Allow a whole day for this recipe. The cook time is 12 hours! There are popular recipes to cook short ribs for 72 hours, but let's take it slow, right? I hope you don't mind the egg on egg on egg on egg nature of this sandwich.
| What you'll need: | |
| 1 pound of Short ribs 2 Sous vide egg yolks, chilled 2 cloves of garlic 1/4 of an onion |
1 sprig of rosemary Slider buns Sir Kensington's Sriracha mayo Sous vide circulator |
Place the short rib, garlic and onion in a vacuum sealed bag (or cleverly squished ziplock). Slow cook the short ribs at 185 degrees F for 12 hours. If you aren't watching it cook or are planning to go to bed, make sure your sous vide set up is partially covered with a lid or plan to check on the water levels. The worst thing that can happen is that the water runs out at the sous vide circulator stops and the meat becomes totally unsafe to eat!
When it was all done, I cooled the meat in its juices in the fridge. When I was ready to eat, I drained the jus (save it, oh god SAVE IT), salted the meat and seared them in a pan. The meat fell off the bone but was not quite melty -- like a 72 hour short rib would be!
This is key, I saved the jus, because I don't waste anything. I usually make gravy but I wanted to use the Sriracha mayo instead.
So, this is what happens when you sous vide eggs and keep them in the fridge. If you don't "revive" them in hot water, the yolk becomes SPREADABLE! Imagine the thickest, creamiest natural mayo, ever.
Now it's time to assemble! Cut up short rib, spread the, cold sous vide egg yolk on one side of a slider bun, and slather Sir Kensington's Sriracha mayo on the other..
Was this too much egg? No? Yes? Ok, well let me know what you think on the @Randwiches Twitter, Instagram or Tumblr.