I've always wanted to try it. However, due to the long cooking time, I end cooking them for 24 hours at the appropriate cooking temperature. But what is this 72-hour cooking time?
Well, I finally tried it and it surely was worth the 3-day wait. Succulent? Yes. Delicious? Super. Words can't describe enough the resulting perfect texture! It's so tender without losing its texture as one would sometimes get when overcooking. I'd definitely make short ribs this way again as long as I have the time.
For this dish, I chose huge cuts of bone-in short ribs. This cut of meat is naturally fatty as it has a generous marbling of fat.
The recipe is very simple and the cooking process is so easy and doesn't need a lot of attention. But yes, it takes a whole 3 days to cook.
Start by browning some garlic in oil. Add sliced ginger and onions until the onions are just tender.
Combine all the ingredients. Put the ribs in plastic bags and vacuum seal. Since the meat is cooked in a vacuum bag, there is no need for additional broth or water as the liquid and juices remain intact within the bag.
Cook sous vide at 65oC for 72 hours.
If in a hurry and can only do 24 hours, cook in sous vide bath at 70 - 75oC. The higher the temp, the more tender the meat will be. So if you want the meat falling off the bone, go for a higher temp, say 73 - 75oC. The bags should be totally immersed in the sous vide bath during cooking so be sure to check the water level once in a while.
When done, serve with a sprinkling of toasted sesame seeds. Garnish as desired.
Yumm!
For more on sous vide cooking, see my previous posts:
For 24 hour cooking, heat bath to 70 - 75oC (see notes above).
Thinly slice the garlic cloves, onion and ginger. Cook garlic in oil until light brown. Add onion and ginger slices until onion is just tender. Put meat in a bowl. Add the garlic-onion mixture and the seasonings. Combine well.
Put in plastic bags. Vacuum seal. Cook in sous vide bath as indicated above.
Sprinkle with toasted sesame seeds before serving.
