Pear-Soy Short Rib Lettuce Wraps
Back to Galbi-Style English-Cut Short Ribs
Last updated
- Prep
- 20 min
- Bath
- 24 hours
- Total
- 24 hr 38 min
- Yield
- 4 servings
Main Coursebeefrice
Ingredients
- 2 lb English-cut beef short ribs, bone-in or boneless, kept intact and individually measurable
- Salt and black pepper
- 1/2 Asian pear, peeled, cored, and finely grated
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp finely grated ginger
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil
- 12 large lettuce leaves, washed and dried
- 1 small cucumber, cut into thin sticks
- 2 cups cooked rice, freshly prepared for serving
- 2 scallions, thinly sliced
Method
Prepare
- Confirm English-cut ribs rather than thin flanken strips. Remove loose bone fragments, trim excess fat, and keep each piece intact and measurable.
- Season with salt and pepper and seal separately. Keep all sauce ingredients outside the bags and follow the method below.
Cook
- Set the water bath to 150°F.
- Use English-cut beef short ribs, bone-in or boneless, about 2 pounds total. Remove loose bone fragments and trim excess fat and gristle. Every piece must be measurable with a food thermometer. The source gives no exact individual size limit. Thin flanken strips and back ribs are excluded. Use fully thawed, refrigerator-cold, intact ribs without injection, mechanical tenderizing, added solution, curing, or marinade. Season with salt and pepper and seal each piece separately without folding or overlap. Keep the pear-soy sauce outside the pouch. Fully submerge each sealed pouch in a verified, preheated circulating bath, leaving water space around every bag. Start timing at immersion and complete the full listed time without interruption. Cover the bath and monitor its water level throughout the long cook. The listed time covers the bath stage. Allow additional time for thermometer checks, any further cooking needed to pass them, and finishing. Check the thickest center of every piece, avoiding bone, fat, and gristle; check several places in large or uneven pieces. Every measured spot must reach 145°F before finishing. Cook any cooler piece further in a skillet or oven and recheck it. Bath time, color, and browning do not replace this check. Use clean utensils, discard all pouch liquid, and keep cooked food away from raw food, its juices, and used equipment. Dry the intact ribs and briefly brown them in a hot oiled skillet. Brush with a separately cooked pear, soy, garlic, ginger, and sesame sauce at the end. Rest at least 3 minutes after the final heat before cutting, pulling, or serving. Slice or pull the meat only after the rest and serve immediately. These methods cover immediate service only. Frozen starts, chilling, storage, reheating, and holding need separate methods. Thin cross-cut ribs, back ribs, other beef cuts, stuffed, rolled, tied, marinated, or unmeasurable meat needs another method. This is a galbi-style English-cut preparation, not a thin-rib grilling schedule.
- Cook for 24 hours if you are cooking English-cut beef short ribs, bone-in or boneless, about 2 pounds total, fully thawed and refrigerator-cold, kept intact and individually measurable; thin flanken strips and back ribs are excluded.
- Near serving time, simmer the pear, soy sauce, water, sugar, garlic, and ginger until the pear softens and the sauce becomes glossy. Stir in sesame oil off the heat.
- Prepare the lettuce, cucumber, rice, and scallions using clean equipment.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest center of every piece, avoiding bone, fat, and gristle; check several places in large or uneven pieces.
- Every spot you check must reach 145°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- After every rib passes its center check, discard the pouch liquid and dry the intact pieces.
- Brown briefly in a hot skillet with the neutral oil, then brush with clean pear-soy sauce at the end. Keep the ribs intact through the required rest.
Rest
- After the final heat, rest every piece for at least 3 minutes before cutting, pulling, or serving.
Serve
- After resting, remove any bones and slice the meat with a clean knife.
- Fill the lettuce leaves with rice, cucumber, and beef, add scallions and a little extra sauce, and serve immediately.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.