Asian Wagyu Short Ribs Sous Vide

Combine all ingredients to make your marinade.

Place short ribs and marinade in a ziplock back, remove all air and seal
bag, marinating for 24 hours.

After 24 hours, set your sous vide machine to 129ºF (53ºC) and sous
vide the ribs for 36 hours.

Remove short ribs and dry of completely (so the ribs are dry). There is
no resting so just dry them off with a paper towel.

On a high heat internal stove gas grill on any grill, sear ribs for 30
seconds per side until fat crisps, then flip over 30 seconds.

Remove ribs as they are ready for plating with your desired side dish.

Combine Pomegranate juice, sugar, honey and rub into sauce pan and
bring to low rolling boil and immediately back down to simmer.

Reduce liquid to 50% and then let cool. It will thicken up greatly. If too
thick in the end, add 1T water while heating on low until desired.

Drizzle sauce on top of ribs when time to eat.

WASABI GOCHUJANG DIPPING SAUCE

Combine the Wasabi and reserve Gochujang sauces together on the
plate to dip a little on your Delicata squash.

DELICATA SQUASH

Cut each squash in half lengthwise and remove all the seeds (I clean
these and roast them for a great snack at 350ºF for 15 min).

In a mixing bowl, add melted butter, garlic powder, Knotty Wood BBQ
rubs and combine so all squash is coated well.

Using about 1/4 of a bag of Lillie's Q potato chips, place them in a
ziploc bag and pound into a course powder consistency.

Sprinkle the Lillie's Q powder all over the squash and mix to ensure you have a nice even coating over the squash

Set air fryer to 350ºF for 7 minutes and cook squash. (I set my Typhur
Air Fryer to "ROAST" for that time but yours may be different)

Open air fryer and turn over all squash to ensure even browning and
continue the cook for another 7 minutes.

Squash and skin should be extremely soft, and the coating should be
crispy.

Plate up your short ribs, squash, and sauces and enjoy!