Sous Vide Short Rib Ragu Recipe

How to make it

1.  

    

   Preheat your sous vide water bath to 165°F. Season the short ribs generously with salt and pepper.Place the seasoned short ribs in a vacuum-sealable bag or a zip-top bag, ensuring they are in a single layer. Once the water bath is preheated, place the sealed bag of short ribs into the water. Sous vide cook the short ribs for 24-48 hours. This long cooking time will result in tender, melt-in-your-mouth meat.
2. Prepare the Ragu Sauce: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery to the skillet. Sauté until the vegetables are softened, about 5-7 minutes. Add the Lee Kum Kee Minced Garlic and cook for another minute until fragrant. Stir in the Lee Kum Kee Hoisin Sauce, crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer gently for about 20-30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. Shred the Short Ribs: Once the short ribs are done sous vide cooking, remove them from the water bath and carefully open the bag. Remove the short ribs from the bag and shred the meat using forks or tongs. Discard any bones or excess fat.
4. Add the shredded short rib meat to the simmering ragu sauce. Stir to combine and let it simmer together for an additional 5-10 minutes. Taste the ragu and adjust the seasoning if necessary. Serve the short rib ragu sauce over cooked pasta of your choice. Garnish with grated Parmesan cheese and fresh parsley, if desired. Enjoy!