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February 10, 2019

48 Hour Short Ribs - Perfect for Valentine's Day!

This recipe is a favorite in the Savour test kitchen.  The recipe was originally created by Chef David Chang of Momofuku and an adapted recipe is outlined here.  We have made this dish dozens of times and have “adapted” it even further.

This ingredient list below is what we use.  It is a little less fussy but the results are no less delicious:

2 2/3 cups water
2/3 cup light soy sauce
1/3 cup apple juice (or any sweet fruit juice - pear, cherry, etc)
3 T mirin (sweetened rice wine)
1 T sesame oil (spicy or not)
1 1/4 cup sugar
1/2 tsp black pepper
1/2 small onion – finely diced
1 small carrot - diced
3 scallions  - chopped
2 garlic cloves - smashed
2-2.5 lbs bone-in short ribs (about 8 pieces)

Mix all the ingredients except the ribs in a saucepan and heat until the sugar dissolves and the marinade reaches a simmer.  After simmering 10-15 minutes, remove the marinade from the heat and strain to remove the solids.  Place the short ribs into a Savour Sous Vide Cooking bag and add the marinade.  Securely seal the water-tight zipper and purge the air from the bag per the directions.  Cook at 140°F (60C) for 48 hours.

After cooking, open the bag and pour the marinade into a sauce pan.  Bring the liquid to a gentle boil which will cause proteins from the meat to form a fluffy suspension.  After a few minutes, remove from heat, let the sediment settle and carefully decant the clear broth.  (Note:   even cloudy it will still be great).  Check the seasoning, keep warm and reserve for serving.

Pull the bones from the ribs and trim the gristle surrounding the bone and discard.  The remaining meat rib meat should be roughly rectangular. Pat them dry with a paper towel. In a hot skillet or frying pan coated with a thin film of oil sear the ribs on each side until they become crispy and brown, about 30 seconds per side.

Cut the ribs across the grain into ½” thick slices and serve in a wide bowl over an island of mashed potatoes, polenta, or cauliflower puree.  Pour some of the reserved marinade around the starch island and serve.

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