Short Rib Ragu

Ingredients for 1

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC

• Step 2

  Prepare veggies- finely dice all veggies. Cuisinart dice is perfect for this.

• Step 3

  Beef- cut each rib meat into 4 sections. Season with salt and pepper. Sear meat in cooking oil. Set aside to cool.

• Step 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.

• Step 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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• Step 0

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

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