24-Hour Sous Vide Asian Beef Back Ribs with Udon Noodles


4 servings


15 minutes


24 hours

  • 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
  1. 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.
  2. 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.
  3. Add brown sugar, soy sauce, water, mirin, sesame oil, and black pepper. Stir to combine.
  4. 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).
  5. Drop the bags into the water bath and re-cover. Cook for 24 hours.
  6. 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.
  7. Cook udon noodles to package specifications. Mix panko, sesame seeds, red pepper flakes, and herbs in a small bowl.
  8. Plate ribs over udon and sprinkles with herb seasoning mix. If desired, pull meat from bones and chop, or serve on the bone.