j biesinger
TVWBB Platinum Member
I'd like to thank David Chang for his 48 hr short rib recipe. Sure cooking short ribs at 140* for 48 hrs results in something amazing, but the marinade/sauce and the whole final dish was very special.
The recipe starts with marinading the short ribs in a standard Korean style marinade (soy sauce, pear juice, apple juice, mirin, sesame oil, sugar, pepper, onion, carrot, scallion, garlic). I bought a large pack of short ribs months before I had my sous vide setup. So, I made the marinade, added it to the bag with the ribs, froze the bag, sealed it, and kept it frozen until I got my sous vide rig running a few months later.
On sunday, I thawed the bags and dropped them in at 140*. Tuesday, I pulled them out and put the bags into an ice bath. The marinade gets strained and reduced. Some protein in the sauce coagulated during reduction so I strained it again.
The ribs get trimmed off the bone and were to be deep fried, but I opted for the grill.
out of the bags
on the grill
because of the amount of unrendered fat still in the ribs, and my desire to sear them as fast as possible, flare ups were inevitable. It was a major downside to grilling them as the ribs got a bit sooty.
The final plate gets a spoon of sauce, pickled mustard seeds, a blanched scallion, pickled carrots, maldon salt and dashi braised diakon (omitted due to the separate trip needed to get diakon)
the beef was everything you would expect, meltingly tender and rich with fat. The maldon salt gave it a crunch, and seasoned it perfectly. The sauce and the seeds were perfect and didn't overshadow the meat. Pretty much the only fault was the blanched scallion, which became tough and stringy.
I picked some bad slices for my money shot, they were some of the fattier slices.
And to round out the meal and all from the same book, we made roasted cauliflower with fish sauce vinaigrette, asparagus with miso butter, and ginger scallion noodles.
The recipe starts with marinading the short ribs in a standard Korean style marinade (soy sauce, pear juice, apple juice, mirin, sesame oil, sugar, pepper, onion, carrot, scallion, garlic). I bought a large pack of short ribs months before I had my sous vide setup. So, I made the marinade, added it to the bag with the ribs, froze the bag, sealed it, and kept it frozen until I got my sous vide rig running a few months later.
On sunday, I thawed the bags and dropped them in at 140*. Tuesday, I pulled them out and put the bags into an ice bath. The marinade gets strained and reduced. Some protein in the sauce coagulated during reduction so I strained it again.
The ribs get trimmed off the bone and were to be deep fried, but I opted for the grill.
out of the bags
on the grill
because of the amount of unrendered fat still in the ribs, and my desire to sear them as fast as possible, flare ups were inevitable. It was a major downside to grilling them as the ribs got a bit sooty.
The final plate gets a spoon of sauce, pickled mustard seeds, a blanched scallion, pickled carrots, maldon salt and dashi braised diakon (omitted due to the separate trip needed to get diakon)
the beef was everything you would expect, meltingly tender and rich with fat. The maldon salt gave it a crunch, and seasoned it perfectly. The sauce and the seeds were perfect and didn't overshadow the meat. Pretty much the only fault was the blanched scallion, which became tough and stringy.
I picked some bad slices for my money shot, they were some of the fattier slices.
And to round out the meal and all from the same book, we made roasted cauliflower with fish sauce vinaigrette, asparagus with miso butter, and ginger scallion noodles.
