Sticky Soy Glazed Sous Vide Short Rib

Short rib is a very under-utilised cut of meat. It has the tendency to be very tough if incorrectly prepared. Luckily enough, I have a sous vide machine (Immersion cooker) which I was able to use to get the results with this one. This recipe makes a delicious, flavoursome dish for any occasion. It can be adjusted to be a large communal dish or served as individual helpings. If you have a sous-vide machine, then this is the recipe for you as it’s incredibly simple and delicious. Yes, it does take three days but it’s completely worth the wait to get that soft, delicious short rib meat which falls off the bone. If you are looking for a quicker result with the ribs, they can be cooked at 66c for just 7 hours, resulting in a more traditional braise-style flaky meat.

If you don’t have a sous vide machine, don’t despair, just cook the short ribs as per your usual braising technique and combine them with the other elements as the combination of these flavours is a real treat.

This sticky soy glazed sous vide short rib recipe with corn salsa and crisped tortillas will serve four people.

For the short rib:

1kg of thick-cut short rib on the bone
Vacuum seal the short rib and cook at 62c for 72 hours in a sous vide machine.
Remove and plunge into iced water until completely chilled. Refrigerate until needed.

For the soy glaze:

1 cup soy sauce
½ cup Mirin
½ cup sugar
1-2 tbsp water
½ tsp mixed spice
1 finger of fresh ginger, sliced

In a small saucepan, bring the soy sauce, mirin and sugar to the boil. Leave to reduce by half until slightly syrupy. Add the mixed spice and reduce to a simmer to thicken further. Remove from the stove and stir in as much water as needed to get it to a shiny and sticky stage.

For the corn Salsa:

1 ½ cups of fresh sweetcorn
½ red onion finely diced
1 tomato, pips removed, diced
1 small red pepper, diced
1 green chilli, sliced
1 tbsp mirin
Salt and cracked black pepper
1 spring onion, finely sliced
1 handful of coriander
1 tsp honey
1 lime

Combine all the elements together and squeeze over the lime. Toss to mix thoroughly.

Put it together:

Heat the shortrib in the bag in a pot of boiling water.
Place in a bowl and smother in the soy glaze thoroughly.
Cut a tortilla into strips and place under the grill to crisp on both sides.
Place a spoonful of the salsa onto a plate followed by two generous chunks of short rib. Spoon over more glaze and garnish with the tortilla and coriander.

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Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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