72 hour Short Rib
Ingredients:
3 short ribs (roughly 700g)
2 tbsp Miso
2 tbsp sesame oil
4 tbsp light soy sauce
3 tbsp honey
salt & pepper
Step 1: Prep Meat
Start by trimming some of the thick fat off the top of your ribs (as this will prevent the end result from being overly greasy).
Mix together all the rest of the ingredients and coat on your ribs.
Step 2: Sous Vide at 62°C /143.6°F
Place the ribs and any excess marinade in your bag (if not using thick silicon bags you may want to double bag as the bones could pierce through).
Sous vide for 72 hours.
Cover your water bath to reduce evaporation and check water levels a few times a day -particularly before you go to bed at night if you dont want to be woken by a beeping machine at 5am.
Step 3: Colour
Remove from the bag, dry & rest for at least 10 mins.
Pan fry in a very hot pan (or stick on the bbq!) to brown.
Serve with puréed potatoes or polenta.