Sous Vide Teriyaki Flaken Style Short Ribs
If you’ve ever been to a Korean BBQ restaurant, you’ll remember this cut of meat, and remember it fondly. If flaken style ribs were an 80’s supermodel, they’d be Jill Goodacre: not everybody knows about them, but they’re really damned awesome (and married to Harry Connick, Jr?). Sorry for the tortur
Servings
6serving
Cook Time
1440minutes
Servings
6serving
Cook Time
1440minutes
Ingredients
  • 1/2cup mirin, storebought or homemade
  • 1/4cup sake
  • 1/4cup soy sauceJapanese
  • 2tablespoons sugar
  • 3pounds beef short ribsflaken style
Instructions
  1. Preheat a water bath to 137ºF.
  2. Combine the mirin and sake in a small saucepan. Heat over medium-low for 5 minutes, then add the soy sauce and sugar. Stir until dissolved. Adjust the heat to simmer for 20 to 25 minutes, until reduced by about a third and thickened. There should be a very generous 1/2 cup. Set aside to cool and concentrate.
  3. Combine 1/4 cup marinade and short ribs in a food safe vacuum bag, and seal. Submerge the bag in the water bath, and cook for 1 to 1.5 days.
  4. Serve with rice and an asian-style slaw.
Recipe Notes

Notes

The marinade can be cooled and stored in the refrigerator for up to a week. A lot of people list 48 hours for short ribs, but I think that would be too long for the flaken cut. A 24 hour soak yielded a great texture and hadn’t overly “broken down” yet.