Short-Rib-Nuggets (Sous-Vide)

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I think this is less of a recipe and more of a technique. I've created this post as a reference to refer back to.  It's my memory jogger. This was the original idea behind Kosher-Dosher. KD was my food journal, which evolved into something else. I've made Short-Ribs many many times before...#1, #2, #3, #4...and this list does not even include the undocumented ones. I'm convinced that all temps chosen for Sous-Vide are dependent on how you want to finish. What will be the searing method? Will the protein be incorporated into another dish? 

Treat Ribs with .75%-1% Fish Salt or 1.75%-2% Fish-Sauce. If you are sensitive to salt, choose the lower number to compensate for the weight of the bone. If you like, you can read about Faux-Aging HERE. The math is easy too.....If you have 1000 Grams, multiply by 1% (.01) = 10-grams. After treating ribs vac seal and place in the refrigerator for 72-Hours. It will take 72-hours for the glutamates to penetrate. Not all is lost if you don't want to use Fish products. Use plain old Kosher-Salt at .60% but Dry-Brine at 24-hours. 

Each Rib was Vac-Sealed separately then placed in another bag with weights. Sous-Vide-Processed at 158f for 20-Hours. I used a step-down cooling process to enhance the texture and to increase moisture retention, which was developed by CREA. Cool on Counter for 10-15 Minutes flipping often, 10-15 Minutes in a cold-water bath from the tap. At this point, you can start the process or Toss in a bunch of ICE to bring the temp down before refrigerating.




I refrigerated my ribs for a few days before proceeding. Using a sharp rigid knife, remove meat from the bone. Note: Much easier to work with cold meat. Cut into bite-sized Size Nuggets. 


The sauce can be anything you want. This an Asian Sauce, but there's nothing wrong with a simple BBQ sauce. Use your imagination and make something you might want to devour. In addition to the ones outlined in the picture, I used some herbs and spices, too, which came from traditional Asian sources. The only unusual ingredient would be the Red-Boat Hard Wood Fish Sauce. Replacing with standard fish sauce is perfectly fine. There are no rules! 
Toss nuggets into the sauce and set up your breading station. 
I'm sure you have done this before..... Dip nugget into, Flour, Egg than Panko (press panko onto nugget). Set on a raised rack. Refrigerate for a minimum of an hour. The breading has a better chance of staying on the protein if first chilled and dried in the refrigerator.
Fry Nuggets in 350f degree oil until golden

To serve.... anyway, you want. I made an Asian veggie stir fry with some rice. 























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