Finding the BEST way to cook Beef Ragu?
If you love short ribs and slow cooked braised meat this recipe was made for you. Cooking it can also sometimes make your whole house smell for a while, but sous vide takes care of that. Now the big question is, can we cook short ribs as a steak and how will it run out with beef ragu? Lets find out right now.
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Ingredients
Short ribs
2 Cups Diced Carrots
2 Cups Diced Onions
2 Cups Diced Celery
2 tbsp tomato paste
1 1/2 Cup Beef Stock
2 tbsp Minced Garlic
1 tbsp Worcestershire Sauce
1 Cup Red Wine
Salt
Pepper
Pasta
Step 1
start by removing any excess fat from the short ribs. Then using flamethrower sear the ribs to ensure that they have a nice crust.
Step 2
Now to make a sauce. In a skillet with some olive oil add 2 cups of diced onions and season with salt and freshly ground pepper. Then mix well and cook them for about 5 minutes. Now add 2 cups of diced carrots and 2 cups of diced celery. Mix well and cook for another 5 minutes.
Step 3
After 5 minutes add 2 tbsp of tomato paste and mix well to make sure all of the vegetables are fully covered. Then add 1/2 cup of beef stock to de glaze the pan. Mix around to make sure nothing is stuck to the bottom of the pan.
Step 4
Add 2 tbsp of minced garlic, followed by 1 tbsp of Worcestershire sauce and 1 cup of beef stock. Mix well and let the vegetables cook and all of the liquids evaporate. Once done add it to a vacuum bag with your short rib to be cooked sous vide.
Step 5
Cook the short ribs sous vide @185°F / 85°C for 24 hours. Once that time has passed take it out, remove all the bones and shred the meat. Cook your pasta following the instructions on the box.
Step 6
Then plate everything up with the pasta and your short ribs and vegetables on top. Enjoy your delicious BEEF RAGU!
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