Sous Vide Short Rib Korean Lettuce Wraps Recipe

I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables. It's a light meal that fills you up but doesn't leave you feeling sluggish afterwards. Serving them family style so people can make their own wraps is a great way for everyone to get exactly what they want. Plus it is always a blast to eat with your hands!

Sous vide short ribs are a classic "must make" sous vide dish. Due to the high fat content they can be cooked anywhere from 131°F to 185°F (55°C to 85°C) for 12 hours to 3 days and the final dish will greatly depend on the time and temperature you use. The end result will range from a chewy steak to a traditional braise-like texture, or anything in between. For this recipe we want a medium-rare steak-like texture so the short ribs are cooked at 131°F (55°C) for 48 to 72 hours.

The longer the short ribs cook, the more tender they become so a 48 hour cook will be firmer than a 72 hour cook. You can follow this recipe for many other tough cuts of meat, such as chuck, top and bottom round, or shank, just adjust the timing in-line with what is in the cooking times.

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