We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Roasted Garlic Smashed Potatoes and Roasted Vegetables. Mind.....blown!
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved.
Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top.
