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sous vide short rib ragu

Sous Vide Short Rib Ragu

Perfectly cooked braised short ribs in a hearty sauce.

Course Main Course
Cuisine Italian
Keyword Beef, Ragu, Short Ribs, sous vide
Prep Time 30 minutes
Cook Time 1 hour
Sous Vide Cook Time 1 day 4 hours
Total Time 1 day 5 hours 30 minutes
Servings 6 people

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

  1. Preheat sous vide bath to 170º.

  2. In a dutch oven or other large pot or pan heat tallow or oil over medium high heat.

  3. Season short ribs liberally with salt and pepper.

  4. 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.

  5. 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.

  6. Bag ribs with reduced wine and pan drippings, seal and cook for 24-30 hours at 170º.

  7. Once cooked, remove ribs from bag. Remove ribs from the bones and shred. Set aside.

For the sauce

  1. In a food processor combine carrots, celery, onion and shallots. Process until mixture is very finely minced.

  2. 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.

  3. Add the flour and tomato paste and stir until fully combined. Allow to cook for 2-3 minutes, stirring frequently.

  4. Add the red wine and allow to cook until reduced by half, 10-15 minutes, stirring frequently.

  5. Add the bay leaf, rosemary, thyme, beef broth and sous vide short ribs.

  6. Allow to cook over medium high heat, stirring frequently, until sauce thickens and ribs shred further into the sauce, about 20 minutes.

  7. Season sauce to taste with salt and pepper.

  8. Serve over pasta or gnocchi and top with grated cheese and basil.