Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Short Rib

• Salt - tt
• Pepper - tt
• Grapeseed – 2 T

Heat water in a temperature safe cooking vessel (large pot or plastic container) to 165F using sous vide machine.

Heat cast iron pan to its smoking point. Season short rib liberally with salt and pepper. Place 2 T oil in pan. Sear ribs on all sides until golden brown. Approx 1 ½ - 2 minutes per side. Remove from pan and place on a resting rack to cool slightly.

Once cooled, place 2 short ribs in a small-medium bag and using a vacuum sealer, seal the bag and removing the air. Be sure to not let the ribs touch so they are individually encapsulated by the plastic bag. This ensures a proper cooking surface contact for each short rib. Repeat this process until all ribs are in sealed bags.

Place in water bath to cook for 22-24 hours.

Remove from bags. Pull meat away from the bone. Cover in glaze.

Glaze

• Gochujang – ½ C
• Brown Sugar – ¼ C
• Rice Vinegar – ¼ C
• Mirin – ¼ C
• Hoisin – 2 T
• Water – ¼ C

Combine all in a small saucepot. Cook, medium heat, and reduce until thick sauce consistency is achieved. Approximately 20 minutes

Slaw

**Make no more than 1 hour prior to serving. **

• Cabbage – ½ head
• Carrot – 2-3 each
• Red Bell Pepper – 1 each

Shave cabbage

Cut Carrot into small sticks 1/4th inch by 2 inches

Mince bell pepper

Combine all in a bowl. Mix with slaw dressing. Set aside in refrigerator.

Slaw Dressing

• Limes (juice) – 2 ea
• Rice Wine Vinegar – 2 T
• White Vinegar – 1 T
• Mirin – 1 T
• Granulated Sugar – 2 T
• Salt – ½ t

Combine all ingredients in mixing bowl. Whisk vigorously to dissolve sugar and salt.

Toppings

• Japanese Turnips – 2 each
• Fresno Chile – 1 ea
• Lime – 1 ea

Sliced thin using knife or mandolin. Turnips can be punched into small rounds by using a cookie cutter. Cut limes into wedges.

Assembly:

Grill/Toast tortillas

Place short rib on tortilla

Cover short rib with slaw

Top slaw with turnips and fresno chile

Squeeze lime over the taco

Photo by Rosso & Flynn.

Step By Step Guide:

** Day Before**

Heat water to 165F in a safe cooking vessel.

Season & sear short ribs. Let cool slightly.

Vacuum seal short ribs and place in water bath to cook for 24 hours

Make sure there is enough water to comfortably cover the sous vide discharge value and the

short ribs are fully submerged. Cover cooking vessel with aluminum foil to prevent evaporation.

**Note: you may need to check the water level during the cooking process** If low, simply refill with warm water

** 1 Hour Prior to Completion of the Short Ribs Cook Time**

Make slaw dressing

Cut vegetables for slaw and marinate. Place in fridge.

Start cooking rib glaze on stove top

While glaze reduces, cut japanese turnips, fresno chile, & lime. Set aside.

Reduce glaze to desired consistency and turn off heat

After 24 hours, remove ribs from water bath. Remove from bags and discard bones.

Place rib meat on tray and cover with glaze.

Toast or grill tortillas.

Assemble and plate.

Photo by Rosso & Flynn.