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Export 11 ingredients for grocery delivery
Step 1
Rub the salt all over the short ribs and let them sit in the fridge, uncovered, overnight.
Step 2
Heat a sous vide water bath to 155F degrees.
Step 3
Combine the remaining ingredients in a bowl and mix together.
Step 4
Place the short ribs and the mixed sauce ingredients in a vacuum seal bag (or ziplock bag if using water displacement method). Seal the bag.
Step 5
Cook the short ribs in the water bath for 48 hours, checking periodically to ensure water is not evaporating too much (use a lid to prevent evaporation). Also, make sure the bag is not floating.
Step 6
Remove and pour bag liquid into a saucepan. Simmer for 5 minutes, remove from heat and stir in the sesame oil.
Step 7
Heat a skillet on medium high heat. Brown the short ribs on all sides, about 30 seconds per side.
Step 8
Serve over steamed rice drizzled with the sauce and sprinkled with green onions.
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