The 48 hour short rib recipe comes with a little caveat: “this recipe is not a reasonable proposition for the home cook.” Well, just so you know, I’m the first person to admit that I’m hardly a reasonable person. If anything, I took Chang’s little warning as a challenge. I don’t have a vacuum sealer or a sous-vide machine (and I’m not going to get one anytime soon), but with a little extra help from Mike, these short ribs turned out fantastic.
I’m sort of the impatient type, so I asked Mike to do the “sous vide” part of this recipe. He rigged up the same set up that we used for the ghetto sous vide hanger steak: a large pot filled with 140˚F water that he stirred vigilantly – minus sleeping time.
Considering the fact that I didn’t have to do much during the 48-hours of cooking, I found this recipe pretty simple. The ribs were sealed up in ziplock bags with a marinade was made with soy sauce, pear juice, apple juice, mirin, sesame oil, sugar, black pepper, onions, carrots, green onions and garlic.
After 48-hours, the ribs were released and deep-fried until a deep mahogany brown. Daikon was cooked until tender in dashi and the marinade was reduced to a sweet, sticky glaze.
Overall, this was a pretty delicious dish. The meat was fall apart tender with good contrast between the deep-fried outsides and the meltingly soft insides. The reduced marinade was sweet, but not over-powering and the subtle dashi-infused daikon was a good counter balance to the richness of the meat.
I loved the short ribs, but I guess the real question is: was it worth 48 hours of manually circulating water? Well, I guess you’ll have to ask Mike about that one.