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

These beef back ribs have an Asian flavor profile that uses soy sauce, mirin, ginger and sesame oil. They’re pretty much ‘self-saucing’ in that after cooking, you’ll reduce the liquid from the bags to make a downright delicious sauce to go over udon noodles, rice or whatever calls to you.
Prep Time15 minutes
Cook Time1 day
Total Time1 day 15 minutes
Course: Lunch & Dinner Recipes
Cuisine: Asian
Keyword: Beef, Dinner, Lunch, Sous vide
Skill: beginner
Servings: 4
Calories: 1393kcal

Ingredients

  • 3.25 lb beef back ribs (shorties)
  • 1 small yellow onion
  • 1 small apple (Gala or Fuji)
  • 1.5 tbsp garlic, minced
  • 1.5 tbsp ginger, minced
  • .5 cups brown sugar, packed
  • .33 cups low sodium soy sauce
  • .25 cups water
  • .25 cups mirin
  • 1 tbsp sesame oil
  • .25 tsp black pepper
  • 1 tbsp panko
  • 2 tsp sesame seeds
  • .5 tsp red pepper flakes
  • a few leaves fresh cilantro
  • a few leaves fresh basil
  • udon noodles for serving

Instructions

  • 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.

Nutrition

Serving: 4g | Calories: 1393kcal | Carbohydrates: 52.5g | Protein: 115.4g | Fat: 52.5g | Saturated Fat: 19g | Cholesterol: 284mg | Sodium: 2435mg | Fiber: 8.6g | Sugar: 37.2g