48-Hour Short Rib with Dashi Braised Daikon

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.

10 Comments add yours

  1. Wow. 48 hours? This is commitment. As is Mike’s slow stirring. Result’s gorgeous, though.

  2. At Serious Eats, they used a plastic cooler for sous vide.
    Drill a hole from the outside to the inner air space. Go no further. Fill with insulating foam. The larger the cooler the better, since it can hold more mass which will retain its temperature better.
    Almost fill with water a couple degrees higher than what is needed. Add food in bag and close. It will hold its temperature for some time with no stirring.
    The problem is getting enough water at the right temperature. The other option is to overshoot the temperature and let it cool down.

    This method is good for burgers too.

  3. wow i can’t believe you actually did this one… im intrigued by changs flavors in this recipe, but i could never find myself to watch some ziplock bags for 48 hours, so i have to commend you for this one. anyway, how did the results compare to ‘normal’ braised short ribs? (2-3 hours) was it worth the effort? i may have to think of some oven hack to recreate this recipe.. haha

  4. There’s no way anyone could stir for 48 hours…
    Wow. I’ve been wanting to make a slow-cooked meat dish for a while, but this recipe seems to be TOO slow haha.

  5. Go you guys! I would never have the patience for ghetto sous vide at this length of time, and as yet not the money for any kind of more automated system. But I love short ribs a lot.

  6. thats dedication. im too impatient for that. alot of ppl do sousvide in a rice cooker too. it helps with circulation i think.

  7. wow props for manually controlling water temp for such a long time!

    I’m gonna be trying this one but I have a foodsaver sealer and an improvised water temperature controller that doesn’t require constant watching.

    I suggest you look into the SousVide Magic if interested.

  8. This looks ridiculously amazing. Your food pictures always turn out so great, may I ask what camera you use?

    Thanks, it’s a Nikon D80.

    steph on August 20th, 2010 at 3:07 pm
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