I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables. It's a light meal that fills you up but doesn't leave you feeling sluggish afterwards. Serving them family style so people can make their own wraps is a great way for everyone to get exactly what they want. Plus it is always a blast to eat with your hands!
Sous vide short ribs are a classic "must make" sous vide dish. Due to the high fat content they can be cooked anywhere from 131°F to 185°F (55°C to 85°C) for 12 hours to 3 days and the final dish will greatly depend on the time and temperature you use. The end result will range from a chewy steak to a traditional braise-like texture, or anything in between. For this recipe we want a medium-rare steak-like texture so the short ribs are cooked at 131°F (55°C) for 48 to 72 hours.
The longer the short ribs cook, the more tender they become so a 48 hour cook will be firmer than a 72 hour cook. You can follow this recipe for many other tough cuts of meat, such as chuck, top and bottom round, or shank, just adjust the timing in-line with what is in the cooking times.
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Preheat a water bath to 131°F (55°C).
Combine all the spices in a bowl and mix well. Lightly coat the short ribs with the spices then place in a sous vide bag. Seal the bag then cook for 48 to 72 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the cooked short ribs from the bag and dry the meat well. Quickly sear the steak then cut it into strips.
Serve everything family-style on the table, allowing people to assemble their own combination of meat, condiments, and sides on the lettuce wraps.
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