Short Rib Ragu

Great on top of pasta or polenta

Author

Samantha Chang

Prep Time: 00:00

Recipe Time: 24:01

Temperature : 167F / 75C

Ingredients

• 4 beef short ribs
• 1 large onion
• 3 stalks of celery
• 1 large carrot or 1 1/2 of baby carrots
• 2 tablespoon of tomato paste
• 1/2 C red wine
• Demi Glace
• 1 teaspoon chili flakes
• 2 garlic cloves
• Salt
• Pepper
• Cooking oil
• 1 teaspoon italian seasoning
• 1 Bay leaf
• Parmesan cheese
• Fresh Basil
• 1 lb of pappadelle pasta or polenta

Directions

1. Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
2. Prepare veggies- finely dice all veggies. Cuisinart dice is perfect for this.
3. Beef- cut each rib meat into 4 sections. Season with salt and pepper. Sear meat in cooking oil. Set aside to cool.
4. Make the glaze- Sweat the veggies over medium high heat. Add salt, pepper, italian seasoning, tomato paste, wine, demi glace, chili flakes and reduce to a thick glaze.
5. Bag everthing up- Double up a ziplock bag. Place meat, veggie glaze and bay leaf in the bag. Cook for 24 hours.

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1. Serve over pappardelle or polenta. Top off with Parmesan cheese and fresh basil.