Sous Vide Asian Short Rib Tacos
These Sous Vide Asian Short Rib Tacos are tender and flavored with the trifecta of Asian cuisine - garlic, ginger, and scallions. And it gives me an excuse to use my sous vide machine!
Servings 4
Ingredients
- ½ cup Soy Sauce
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Red Chili Sauce
- 2 Tablespoons Honey
- 2 teaspoons Sriracha
- 5 cloves Garlic minced
- ¼ cup Thinly Sliced Green Onions plus more for garnish
- 1 inch piece Fresh Ginger peeled & minced
- 2 lbs Short Ribs
- 1-2 Tablespoons Olive Oil
- Corn Tortillas heated
- Avocado sliced
- Watermelon Radish sliced
- Fresh Cilantro
Instructions
- Set Sous Vide Pressure Cooker to 140 F
- In a medium bowl, whisk together soy sauce, sesame oil, red chili sauce, honey, sriracha, garlic, green onions, and ginger until combined. Add ribs and marinade to vacuum seal bag, seal, and submerge and cook for 2 hours.
- Heat a large skillet with olive oil on medium high heat. Cook short ribs for 1-2 minutes on each side, or until deep brown and crusted.
- Pour remaining marinade from sous vide bag into a small sauce pan. Heat on medium heat until sauce has thickened and reduced.
- Dice short rib pieces and begin to build each taco. Top each corn tortilla with short rib meat, sauce from marinade, avocado slices, watermelon radish slices, sliced green onions, and fresh cilantro.