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Step by step guide for delicious Korean style sous-vide beef short ribs bursting with flavor and tender to eat, perfect in tacos!
Sous-Vide Boneless Beef Short Ribs
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Sous-vide beef short ribs: Boneless beef short ribs sous-vide cooked in a Korean inspired marinade, for perfect and flavorful Korean beef short ribs.
Click on the image below to purchase your own FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System and FoodSaver® 3PK.
What is Sous-Vide
Sous-vide, the name alone makes you feel fancy! I love it!!!
Sous- vide cooking is when you seal food in an airtight container, ie: a vacuum sealed bag, and then cook that food in water that is temperature controlled. The sous-vide technique produces results that are impossible to achieve through any other cooking method.
For just about any protein you cook sous-vide, the steps are the same:
- Attach your sous-vide tool to a pot of water and set the temperature.
- Put your protein/ meat in a vacuum sealed bag and add it to the water (I often clip the bag to the side of the pot with a chip clip to keep it in place and make sure it stays submerged).
- Cook for however long your recipe is calling for.
- Grill, sear or finish the meat at a quick but super high temperature to add a crispy perfect exterior while keeping the interior at the exact doneness you wanted.
Why you should sous-vide your boneless beef short ribs
If there was ever a meat made specifically for sous vide, it is boneless beef short ribs! These delicious Korean style sous-vide beef short ribs are effortless!
For a good short rib recipe, the meat needs to be broken down. Usually with a long baking or braising method in your oven or slow cooker. The end results are always tasty, but occasionally dry. However, by cooking them sous-vide in a vacuum sealed bag at the perfect temperature; Our end results of are tender, flavorful, not at all stringy and overall amazing medium-well cooked beef short ribs that are soft as butter.
And the sous-vide process makes it low stress; you literally put the food in and walk away knowing that what your cooking is going to come out at the exact temperature you intended!
Vacuum sealing foods to use for Sous-vide
When I first got my sous-vide tool I had seen that you could use vacuum sealed bags but really thought those were more for keeping foods fresh longer than for sous-vide cooking.
Then I got the FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System. I could not believe the difference that vacuum sealing the foods made. Especially when it comes to flavor!
The process is simple:
- Place the FoodSaver® Vacuum Seal Rolls in the Sealing System then pull a length of the roll out. Add an extra couple inches to the length you need for sealing purposes.
- Use the neat little cutting tool.
- Press the “seal” button on the FoodSaver® V4440 and then slide one side of the cut sheet into the machine. When the red light turns off, that side has been sealed.
- Next, fill your “bag” with the protein and any sauces.
- This time you do not press seal, but instead press either dry or moist, then slide the unsealed section into the machine and it will automatically vacuum out all air then seal the package.
Besides flavor, here are my top reasons for now thinking everyone should have a FoodSaver® V4440 and the FoodSaver® Vacuum Seal Rolls:
- FoodSaver® Vacuum Seal Rolls and Bags are completely airtight, which delivers consistent sous-vide cooking results and prevents floating during the process.
- Air is evacuated from the bag so that food is protected to lock in freshness and help prevent food from spoiling.
- FoodSaver® Vacuum Seal Rolls and Bags are versatile enough to be be safe for microwave, freezer, and refrigerator; and what’s neat is you can then use them to go straight from the freezer to a hot water bath, with no separate defrost required. This is especially great with sous-vide cooking because so many recipes you can start from frozen. I tried this with pork ribs recently and was SO HAPPY with the end results.
- FoodSaver® is the number 1 Vacuum Sealing System in the US and they have specifically designed their rolls and bags to withstand boiling temperatures, plus they are BPA-Free.
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Step by Step Instructions for Sous-Vide Beef Short Ribs
- Prepare the sous-vide bath. Fill water in the sous vide machine as per manufacturers instructions (not too high). Set the temperature to 135F, and allow water to heat to that temperature.
- Generously season your meat then quickly sear all four sides.
- Place in FoodSaver® Vacuum Seal Bags with marinade, then seal the bags using the FoodSaver® V4440 2-in-1 Automatic Vacuum Sealing System.
- When the temperature of the sous vide machine reaches 135F, submerge the vacuum sealed bags with the boneless ribs into the water. Cover and cook for 48 hours (that’s right, 48 hours, give or take an hour or two! LOL. This is a plan in advance kind of dish, and soooo worth it!).
- Remove the boneless beef ribs from the bags and pat dry with paper towels. Then once again quickly sear at a high heat.
- Serve with rice or with asian slaw in tortillas for the best Korean tacos imaginable!
Enough talk, Let’s eat!
Recipe for Korean Style Sous-Vide Beef Short Ribs:
- 3 1/2 pounds boneless beef short ribs, about 1 inch thick
- Salt and Pepper
- 1/4 cup Soy Sauce
- 1 TBS White Wine or Red Wine Vinegar
- 2 TBS Brown Sugar
- 2 TBS Minced Garlic
- 1 Tablespoon Vegetable/ Canola/ or Sesame Oil
- 1 Tsp Crushed Red Pepper Flakes
- Prepare the sous-vide pot: Fill the pot with water for the sous-vide machine as per manufacturers instructions (not too high).
- Set the sous-vide tool temperature to 135F and allow water to heat to that temperature.
- Generously season both sides of the boneless ribs with salt and pepper.
- Set a pan over high heat and once it is hot add a small amount of oil (about 1 TBS) then quickly sear (brown) and sides of the beef.
- Combine all marinade ingredients.
- Place seared beef in a vacuum seal bag and pour marinade over it.
- Vacuum seal the bag.
- When the temperature of the sous vide machine reaches 135F, submerge the vacuum sealed bags with the boneless ribs into the water.
- Cook for 48 hours.
- Then, remove the boneless beef ribs from the bags and pat dry with paper towels. Discard accumulated juices from the bag.
- When ready to serve, quickly sear all sides again. Then slice and serve.