Isva recipe archives header

Sous Vide Short Rib Ragu Recipe

Sous vide short rib ragù.jpeg

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Using a sous vide ragu made from short ribs ensures tender meat and a flavorful sauce, all with no giant pot to clean!

Many people don't think about sous viding classic Italian meat sauces but there are several benefits, especially the ability to cook the meat exactly how you want it!

Once the meat is tenderized to the perfect texture in the sous vide bath, you can combine it with the sauce for a decadant ragu.

Many people also cook the sauce ahead of time, chill it, and then bag it with the meat to further meld the flavors.

Make sure you serve it over a good pasta, you want to make sure it can stand up to the amazing flavors in the rest of the dish!

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Short Rib Ragu Recipe

  • Published: October 18, 2021
  • By Erika Turk, Culinary Focus, and The Spice Guild LLC
  • Total Time: 24 to 30 hours
  • Cooks: 170°F (76.7°C) for 24 to 30 hours
  • Serves: 2 to 4

Ingredients for Sous Vide Short Rib Ragu

  • For the Sous Vide Short Ribs

  • 3 tablespoons beef tallow or a neutral oil
  • 3 1/2 pounds bone-in short ribs (1,575g)
  • Salt & pepper to taste
  • 1/2 cup dry red wine or beef stock
  • For the Sauce

  • 4 carrots
  • 2 stalks celery
  • 1 onion, medium
  • 2 shallots
  • 2 tablespoons neutral oil
  • 4 cloves garlic, finely minced
  • 1 tablespoon all purpose flour
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine
  • 1 bay leaf, dried
  • 2 sprigs rosemary, fresh
  • 5 sprigs thyme, fresh
  • 3 1/2 cups beef stock, broth, or bone broth
  • Salt & pepper                   
  • To Finish

  • 1 pound cooked pasta or gnocchi
  • Pecorino romano
  • Fresh basil
Showcase banner display

Cooking Instructions for Sous Vide Short Rib Ragu

For the Sous Vide Short Ribs

Preheat sous vide bath to 170°F (76.7°C).

In a Dutch oven or other large pot or pan heat tallow or oil over medium-high heat.

Season short ribs liberally with salt and pepper.

Once the pan is hot, add short ribs in stages as to avoid crowding the pan and sear just until deeply browned on one side. Set aside.

Once all the short ribs are seared and set aside, add red wine to pan. Allow to cook until alcohol smell has dissipated, scraping the bottom of the pot with a wooden spoon to loosen any stuck on bits.

Bag ribs with reduced wine and pan drippings, seal and cook for 24-30 hours at 170°F (76.7°C). Once cooked, remove ribs from bag. Remove ribs from the bones and shred. Set aside.

For the Sauce

In a food processor combine carrots, celery, onion and shallots. Process until mixture is very finely minced.

In a Dutch oven over medium heat, add oil, processed vegetable mixture, and garlic. Cook, stirring frequently, until vegetables are softened and reduced, 10-15 minutes.

Add the flour and tomato paste and stir until fully combined. Allow to cook for 2-3 minutes, stirring frequently.

Add the red wine and allow to cook until reduced by half, 10 - 15 minutes, stirring frequently.

Add the bay leaf, rosemary, thyme, beef broth and shredded sous vide short ribs. Allow to cook over medium-high heat, stirring frequently, until sauce thickens and ribs shred further into the sauce, about 20 minutes. Season sauce to taste with salt and pepper. 

To Finish

Serve over pasta or gnocchi and top with grated cheese and basil.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: ISVA Sous Vide Recipe Collection, Sauce, Short Ribs, Sous Vide Recipes, Sous Vide Short Ribs

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy