This is a special recipe from guest blogger and longtime Nomiku supporter, @robq who said this is one his favorite dishes to make sous vide. Here’s what he had to say:
I usually prefer my ribs with sauce that is more on the savory versus sweet…I thought a Japanese take on beef rib BBQ using a modified miso recipe from Nobu Matsuhisa’s famous miso black cod dish would be perfect. The heat from the red chili flake counters the sweetness of the miso, and together with the beefy-ness of the ribs, creates a well-balanced rack!
As you know, sous viding the beef ribs gives you a melting, medium-rare rib that no other method of cooking can create. Finishing off the rib on high heat creates a thin, crispy crust emphasizing the balance of texture and flavor.
I’d recommend topping off with some flash-fried green onion ribbons for presentation, extra flavor and texture.“
Cook time: 48 Hours Sous Vide
- 1 Large Rack of Beef Ribs (about 8 ribs), cut in half
- 6 Tablespoons White Miso Paste
- ½ cup Sake
- 1/3 cup Mirin
- 4 Tablespoon White Sugar
- 1 Tablespoon Red Pepper Flakes
- Set up Nomiku water bath and turn temperature to 64°C (148F).
- In a saucepan, bring sake and mirin to a simmer then mix in white miso paste on medium heat.
- When mixture is evenly incorporated and smooth, add sugar and whisk until dissolved. Let cool and taste. Add more sugar if a sweeter taste is preferred. Add red chili flakes.
- Put evenly distribute the two pieces of racks and miso mixture into gallon sized zip bags and cook for 48 hours at 64°C (148°F).
- After cooking, takes ribs out and place onto baking sheet for broiling or rack for torching with a culinary torch.
- Pour leftover cooking mixture into a saucepan and reduce on medium heat until thickened. Slather reduction on ribs as desired.
- Broil on high in the oven or torch until deep brown and serve immediately.
All photos taken by and used with permission from Rob Q
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