Gochujang and Sesame Braised Short Ribs

Bryant Kryck
Bryant Kryck
September 2, 2021
This is an amazing twist on a Korean-American beef short rib recipe. The Anova Precision Oven makes it possible to easily braise with steam, packing in flavor and preventing dry, overcooked meat. This recipe uses a Western-style cut of short rib along with Korean flavors. It’s a sweet, spicy, and sour delight that hits all the tastebuds.
Serves
4
Prep Time
00:20
Cook Time
02:30
Gochujang and Sesame Braised Short Ribs
4.62 (8)
1386
Ingredients
½ cup
chopped scallions, plus thinly sliced scallions, for garnish
½ cup
tamari
¼ cup
brown sugar
3 Tbsp
gochujang
1
shallot, peeled and quartered
2 Tbsp
minced garlic
1 Tbsp
grated fresh ginger
1 Tbsp
rice vinegar
2 tsp
sesame oil
Salt and freshly ground black pepper
1.5 lb
bone-in English cut beef short ribs
1 cup
beef broth, plus more if needed
1
lime, cut into thin wedges, for serving
1
Fresno chile, thinly sliced, for serving
2 Tbsp
sesame seeds, for serving
1 Tbsp
chile threads, for serving
4 cups
cooked white rice, for serving
2 cups
kimchi, for serving
Steps

1. Preheat Oven

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

2. Make Braising Liquid

In a large bowl, whisk together the scallions, tamari, brown sugar, gochujang, shallot, garlic, ginger, vinegar, and sesame oil. Season to taste with salt and pepper. Add the short ribs and toss to evenly coat.
Make Braising Liquid

3. Set Up Pan

Transfer the short rib mixture to a deep baking dish. Add the beef stock. If needed, add additional beef stock to ensure that it comes halfway up the sides of the short ribs.
Set Up Pan

4. Braise

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

5. Garnish and Serve

Using a slotted spoon, remove the short ribs from the braising liquid and transfer to a serving platter. Garnish with lime wedges, sliced chile, sesame seeds, chile threads, and remaining scallions. Serve with rice and kimchi on the side.
Garnish and Serve
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