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Sous Vide Korean BBQ Short Ribs (Serves 4)
Sous Vide

Sous Vide Korean BBQ Short Ribs (Serves 4)

Korean BBQ short ribs or Kalbi are becoming more well known. At one time you had to go to a specialty store to purchase the crosscut beef short ribs, now most butcher shops and big chain grocery stores carry it. The marinade infuses the meat with a wonderful taste. The longer the meat is cooked for the more tender and fall off the bone it will be. Serve with some rice or with lettuce used as a wrap with the meat picked off the ribs.

Ingredients

For the Marinade

  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 1 ½ tsp dry chili flakes
  • 1 tbsp garlic, chopped
  • ½ cup soy sauce
  • ¼ cup green onions, chopped
  • ½ cup fresh orange juice

For the Korean Short Ribs

  • 16 “Korean style” crosscut beef short ribs

Directions

For the Marinade

  1. In a sauce pan over medium heat, bring the sesame oil to a shimmer. Add the garlic and cook until fragrant, approximately 1 minute.
  2. Add the remaining marinade ingredients to the sauce pan and stir to combine it all together. Bring the marinade simmer, remove from the heat.
  3. Transfer the marinade to a large container and let cool.
  4. Add the short ribs to the container making sure they all get coated. Place in a refrigerator and let the meat marinade for at least an hour to a maximum of 24 hours.

For the Korean Short Ribs

  1. Preheat the water bath to 160°F.
  2. Place the marinated short ribs into bags making sure not to overlap them. Vacuum seal the bags closed or use the water displacement method if using a resealable bag. Retain the marinade for future use.
  3. Insert the bags into the water bath and cook for 11 hours.
  4. When the short ribs are almost done cooking, place the remaining marinade in a sauce pan and bring it to a boil over medium high heat. Cook until it has been slightly reduced, approximately 30 minutes, stirring occasionally. Remove from heat and set aside.
  5. Remove the short ribs from the water bath and the bags.
  6. Pat the short ribs dry using a paper towel than baste them with the reduced marinade.
  7. Turn the oven broiler to the highest setting and move oven rack to the uppermost level.
  8. Place the short ribs on a broiler safe pan and insert into the oven under the broiler. After approximately a minute remove the short ribs and flip them over and place back in the oven to sear the other side. Again it should take about 1 minute until a good browned crust is formed.
  9. Remove from the pan and serve with some rice.