliced green onions and sesame seeds.
Serve over steamed rice with extra sauce.
Notes
- •Handle ribs very gently—they're extremely tender
- •Lower searing temperature prevents meat from falling apart
- •Perfect for eating with rice and chopsticks