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Gyutoro Recipe

Gyutoro Recipe (72-Hour Short Rib)

A rich and ultra-tender beef short rib dish cooked low and slow for up to 72 hours, delivering a melt-in-your-mouth texture inspired by Japanese gyutoro.
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Prep Time 30 minutes
Cook Time 3 days
Total Time 3 days 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Fusion, Japanese-Inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
1 slab beef short ribs (boneless preferred)
Salt (1.5% of meat weight)
Black pepper
Braising Liquid
2 cups beef stock
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp honey
1 cup red wine
4 cloves garlic (minced)
2–3 sprigs thyme
Optional & Garnish
Sesame oil (optional)
Green onions (chopped)
Sesame seeds

Equipment

  • Large skillet For searing the short ribs
  • Dutch oven or heavy pot For slow cooking or braising
  • Oven or sous vide machine For long, low-temperature cooking
  • Vacuum sealer or zip-lock bags Needed for sous vide method
  • Tongs For turning and handling meat
  • Cutting board For prep work
  • Sharp knife : For trimming and slicing meat
  • Mixing bowl For preparing braising liquid

Method
 

  1. Prepare the Short RibsSeason the short ribs generously with salt and black pepper. Let rest at room temperature for 30 minutes.
    Gyutoro Recipe
  2. Sear the RibsHeat a skillet over medium-high heat and sear the ribs on all sides until browned (3–4 minutes per side).
    Gyutoro Recipe
  3. Prepare the Braising LiquidIn a pot, combine beef stock, soy sauce, brown sugar, honey, red wine, garlic, and thyme. Stir well.
    Gyutoro Recipe
  4. Braise the RibsPlace the seared ribs into the liquid and bring to a gentle simmer.
    Gyutoro Recipe
  5. Slow CookCover and cook in a preheated oven at 93°C (200°F) for up to 72 hours, maintaining a low simmer.
    Gyutoro Recipe
  6. Rest the MeatRemove from oven and let rest for 15 minutes.
    Gyutoro Recipe
  7. Finish and ServeSlice or serve whole with braising liquid spooned over the top. Garnish with green onions and sesame seeds.
    Gyutoro Recipe

Notes

  • Boneless ribs are recommended for better texture and flavour.
  • For sous vide: cook at 60°C (140°F) for 72 hours.
  • For quicker cooking, use a pressure cooker for 35 minutes.
  • Store leftovers in the fridge for up to 3 days or freeze for 2 weeks.