24-Hour Sous Vide Asian Beef Back Ribs with Udon Noodles
3 ¼ lb beef back ribs (shorties)
1 small yellow onion
1 small apple (Gala or Fuji)
1 ½ tbsp garlic, minced
1 ½ tbsp ginger, minced
½ cup brown sugar, packed
⅓ cup low sodium soy sauce
¼ cup water
¼ cup mirin
1 tbsp sesame oil
¼ tsp black pepper
1 tbsp panko
2 tsp sesame seeds
½ tsp red pepper flakes
a few leaves fresh cilantro
a few leaves fresh basil
udon noodles for serving
Set up your Anova sous vide machine in a water bath and heat to 158º. Make sure you’ve covered the top of the container with a lid to avoid evaporation over the 24 hour cook time.
As the water is coming to temperature, add the onion, apple, garlic, and ginger to a food processor. Pulse until everything appears grated then place in a medium-sized bowl.
Add brown sugar, soy sauce, water, mirin, sesame oil, and black pepper. Stir to combine.
Cut the beef back ribs into sections of 2-3 ribs each. Add to the Anova vacuum bags (about 4-5 sets per bag, 3 bags) and ladle in the marinade evenly into each. Seal the bags with the vacuum sealer (it’s okay if a little liquid is pulled out).
Drop the bags into the water bath and re-cover. Cook for 24 hours.
Once the cooking is complete, remove the bags from the water bath, cut open, and pour the liquid into a small pan. Set aside ribs. Heat the liquid to medium-high, whisking occasionally and reduce liquid by half.
Cook udon noodles to package specifications. Mix panko, sesame seeds, red pepper flakes, and herbs in a small bowl.
Plate ribs over udon and sprinkles with herb seasoning mix. If desired, pull meat from bones and chop, or serve on the bone.