How to sous vide korean short ribs in your alto-shaam

Season up your ribs with seasoned salt mixture.

Pack them into your sous vide bags.

Purée the remaining ingredients and then scoop the marinade into the bags. You don't need too much.

Keep going until all the bags are filled.

Vacuum the bags and seal them.

Now put them in the cooler for 24 hours. (This is optional step). Since we are cooking for such a long time, the meat will get plenty of flavor either way.

Preheat holding cabinet or cook and hold to 140F (60C). NOTE : it is important to pasteurize your product. Sear before bagging or drop the sealed bag in boiling water for a few minutes. Be safe.

Place into the oven at 140F (60C) for 72 hours.

This is how they look when they come out.

You can chill them for reheating later or just broil right away.

Keep the liquid and heat it up.

Ready to broil.

Preheat the broiler in your oven and put your ribs in for 4 to 5 minutes. (this is our 4.10 CT Express)

Meanwhile you can keep your rice and sauce ready in the cook and hold.

Done!

A little color is good!

Arrange over the rice and pour on the sauce. Now eat it!