Actual prep time: 1 hour
Level of difficulty 2
Preheat the sous vide bath to140 F/60 C
Seal each boneless short rib separately in heat rated bags. Arrange the short ribs in a suitable rack and lower into the preheated sous vide bath. Make sure the packages are fully submerged and covered. Process for a minimum of 30 hours. Click HERE to learn how to measure tenderness as you go.
When the time has elapsed and you have confirmed that the short ribs are tender to your liking, remove the rack from the vessel and immerse in iced tap water until the packages have achieved 70F/21C–usually about fifteen minutes. Remove the rack from the cold water, allow to drain and store in the refrigerator at 40 F/4 C until day of service. In this state the short ribs are pasteurized. They have about the same shelf life as a sealed carton of milk; at least two weeks, as long as the seal is not broken.
On the day of service remove the short ribs from the pouch and pat dry.
Harvest the juices from the bag and clarify according to the method explained HERE.
Day of service:
Make the sauce:
Combine the ingredients listed above in a food processor or blender. Allow to cure for one hour to fully dissolve the shiitake powder.
Slice the short ribs as thin as possible. Preheat the skillet/wok to 250 F/121 C. Drizzle a few drops of vegetable oil and add the beef.
Increase the heat and sauté until browned. Add the onions and stir fry for thirty seconds. Add the peas and stir fry for another thirty seconds. Add the shiitake/ginger glaze and turn off the heat. Toss well and stage on to a plate. Sprinkle with toasted sesame seeds and parsley. Serve with rice on the side.
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