Asian Style Beef Ribs

Posted on Dec 27, 2016
by Andrea Alden
Categorie : Beef


  • 4 thick cut beef short ribs
  • 1 tbsp. chinese five spice powder
  • salt to taste
  • 1 tbsp. peanut oil


  • 2/3 cup of soy
  • ¼ cup sake
  • 1 tbsp. sesame oil
  • 1 tbsp. rice wine vine
  • 2 cloves garlic, grated
  • 1-inch cube of ginger, grated
  • 2 tbsp. honey
  • sriracha to taste, or pinch of red chili flakes 


Step 1
Set your sous vide to preheat to 140°F, which is easy to do with Joule and your phone. Preheat your grill or the side burner to high.
Step 2
While the water bath is preheating, dry the beef ribs on all sides and season with the chinese five spice powder and salt.
Step 3
Sear the seasoned beef on all sides, over direct heat, until a crust forms. Remove from the heat and set aside.
Step 4
In a zip lock bag, combine the marinade ingredients. Add the seared ribs and any juices that may have come off of them.
Step 5
Slide everything into the water bath, removing as much air from the bag as you can as it goes under water. Remember to keep the zipper side up and out of the water. Clip it to the side of the pot that you are using. Cover the top of the pot with plastic wrap, leaving a little opening for excess steam to escape. Set your timer for 36 hours.
Step 6
When the beef is done, you have up to 2 hours before it needs to come out of the bath. (That’s the magic of sous vide) When you are ready for dinner, slice the meat from the bones in slices, bigger than ¼ inch thick, but not as thick as ½ an inch. Pour the marinade liquid into a pot, simmering until it’s been reduced and slightly thickened.
Step 7
Preheat the grill or side burner again, this time with the Napoleon Cast Iron Skillet over direct heat. Add the oil to the skillet and fry each beef slice until it’s become crispy around the edges, about 45 seconds per side.
Step 8
Serve on a bed of sticky rice, with your favorite veggies, and the reduced sauce.

For some strange reason, it’s actually difficult to get big beef short ribs from the butcher section of my local supermarket. You can get the thin Korean-style ones most times, but never the meaty and thick ones. When I finally got my mitts on some, I knew they were going to need some pretty special treatment. These Asian Style Beef Ribs Cooked Using Joule, by ChefSteps are like butter. Seriously melting in your mouth, while being simultaneously crispy! A long and slow cook using Joule, followed by a slice and sear in a Napoleon Cast Iron Skillet makes these delightful morsels an umami bomb of a dish to remember.

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