Description
Mouthwatering Sous Vide Short Rib Ragu That’ll Wow You
Ingredients
Scale
- 3.5 lbs bone-in short ribs
- to taste salt (for seasoning)
- to taste pepper (for seasoning)
- 3 tbsp beef tallow or neutral oil (for searing)
- 1/2 cup dry red wine (can substitute with beef stock)
- 3 sprigs fresh thyme
- 1 dried bay leaf
- 4 cloves garlic (finely minced)
- 4 carrots (chopped finely)
- 2 celery stalks (finely diced)
- 1 medium onion (finely chopped)
- 2 shallots
- 1 tbsp all-purpose flour
- 1/4 cup tomato paste
- 3.5 cups beef stock, broth, or bone broth
- to taste Pecorino Romano or Parmesan cheese (for grating on top)
- to taste fresh basil (for garnish)
- 1 lb cooked pasta or gnocchi (as served base)
Instructions
- Preheat the sous vide bath to 170°F.
- Sear the short ribs in a Dutch oven with beef tallow over medium-high heat, seasoning with salt and pepper.
- Deglaze the pan with red wine and scrape the bottom to release browned bits.
- Bag the seared short ribs with reduced wine and pan drippings, then seal and submerge in the sous vide bath.
- Process vegetables in a food processor until very finely minced.
- Cook the vegetable mixture in the Dutch oven with oil and minced garlic until softened.
- Mix in flour and tomato paste, cooking for another 2-3 minutes.
- Add red wine and reduce by half, stirring occasionally.
- Stir in bay leaf, thyme, beef broth, and sous vide short ribs.
- Season sauce with salt and pepper to taste.
- Serve the ragu over cooked pasta or gnocchi, garnished with cheese and fresh basil.
Notes
- Prep Time: 30 min
- Cook Time: 24 hours
- Category: Main Dish
- Method: Sous Vide
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: Sous Vide Short Rib Ragu