Kalbi ~ Korean Beef Short Ribs

This simple recipe for Kalbi, or Korean Beef Short Ribs, uses the Sous Vide method of cooking. Cooked low and slow, this international dish delivers tender, juicy boneless ribs that are perfect for a weeknight meal or an at-home dinner party with friends.

What is Sous Vide cooking?

Sous Vide Cooking is when you seal food in an airtight container, like a vacuum-sealed bag, and cook it in temperature-controlled water. This cooking technique produces results that are unachievable through any other cooking method.

Now that you understand the method, it’s time to get to cooking. Although these Korean Beef Short Ribs do cook for a full 48 hours, there are very few ingredients and minimal prep time. Just season and sear the beef, make the 6-ingredient marinade, place the beef and marinade in FoodSaver® Vacuum Seal Bags, seal the bags, and place them in your sous vide machine to do all of the work. The result is tender and juicy boneless beef ribs that are sure to be a hit no matter the occasion!

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Kalbi ~ Korean Beef Short Ribs

Ingredients

For the Ribs:
• 3 1/2 lb boneless beef short ribs, about 1 inch thick
• Salt and pepper, to taste
For the Marinade:
• 1/4 cup soy sauce
• 1 tbsp white wine or red wine vinegar
• 2 tbsp brown sugar
• 2 tbsp minced garlic
• 1 tbsp vegetable, canola, or sesame oil
• 1 tsp crushed red pepper flakes

Instructions

1. Prepare the sous vide pot: Fill the pot with water for the sous-vide machine as per manufacturers instructions (not too high).
2. Set the sous-vide tool temperature to 135ºF and allow water to heat to that temperature.
3. Generously season both sides of the boneless ribs with salt and pepper.
4. Set a pan over high heat and once it is hot, add a small amount of oil then quickly sear (brown) both sides of the beef.
5. Combine all marinade ingredients.
6. Place seared beef in a vacuum seal bag and pour marinade over it.
7. Vacuum seal the bag.
8. When the temperature of the sous vide machine reaches 135ºF, submerge the vacuum sealed bags with the boneless ribs into the water.
9. Cook for 48 hours.
10. After 48 hours, remove the boneless beef ribs from the bags and pat dry with paper towels. Discard accumulated juices from the bag.
11. Slice, serve, enjoy!

Notes

Home Chef Tip: Serve with slaw, rice, and steamed broccoli for a full meal.

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We hope you enjoy these Korean Beef Short Ribs from Tangled with Taste, as much as we do. If you love this recipe, you can find more like it by visiting our Dinner Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!

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