Monday, November 2, 2015

Kalbi Short Ribs

So this last Friday ( Nov 30. 2015) I was in Seattle shopping at the famous Uwajimaya and I came across these beautiful Kalbi Short-Ribs.   Well I just had to buy them.  
I used a Salted Rub and Dry-Brined them for 24 hours
Double Vacuumed Sealed
Warm-Aged at 113˚ ƒ for 2 hours than finished at 133˚ ƒ for 11 hours. They were shocked and refrigerated for 4 hours.
Unsheathed from their plastic home and dried off. Additional Rub applied 
Grilled off on my Grill at 600˚ƒ plus.
Topped with a Chimichurri sauce
SIMPLY THE BEST SHORT RIBS I HAVE EVER EATEN.

Sous-Vide made them extremely tender and a joy to eat. 

New Batch Below

I used a BBQ Rub and gave a 24 hour dry-brine

Shocked and refrigerate over night

Created a great searing sauce of Mayo and BBQ sauce

Sauced up with some extra stuff on them


Grilled off….