Double-cut short ribs with red miso and Dr. Pepper marinade. Originally, we worked root beer into the marinade, though the complex flavor of the Dr. Pepper blends quite well with the red miso. We added a splash of brewed coffee to round out the mixture and then allowed the ribs to marinate for three days. Once the ribs were marinated, we cooked them sous vide for 24 hours at 65 degrees C. While the steps are time-consuming, they are certainly worth the effort.
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