Steam-Braised Korean-Style BBQ Short Ribs

Sharee
Sharee
September 3, 2021
This recipe combines popular Korean barbecue flavors with Western-style short ribs. The Anova Precision Oven’s steam function helps to keep the shot ribs super moist, juicy, and tender.
Serves
3
Prep Time
00:20
Cook Time
02:30
Steam-Braised Korean-Style BBQ Short Ribs
4.5 (2)
1034
Ingredients
2
Asian pears, peeled and chopped
1
white onion, peeled and chopped
10 cloves
garlic, peeled
4
scallions, chopped, plus 1 scallion, thinly sliced, for garnish
1 (2-inch) piece
fresh ginger, peeled
1 cup plus 1 Tbsp
soy sauce, divided
1 cup
water
½ cup plus 2 Tbsp
brown sugar, divided
½ cup
mirin or other rice wine
¼ cup
sesame oil
1 tsp
freshly ground black pepper
4 lb
English-cut beef short ribs
Sesame seeds, for garnish
Steps

1. Preheat Oven

Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear

2. Make Sauce

In a large, high-powered blender, combine the pears, onion, garlic, scallions, and ginger with 1 cup of the soy sauce, the water, 1/2 cup of the brown sugar, the mirin, sesame oil, and black pepper. Blend until smooth.
Make Sauce

3. Add Sauce To Ribs

In a large bowl, combine the ribs with half of the sauce. Mix well, then transfer to an oven-safe baking dish.
Add Sauce To Ribs

4. Cook

Rack
Transfer to the oven and cook until the ribs are tender and starting to fall off the bone, 2 1/2 hours.
Cook
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear
02:30 Timer

5. Reduce Sauce

Meanwhile, strain the remaining sauce through a fine-mesh strainer into a medium saucepan. Add the remaining soy sauce and brown sugar. Place over medium heat and cook, stirring, until thickened, about 5 minutes. Remove from the heat.

6. Finish Ribs and Serve

Once the ribs are cooked, gently remove them from their cooking liquid. (Discard the excess cooking liquid.) Transfer to a large bowl and toss gently with the reduced sauce. Transfer to a serving bowl and garnish with the sliced scallion and sesame seeds. Serve.
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