This sous-vide Korean BBQ short rib sandwich combines perfectly cooked beef with a tangy kimchi mayo, roasted bell peppers, and an Asian pear marinade for an unforgettable flavor experience.

onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes.