When I get a new toy I sure like to play with it. Since adding the Sous vide to my cooking tool-set I've been an experimenting machine. This recipe is one you can prepare before you go to work or before you go to bed. The 12 hour cook time will make it worth the wait.
I'm not even going to jump into some story about how great these are. Here, just make this recipe!
Here's What You Need...
Bone-in short ribs
1 tablespoon FalkSalt Smoked
¼ teaspoon freshly ground black pepper
½ cup coconut aminos
1 tablespoon rice, white balsamic, or coconut vinegar
2 teaspoons fish sauce
1 medium pear, Asian pear, or Fuji apple, peeled, cored, and chopped coarsely
6 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 hunk of fresh ginger, about 2 inches, peeled and roughly chopped
A small handful of roughly chopped fresh cilantro
Fill the container you will use for your sous vide with water.
Set your sous vide to 165 degrees and set an alarm for 12 hours. It's ok if it stays longer.
Pat the short ribs dry with a paper towel and sprinkle with salt and pepper. Use your hands to rub the salt and pepper all over the ribs.
Place each slab of ribs in its own large Freezer Zip Lock Bag
Toss the coconut aminos, vinegar, fish sauce, pear/apple, garlic, scallions, and ginger in a high-speed blender or food processor and blend until smooth.
Pour the sauce over the short ribs in the zip lock bag, and stir everything around so the sauce covers the ribs.
Zip up the Ziplock 80% of the way, leave a little bit open.
Slowly lower it into your Sous-Vide Water and watch as the air escapes the bag.
Once all the air is out of the bag, zip it closed.
Let it bask in the warmth of its own juices for 12 hours
Transfer ribs to a large bowl of water filled with ice to chill for 15 minutes
Open your Zip loc Bags and take out the ribs
Put the juices in a saucepan
Pat Ribs with a towel
Turn on oven to 300 degrees and place them on a rack face up for 20 minutes
Brush the sauce on the ribs and place for another 10 minutes