Korean Beef


  • Penobscot McCrum Potato Skins (we recommend a #6 or #38)
  • 30 hour sous vide short rib with soy lime Cabernet Sauvignon
  • Stir Fry Vegetables

Preparation: Use bone in short ribs for maximum flavor, but boneless will work too. Sous Vide or slow braise the short ribs to fall off the bone tender. 30 hour Sous Vide at 165f should do it! Or slow braise at 350f for 4 hours or until super tender.

Once cooked SAVE THE JUICE!

Stir fry veggies, more color the better! and don’t be shy, I use baby bell peppers super sweet, lots of fresh ginger, green onions and cucumber. Stir fry in sesame oil with sea salt.

Fry or bake your potato skin, we want crispy outer skin and perfect McCrum fluffy potato in the center!

Place the veggies at one end of the skin, then pile the short rib at the other end. Take that juice you saved and reduce it by at least 50%, were looking for concentrated flavor and the juice should be slightly thicker. Pour some of the Soy lime Cabernet Sauvignon reduction over the meat.

Garnish: with some micro greens or fresh pea tendrils.  

This delicious recipe is brought to you by Penobscot McCrum’s Culinary Director, Chef James Gibney.

Need samples? We’ve got you covered. Let us know at samples@pmcllc.org.