Sous Vide Korean Boneless Beef Ribs Recipe

You will knock it out of the park with these mouthwatering sous vide Korean beef short ribs (also calledKalbi). Tender meat infused with complex, sweet, salty, garlicky, savory flavors. No sous vide equipment? No worries – you have options.

As we said in our BBQ sous vide short ribs recipe If there was ever a reason to use the sous vide cooking method,short ribs is it.

This tough cut of meat can be cooked to melt-in-your-mouth tenderness and still maintain a medium rare temperature that is simply not possible in the oven.

You can also achieve a medium rare on the grill, but definitely not the same tenderness. (Still pretty delicious, though, and you can use a more tender cut of meat instead).

Bottom line: These beef short ribs are very easy to make and one of my favorite Korean recipes. If you like Korean food and you're looking for an amazing recipe to wow your guests, this is it.

A quick 101 on terms

Kalbi – also called Galbi – is the Korean term for short ribs. Kalbi sauce is the marinade used with the short ribs. Bulgogi uses the same type of marinade, but with a tender cut of meat like rib-eye steak instead.

The two basic ingredients in Korean-style short ribs are the meat and the marinade. As always, there are variations you can use to tailor it to your taste or what you have on hand.

Which short ribs to buy

I use boneless beef ribs that are about 1 inch (2.5 cm) thick from Costco. For this recipe, I slice them horizontally to make them 1/2 inch thick.

More typically, Kalbi short ribs are a bone-in strip of beef  cut across the bone from the chuck end of the short ribs. Also called flanken cut or LA galbi. They are 1/2 inch (1.3 cm) thick and about 8-10 inches long. Use these if you prefer. You can find them at an Asian market or sometimes at a local grocery store including Costco.

Because short ribs are a tough cut of meat, they usually require a braising cook method. Not this time. The sous vide method is an alternative you will love.

Short ribs are also flavorful and rich due to their extensive marbling. Yes, fat means flavor but, don't worry, you won't be eating through chunks of fat. In fact, I doubt you will notice any at all.

Kalbi marinade – it's fantastic

I use a flavorful marinade recipe with a few tweaks from Food Network by Judiaann Woo. After much research and many tests (no complaints from my family), I found several good substitutions and variations described below.

Key sauce ingredients are soy sauce, brown sugar, Asian pear (or a regular pear), green onions, garlic, mirin and sesame oil.

The Kalbi marinade makes the dish. It takes the short ribs to the next leve. In combination with the sous vide cook, this Korean beef short ribs recipe is totally worth the time it takes to make. The effort is minimal.

What to serve with Korean ribs

Commonly, Korean short ribs are served with white rice. They are also great over mashed potatoes, cauliflower 'rice' stir fry (a lighter option) or in lettuce wraps. A vinegar based slaw, Thai mango salad or easy roasted bok choy and broccoli would be good sides dish choices too.

No sous vide equipment?

If you don't have sous vide equipment and still want to make Korean style short ribs, you have two options:

1. Skip the sous vide and just grill the short ribs after marinating, or
2. Use a more tender cut of beef like rib eye, flank steak or sirloin – and grill after marinating.

How to make sous vide Korean beef short ribs

If your boneless short ribs are thick, slice horizontally to get a thin strip of meat. Make pieces 1/2″ (1.3 cm) thick.

_{Place marinade ingredients for short ribs in a medium bowl. Blend marinade ingredients until smooth with an immersion blender or in the bowl of a food processor. Or use a regular blender. Place ribs and marinade in zipper lock bag to marinate at least 6 hours. Or better, 1 day.}

Sous vide the short ribs for 24 hours at 135F/57C. Remove and pat dry with paper towel. Ugly at this stage, but wait…

_{Strain the marinade from the sous vide bag. This is not essential but the glaze will be smoother. Boil down in pot until thickened to make a glaze/sauce.}

Heat gas grill or charcoal grill to medium-high heat. Brush glaze onto sous vide short ribs before grilling.

Grill short ribs on one side for 1-2 minutes until slightly charred.

Tailor To Your Taste

Here are a few substitutions and variations you can try.

• Meat: I use boneless 1/2 inch (1.3 cm) thick beef short ribs in a long strip, but you can also use thin short ribs with the bone (flanken). Ribeye, sirloin, chicken breasts, pork tenderloin or pork chops would also be great with the marinade and grill method.
• Tangy kalbi-style marinade: Instead of a pear, use a grated apple or kiwi. You can also substitute the water with pineapple juice but be careful with pineapple. It's highly acidic and can turn the meat to mush if marinated too long.
• If you don't have a grill or sous vide equipment, you will find cooking alternatives in the recipe.

Shortcuts

Make this Korean beef short ribs recipe as written to get knock-it-out-of-the-park results, but any of these shortcuts will still be delicious.

1. Marinate the short ribs for 4-6 hours (instead of 24-30 hours)
2. Skip the sous vide and just grill the short ribs on a hot grill after marinating. For this shortcut, you should definitely marinate at least 24 hours and 48 hours if possible.
3. Reduce the time for sous vide from 24 hours to 6 hours.
4. Skip making the glaze/sauce (I don't suggest this, though, because it adds great depth)

Make Ahead

• You have some flexibility on timing with this recipe.
  • Marinating time can range from 6 hours to 2-3 days. Minimum 24 hours is best.
  • Sous vide time for this recipe is 24 hours. I've tried the short ribs for only 5 hours and the meat was a lot more tender than no sous vide, but less tender than 24 hours. This tells me that anywhere from 12-24 hours will be good too.
• Needless to say, the entire recipe can be made ahead except for the final step of grilling (or broiling) for 2 minutes just before serving.

Love beef ribs?

Then try these bone-in sous vide beef back ribs. Mouthwatering!

Korean Beef Short Ribs (Sous Vide)

You will knock it out of the park with these mouthwatering sous vide Korean beef short ribs (also called Kalbi). Tender meat infused with complex sweet, salty, garlicky, savory flavors. No sous vide equipment? No worries – you have options.

Prep Time 8 mins

Cook Time 1 d 2 mins

Marinating 1 d

Total Time 2 d 10 mins

Course: main

Cuisine: Korean

Servings: 6 (or 5 big eaters)

Cook Mode Prevent your screen from going dark

• Sous vide equipment and grill (or see other options in notes)

• 3 pounds (1.36 kg) boneless beef short ribs, Note 1 I get them at Costco
• Garnish (optional) – chopped green onion, parsley and/or toasted nutty sesame seeds.

Kalbi Marinade ( see Note 2 for substitutes )

• 1/2 cup (100g) brown sugar
• 1/2 cup (115 ml) light soy sauce
• 1/4 cup (59 ml) cold water
• 2 tablespoon (30 ml) mirin or rice wine
• 1/4 cup (13g) chopped onion, about 1/2 small onion grate it if not using blender/processor
• 1/2 Asian pear (or regular pear), peeled, cubed
• 2 tablespoon minced garlic (6 cloves)
• 1 tablespoon (8.9g) dark sesame oil
• 1/8 teaspoon black pepper
• 1 green onion, chopped (optional)

• MAKE MARINADE: Use a food processor, immersion blender or nothing. Place all ingredients in a food processor (or bowl). Process (or blend with immersion blender) until smooth. If you don't have a processor or blender, grate the pear and onion, then mix with the remaining ingredients.

• MARINATE SHORT RIBS: Pour marinade into large zipper lock bag along with boneless beef short ribs. Ribs should be in a single layer. Use 2 bags if needed. Remove air and seal bag. Squish meat around to ensure meat is well covered with marinade. Place in fridge for 24 -48 hours (or 6 hours if taking a shortcut).

• SOUS VIDE SHORT RIBS ( see Note 3 for non-sous vide option). Heat water with sous vide equipment to 135F/57C. Lower bag of short ribs into water. Bag should float under water. If it doesn't, unseal bag, lower it until top of bag is just above water line, then reseal it once all air is pressed out by water. If using a circulator sous vide, cover pot with lid or towel to reduce evaporation.

  Sous vide ribs for 12-30 hours. I find 24 hours perfect or, if ribs are very thin, 12 hours. (For a shortcut, sous vide for 6 hours – but not as tender). Remove shorts rib from bag. Pat dry with paper towel.

• MAKE GLAZE/SAUCE (optional but recommended): Pour marinade juices into small pot (I like to pour it through a sieve to remove small bits but it's fine if you don't). Bring to boil, then reduce to medium high. Boil for about 10 minutes until reduce by half and slightly thickened. If you like heat on your rib meat, add a pinch of red pepper flakes.

• GRILL KOREAN SHORT RIBS: Spray grill with oil and heat to medium high (450-500F). Brush glaze on both sides of short ribs. Spray ribs with oil on one side to avoid sticking. Grill for 2 minutes on one side that is sprayed with oil. No need to grill the other side. Brush on extra glaze and serve with remaining sauce on the side. Garnish with chopped green onions and/or sesame seeds if desired. Serve hot or at room temperature.

1. Short ribs options:  I use boneless 1/2 inch (1.3 cm) thick beef short ribs (slice them horizontally in half if they are 1 inch thick). You can also use thin short ribs with the bone (flanken). Ribeye, sirloin, chicken breasts, pork tenderloin or pork chops would also be great with the marinade and grill method.
2. Substitutes in Marinade :
   • Instead of pear – use apple, kiwi or pineapple.
   • Instead of water – use pineapple juice or (half pineapple, half water). Don't over marinate with pineapple juice as they ribs can get mushy.
   • Instead of mirin or rice vinegar –  use white vinegar
   • Instead of dark sesame oil – use light
   • Instead of onion – use green onion
3. If you don't have sous vide equipment: I suggest marinating for at least 24 hours. Spray grill with oil and heat to medium high (about 450-500F). Remove ribs from marinating bag. Reserve marinade to make glaze/sauce as per instructions above if desired. Pat meat to dry with paper towel, brush on glaze if using, spray with oil. Grill ribs for 2-3 minutes per side for medium rare. Instant thermometer will read 130F/54C. Let rest 5 minutes.
4. If you don't have a grill:
   • After sous vide cooking, broil ribs for 2 minutes close to the heat on one side. Brush with glaze first.
   • If you don't have sous vide equipment or a grill, bake short ribs at 375F for 20 minutes, then broil for 2-3 minutes close to heat to brown.
5. Make Ahead:

• • Timing options/shortcuts:
    • Marinating time can range from 6 hours to 2-3 days. 24 hours is best.
    • Sous vide time for this recipe is 24 hours. But I've tried the short ribs for only 5 hours and the meat was a lot more tender than no sous vide, but less tender than 24 hours. This tells me that anywhere from 12-24 hours will be good too. Even 30 hours should be fine.
  • Needless to say, the entire recipe can be made ahead except for the final step of grilling (or broiling) for 2 minutes just before serving.

Nutrition values are estimates.

Nutrition Facts

Korean Beef Short Ribs (Sous Vide)

Amount Per Serving

Calories 518 Calories from Fat 234

% Daily Value*

Fat 26g 40%

Saturated Fat 10g 63%

Cholesterol 134mg 45%

Sodium 1277mg 56%

Potassium 913mg 26%

Carbohydrates 25g 8%

Fiber 1g 4%

Sugar 21g 23%

Protein 46g 92%

Vitamin A 20IU 0%

Vitamin C 2mg 2%

Calcium 42mg 4%

Iron 6mg 33%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://twokooksinthekitchen.com/korean-beef-short-ribs-sous-vide/

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