Makes 3 servings.
If you have an immersion circulator, You can perform magic on beef short ribs (which happen to be dirt cheap near me).
Marinade: 4T soy sauce, 4T fish sauce, 1T worch sauce, 1T crumbled bleu cheese, 1t MSG, 3/4t Anchovy Paste.
Take ~3lbs of beef short ribs and split into 3 ziploc bags. Add 1/3 of the marinade to each bag and refrigerate for 24 hours.
Vacuum seal each portion into separate bags ( I freeze two of them for easy meals later).
I Cook them at 129F ~55C for 4-6 hours. Pat dry with paper towels and pan sear. Rest 5-10 minutes and then slice and eat!