As part of our ongoing partnership with Butter of Europe, Chef Mikel Anthony created French –Korean BBQ 24 hour short ribs with pickled cucumber, white rice, and kimchi.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
INGREDIENTS
Marinade
- 1 cup Brown sugar, packed
- 1 cup Soy sauce
- 1/2 cup Water
- 1/4 cup Mirin (rice wine)
- 1 ea. Small onion, peeled and finely grated
- 1 ea. Small Asian pear, peeled and finely grated
- 4 tbsp. Minced garlic
- 2 tbsp. Dark sesame oil
- 1/4 tsp. Black pepper
Other Ingredients
- 2 tbsp. Butter of Europe
- 1 tsp. Sesame seeds for garnish
- 1 tbsp. Green onion for garnish
- 1 cup White rice, cooked
- 1/2 cup Kimchi
- 1/2 cup Pickled cucumber
METHOD
- Blend all marinade ingredients. Place in vacuum seal bag with bone-in short ribs.
- Cook sous vide for 24 hours at 185 F.
- Remove from bag and place liquid into a pot. Bring to boil and reduce to simmer and liquid by half.
- Whisk in the 2 tbsp. of Butter of Europe.
- Coat the short ribs in the jus and finish with sesame and green onion.
- Serve with white rice, kimchi, and pickled cucumber.
