Korean inspired Short Ribs (Gal Bi Gui) - 55.5c - 72 hours

My wife and I sometimes have a hard time picking out a place to eat for a reasonably priced and delicious meal even being here in NYC. The one place we always can fall back on is BCD Tofu house in K-town. We love to get their Soon dooboo jjigae (tofu soup), a LARGE order of their man do (fried dumplings) and a sizzling plate of gal bi gui (prime short rib).

We happen to be shopping at fairway market and they had a sale on shortribs and we pick up about 5lbs worth bone in 8 inch pieces. We generously seasoned each piece with a homemade steak rub, salt and freshly cracked pepper and then sealed them into 2 sets of bags with some rendered duck fat, set the sous vide supreme to 55.5c and dropped them in. 

The ribs came out cooked perfectly medium rare edge to edge.  We then made a basic korean bbq sauce with the juices from the bag, preheated our oven to 450 and broiled the short ribs for a few mins to add color and caramelization.

The final dish was served on a bed of fresh kimchee, korean potato salad, blanched baby bok choy and topped with pickled cucumber and carrots.