In the Momofuku cookbook, the source for this recipe (or most of it at least), David Chang calls it 48-Hour Short Ribs referring to the time he keeps the beef in the water cooking sous vide. He serves it with the reduced marinade/braising liquid from the sous vide bags that the beef is cooked in, braised daikon and …

Continue reading 65-Hour Beef Short Ribs, Vegetable Fried Rice and Glazed Ginger Carrots