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    Home » Recipes » Beef

    Sous Vide Braised Short Ribs in Korean Marinade

    Jan 17, 2020 · 7 Comments

    These sous vide braised short ribs are cooked for 24 hours in a magical Korean marinade. Once the ribs are cooked, we sear 'em, shred 'em and coat 'em in extra marinade. The result? Flavors so incredible your tastebuds will thank you.

    korean bibimbap with sous vide short ribs and sous vide egg

    English Style Short Rib Cut

    First things first, you want to make sure you buy the correct cut of short rib. This recipe calls for the English style cut, which means a thick piece of meat is sitting on top of one piece of bone (pictured below).

    Note that English style is different than Flanken or cross-cut short ribs. If you use these cuts instead you will end up with very different results. If you want to make sure you are using the right cut, ask your local butcher and they will be happy to assist!

    raw short ribs

    Packaging

    An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

    A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Since we are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.

    The displacement method is a technique where you first place your food and marinades in a Ziploc double-zipper freezer bag, submerge your food in a container of water, and allow the pressure to force all the air out of the bag.

    Braised Short Rib Time and Temperature

    Through loads of experimentation, we’ve found that cooking the short ribs sous vide at 170F for 24 hours is the perfect combo. Leaving the ribs in for 24 hours breaks down the connective tissue (collagen), which is the sweet spot for extremely tender meat. Also, cooking the short ribs at a temperature of 170F results in a delicious, braised style beef. 

    Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

    sous vide short rib shredded braised

    Searing

    Searing is the most critical step in the sous vide process. Getting a deep, rich sear can make your food look like it is Michelin star quality. Failing to do so will make your dinner guests wonder why they let you cook again.

    If you want to get an amazing sear on your short ribs, you’ve got to first pat the meat completely dry using paper towels.

    After the meat is dry, we'd normally season the meat generously with salt. However, since we are using a Kalbi marinade with ample salt there is no need to add any more.

    For the last step, get your cast iron skillet extremely hot and add an oil with a high smoke point. I prefer using grapeseed oil or avocado oil. Sear each side of the short rib for 1 minute. Let rest for 5 minutes and then shred the short ribs with a fork.

    sous vide short ribs seared to perfection

    Special Equipment

    Sous Vide Machine – To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 24 hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

    Check out our full list of recommended gear here.

    bibimbap with sous vide short ribs and sous vide egg korean
    5 from 3 votes
    Print

    Sous Vide Braised Short Ribs in Korean Marinade

    Course Main Course
    Cuisine Korean
    Keyword braised, kalbi, korean, marinade, short ribs, sous vide
    Prep Time 5 minutes
    Hands-On Cook Time 15 minutes
    Sous Vide Time 1 day
    Total Time 1 day 20 minutes
    Servings 4 people

    Ingredients

    • 3 lbs beef short ribs, bone-in
    • ⅓ cup soy sauce
    • ⅓ cup brown sugar
    • ⅓ cup rice wine vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon gochujang
    • 6 cloves garlic, peeled and smashed
    • 1 small asian pear (or regular pear), peeled, cored and roughly chopped
    • 4 scallions, halved
    • 1 1-inch knob of ginger, peeled
    • 2 teaspoon black pepper
    • sesame seeds for garnish

    Instructions

    Preparation

    1. Set sous vide machine to 76.5C/170F.

    2. In a food processor or blender, combine soy sauce, brown sugar, rice wine, sesame oil, gochujang, garlic, asian pear, scallion, ginger and black pepper. Pulse until ingredients are combined and smooth.

    3. Place short ribs in freezer bag with half of the marinade, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 24 hours. Place the remaining half of the marinade in the fridge.

    Finishing

    1. Remove bag from bath. Take short ribs out of the bag, discard the marinade from the bag and pat the meat dry.

    2. Heat up large skillet on high and add oil. Sear short ribs for 60 seconds on each side, or until deeply browned. Remove from pan, and place on a cutting board to rest for 5 minutes. Once rested, pull the meat from the bone and shred the ribs with a fork.

    3. In a small sauce pan, add the remaining marinade from the fridge. Cook over medium heat until reduced and thickened, about 8-10 minutes.

    4. In a large skillet over low heat, pour in the marinade and add the shredded short ribs. Stir until fully combined. Cook for 3-5 minutes to emulsify the flavors. Serve with jasmine rice, kimchi, a sous vide egg, or any other favorite toppings and enjoy!

    « Sous Vide Mashed Potatoes
    Sous Vide Pulled Pork Shoulder »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Julie says

      February 18, 2020 at 4:45 pm

      Incredible. The short ribs were braised perfectly and the marinade was fantastic. Well done.

      Reply
    2. Billy says

      April 22, 2020 at 7:43 am

      This was really good. Marinade took some effort but the payoff was huge. Thanks a ton for the recipe.

      Reply
    3. Darlene says

      June 03, 2020 at 9:32 pm

      This is great if you’re going for shredded beef, but I was looking for more fall off the bone, but still sliceable and juicy. I’m going to try again with a lower temp.

      Reply
    4. Maggie says

      March 23, 2021 at 1:13 pm

      hey Jason could I make these with boneless beef chuck short ribs? If so what would the Sous Vide time be?

      Reply
      • Jason Veselak says

        March 23, 2021 at 1:16 pm

        Hi Maggie, you certainly can! I'd still do 170F for 24 hours. Enjoy!

        Reply
    5. David says

      October 31, 2021 at 3:59 pm

      What is that sauce on the right side of the bowl?

      Reply
      • Jason Veselak says

        November 01, 2021 at 7:08 am

        It is spicy mayo! Just something I like to add to the dish for some spice and creaminess.

        Reply

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