Name: Sous Vide Beef Short Ribs in Soy-Coconut Sauce
Prep time: 10 min
Cook time: 48 h 10 min
Total time: 48 h 20 min
Cuisine: Asian
Ingredients: 3 pounds beef short ribs; Salt and pepper, to taste; 2 tablespoons olive oil; 6 cloves garlic; ⅓ cup tamari or soy sauce; ¼ cup apple cider vinegar; ¾ cup unsweetened coconut milk; 3 bay leaves; 3 star anise; Fresh cilantro for garnishing

Sous Vide Beef Short Ribs in Soy-Coconut Sauce

Sous vide beef short ribs slowed cooked in a gluten-free soy-coconut sauce with garlic, star anise, and bay leaves for a unique Asian flavor.

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Sous vide beef short ribs slow-cooked in a gluten-free soy-coconut sauce with garlic, star anise, and bay leaves for a unique Asian flavor.

Author: Sharon Chen
Prep Time: 10 minutes
Cook Time: 48 hours 10 minutes
Total Time: 48 hours 20 mins
Yield: 6 servings
Category: Main Dish
Method: Sous Vide
Cuisine: Asian
Diet: Gluten Free

Ingredients

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3 pounds beef short ribs
Salt and pepper, to taste
2 tablespoons olive oil
6 cloves garlic
1/3 cup tamari or soy sauce
1/4 cup apple cider vinegar
3/4 cup unsweetened coconut milk
3 bay leaves
3 star anise
Fresh cilantro for garnishing

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Instructions

Set up sous vide: Preheat water to 135°F (57°C) or your desired temperature according to the time and temperature chart.
Prepare beef short ribs: Season the ribs well with salt and pepper on all sides. Heat a heavy-duty sautépan over medium-high heat. Once hot, add oil and sear the ribs for 30 seconds on each side. (Do it in batches; do not overcrowd the pan.) While the ribs are searing, roast the garlic cloves in the same pan. Remove the pan from the heat and transfer to a container or plate to cool.
Bag the short ribs: Prepare two gallon-sized ziptop bags. Once the ribs cool down, transfer them and the garlic to the double bag. Add tamari or soy sauce, apple cider vinegar, coconut milk, bay leaves, and star anise to the bag.
Sous vide the beef short ribs: Slowly lower the ribs into the sous vide bath using the water displacement method. Fold the top of the bag and clip it on the edge of your sous vide container. Cover and set the timer for 48 hours.
Finish: Once the timer goes off, remove the ribs from the sous vide water bath and transfer them to a serving plate. Garnish with fresh cilantro leaves and serve with the soy-coconut sauce from the bag.

Nutrition

Serving Size: 1 serving
Calories: 615
Sugar: 0.3g
Sodium: 1419.9mg
Fat: 46.4g
Saturated Fat: 19.4g
Trans Fat: 2g
Carbohydrates: 4.8g
Fiber: 0.4g
Protein: 47.2g
Cholesterol: 151.9mg

Find it online: https://www.streetsmartkitchen.com/sous-vide-beef-short-ribs/