Happy first day of fall! Texas majorly missed the memo on this one but it didn’t stop us from celebrating with some serious comfort food. This is the perfect hands-off meal — the short ribs cook sous vide for about a day and then get added to a super quick and simple sauce. Instead of spending 4 hours standing over the stove braising the ribs you have dinner from the bag to the table in under an hour with perfectly cooked braised short ribs. We served them with ricotta gnocchi the first night and pappardelle the second night but this sauce would be good over anything!
Sous Vide Short Rib Ragu
Perfectly cooked braised short ribs in a hearty sauce.
Ingredients
For the sous vide short ribs
- 3 tbsp beef tallow or a neutral oil
- 3.5 lbs bone-in short ribs
- salt & pepper to taste
- 1/2 cup dry red wine or beef stock
For the sauce
- 2 tbsp neutral oil
- 4 carrots
- 2 stalks celery
- 1 onion, medium
- 2 shallots
- 4 cloves garlic, finely minced
- 1 tbsp all purpose flour
- 1/4 cup tomato paste
- 2.5 cups dry red wine
- 1 bay leaf, dried
- 2 sprigs rosemary, fresh
- 5 sprigs thyme, fresh
- 3.5 cups beef stock, broth, or bone broth
- salt & pepper
To garnish and serve
- pecorino romano
- fresh basil
- 1 lb cooked pasta or gnocchi
Instructions
For the sous vide short ribs
-
Preheat sous vide bath to 170º.
-
In a dutch oven or other large pot or pan heat tallow or oil over medium high heat.
-
Season short ribs liberally with salt and pepper.
-
Once the pan is hot, add short ribs in stages as to avoid crowding the pan and sear just until deeply browned on one side. Set aside.
-
Once all the short ribs are seared and set aside, add red wine to pan. Allow to cook until alcohol smell has dissipated, scraping the bottom of the pot with a wooden spoon to loosen any stuck on bits.
-
Bag ribs with reduced wine and pan drippings, seal and cook for 24-30 hours at 170º.
-
Once cooked, remove ribs from bag. Remove ribs from the bones and shred. Set aside.
For the sauce
-
In a food processor combine carrots, celery, onion and shallots. Process until mixture is very finely minced.
-
In a dutch oven over medium heat, add oil, processed vegetable mixture, and garlic. Cook, stirring frequently, until vegetables are softened and reduced, 10-15 minutes.
-
Add the flour and tomato paste and stir until fully combined. Allow to cook for 2-3 minutes, stirring frequently.
-
Add the red wine and allow to cook until reduced by half, 10-15 minutes, stirring frequently.
-
Add the bay leaf, rosemary, thyme, beef broth and sous vide short ribs.
-
Allow to cook over medium high heat, stirring frequently, until sauce thickens and ribs shred further into the sauce, about 20 minutes.
-
Season sauce to taste with salt and pepper.
-
Serve over pasta or gnocchi and top with grated cheese and basil.
Alexander Goh says
Really awesome recipe. I saved the excess ragu by freezing and surprisingly it tasted even better after a month frozen 😀
Erika says
So glad you liked it!! It is one of my favorites and I’m so happy to hear that it freezes well!
Jack says
This was outstanding! Thanks for sharing it.
Erika says
Thank you, Jack!! So glad you enjoyed it, it’s one of my favorites too!
Augusto Bernardini says
Qwkk llok like pretty good
Andrew Scheiber says
Yet another fantastic recipe, makes me want to try the rest of them! Thanks again for sharing these delicious foods! Look forward to trying the next one!