Short Rib Ragu over PappardellePrint Recipe
- 1 1/4 pound bone in short rib
- 1 cinamon stick
- 1 bay leaf
- 1 tbsp olive oil
- 2 garlic cloves
- 1 can organic canned tomato
- 1 lb Pappardelle
- salt and pepper
- shaved parmesan ( for serving)
- fresh parley ( for serving)
Trim the excess fat off the ribs, salt and let sit over night.
Get your sous vide ready by preheating it 8 hours before you want to prep the pasta to 165 F. Place the two short ribs with the cinnamon stick and bay leaf into your ziploc or sealed bag and drop it into the sous vide for about 8 hours. The nice thing about sous vide, you can ever over cook things so if you go over the time limit don't fret.
Once the time frame the ribs are in the sous vide is sufficient, you can start on the sauce and the the pasta.
Heat a pot of salted water for your pasta so its ready when you want to drop it in. While your pasta water is heating you can start the sauce that the beef is going to drop into. Heat the olive oil in an iron cast pan and add finely chopped garlic to saute for a few minutes. Lower the heat and drop in the entire can of the tomato sauce, let it reduce until its 3/4 of its original volume.
Take the beef short ribs out. Carefully remove the meat and bones to a cutting board reserving the cooking liquid. Add the cooking liquid to the tomato sauce and dispose of the bag and the bones. Chop the meat into smaller pieces and add it to the sauce with a dash of salt and pepper. Lower the heat to simmer while you drop the pasta in letting it cook for 7-8 minutes.
Drain the pasta and add it to the sauce. Serve amongst the plates topping with a drizzle of olive oil, fresh parsley and shaved parmesan.
A beautiful short rib ragu thats easy, sounds like a contradiction right? The short ribs are slow cooked in the sous vide until tender (or you can forget about them for a day or so as they won’t over cook, just make sure there is water in the sous vide or else it might be a firetruck that comes to your house for dinner instead of the in lawas. Throw the chopped meat bits into a pot with the tomato, garlic and olive oil to get sauced before coating the Pappardelle and you have an elegant and delicious meal. Serve it with fresh parsley and shaved parmesan alongside lightly dressed greens and you’ll even have room for dessert.