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Short ribs for steam buns

torridice_498271

If I'm going to make beef short ribs for some steam buns on Sat. Should I put marinade in the bag or just sous vide them with just some salt. And then put on the sauce before finishing in the pan and sticking in the steam buns? I'm worried about the long cook with the marinade. I'm going for the 144F / 48 hours. Going to start them tonight and wondering what might work best.

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Comments

Jeffrey_Koo_III_405111

hey man, short answer: yes

id suggest you to pretty much follow the recipe chefsteps has for the pork belly but replace the pork belly with short ribs (of course lol)

https://www.youtube.com/watch?v=iJmjjbqFyL4

matthewmicahhall

I know that this comment is too late now, and so for future reference...I have been bagging short ribs with hoisin sauce (sometimes with extra ginger and garlic; sometimes not) for a while now and been very happy with the results. One benefit of the hoisin sauce is that it's already a thick paste, thereby reducing the amount of liquid that initially goes in the bag. The short ribs tend to exude a fair amount of moisture during the extended cook, and so I typically reduce the liquid to produce a sauce with a consistency that I like -- reducing the initial water content of the marinade speeds this process along.

torridice_498271

Thanks! I'll try it next time. I just went with salt for this one and then I was going to put on some glaze before finishing in the pan. Then more sauce to serve.

matthewmicahhall

Sounds good. Let us know how it turns out.